BBQ Pork Belly Banh Mi
Serves
4
Total Time
45 min
Difficulty
Medium
Recipe-
Summary
this spin on a Vietnamese street food staple is about to become your favorite sandwich. indulgent pork belly smothered in Japanese barbecue sauce pairs perfectly with sweet and sour pickled veggies. be sure to pick a soft, airy baguette with a crunchy crust to support all of the fillings and flavors.
Ingredients
FOR THE SANDWICH
- ¼ cup Bachan's Original Japanese Barbecue Sauce
- 1 lb. pork belly
- 1 tbsp. salt
- 4 6-inch baguettes
- 4 tbsp. japanese mayo and/or Seoul kimchi mayo
- ½ cup pickled carrots
- ½ cup pickled radish
- ½ cup pickled red onion
- ½ cucumber, sliced lengthwise
- 1 bunch cilantro, chopped
FOR THE SAUCE
- ¼ cup Bachan's Original Japanese Barbecue Sauce
- ¼ cup water
- 1 tbsp. brown sugar
- 1 tbsp. Momofuku Chili Crunch
- 3 cloves garlic, minced
Instructions
- for easy clean-up, prep pork belly in aluminum foil, lifting the edges of the foil to form a bowl-shape.
- puncture pork belly several times with a fork. rub with salt then brush with barbecue sauce until well-coated.
- transfer pork belly in foil into the airfryer and cook for 10 minutes at 400°F, then flip and air fry for an additional 10 minutes until crispy on the outside and juicy on the inside.
- while the pork belly is cooking, mix together barbecue sauce, water, garlic, brown sugar and chili crunch in a small saucepan. bring sauce to a boil then reduce heat, simmering until thickened.
- remove pork belly from the airfryer and let rest for 15 minutes, then cut slices to desired thickness.
- slice baguettes and brush with butter. toast in oven or airfryer until crisp and golden brown.
- spread baguettes with mayo of choice, then layer pork belly, cucumbers, pickled veggies and cilantro. serve and enjoy!
BBQ Pork Belly Banh Mi