Crispy Pork Belly Bánh mì

By Lloyd Budd

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Crispy Pork Belly Bánh mì

MAKES: 6 Sandwiches
PREP: 15 min
COOK: 1 hr

WHAT YOU'LL NEED

  • 1x 600g Pork Belly
  • Lane's Q-Nami Rub
  • Rock Salt
  • White vinegar
  • Caster Sugar
  • 1x Bunch Coriander
  • 1x Large Carrot
  • 1x Lebanese Cucumber
  • Mayonnaise
  • Pâté
  • Thai Chilli
  • Maggi liquid seasoning
  • 6x Long Rolls

DIRECTIONS

  1. Prepare the pork belly the night before by removing from the bag and pat dry.
  2. Using a corn cob holder or anything with a sharp spike, peirce alot of holes in the skin. This is the secret to great crackling so take the time here and ensure good coverage across the whole skin
  3. Flip over and deeply score the bottom of the belly in a checker pattern then moderately coat with Lane's Q-Nami ensuring coverage in all the nooks and crannies.
  4. Create a foil 'boat' around the belly and cover the skin with a good layer of rock salt



  5. Place the belly uncovered in the fridge overnight.
  6. When you're ready to cook remove the belly from the fridge and allow to come up to room temp.

  7. Create your pickle mix by combining 1:1 white vinegar and water add a tablespoon of caster sugar and stir until clear.
  8. Add sliced cucumber and carrot to the mix and put aside.



  9. PreHeat your oven as hot as it can go 220-250c is good.
  10. Remove the belly and remove all salt and collected moisture. 
  11. Pat dry and brush with white vinegar.
  12. Place in the oven on high heat for 20/30mins
  13. After 20/30mins turn the heat down to 160c and cook until the pork reaches 62c internal temp.
  14. Check the crackle, it should be rigid to the touch and make a nice 'knock' when tapped.
  15. if the crackle hasn't formed completely, set your grill to 200c and place the belly on the bottom shelf of your oven.
  16. Keep an eye on it over the the space of about 5/10 mins it will burn quickly so when a good crackle has formed remove immediately.

  17. Place the rolls in the oven to create a nice crust outside.
  18. Slice a roll along the side and spread a layer of Pâté then mayonnaise
  19. Cut a long slice of belly being careful to keep the crackle in-tact. (Tip: flip crackle side down and press down with a long knife)
  20. place on your pork belly slice, add fresh sliced chilli, coriander and your pickled veg.
  21. Finish with a light sprinkle of Maggi liquid seasoning
  22. Eat immediately and don't worry about all the crusty crumbs on your shirt/beard, that's half the fun.