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Pork Belly Banh Mi (Sous vide)

Print Recipe
Prep Time 35 minutes
Cook Time 19 hours 30 minutes
Total Time 20 hours 5 minutes
Course Lunch, Main Course
Cuisine Fusion, Mexican, Vietnamese
Servings 8

Equipment

  • Sous vide Machine

Ingredients
  

Pork Belly

  • 1 Piece Pork belly with rind We used a piece 8.3x11.7 inches (A4 paper size)
  • Fine Kosher Salt
  • Black Pepper
  • Pork Rub See Pork Rub section
  • 1 tbsp Honey

Pork Rub

  • ½ cup Brown sugar
  • ½ cup White sugar
  • ½ cup Paprika
  • ¼ cup Garlic powder
  • ½ cup Tajin Chili Seasoning or normal chili powder
  • 2 tbsp Ground black pepper
  • 2 tbsp Ground ginger
  • 2 tbsp Dried Rosemary

Sriracha Mayonnaise

  • 1 clove Garlic
  • 1 cup Mayonnaise
  • 3 tbsp Sriracha
  • 2 tbsp Fresh lemon juice
  • Kosher Salt

Pickled Onions

  • 1 Red onion
  • 1 tbsp Olive oil
  • 2 tbsp Apple Cider Vinegar
  • 1 handful Whole black peppers
  • 1 tsp Salt

Banh Mi

  • 2 Avocados cut in thin slices
  • 1½ cups Cilantro
  • Freshly cut jalapenos previously soaked in olive oil, lemon juice and salt  Add as few or as many as you like
  • Sriracha Mayonnaise see Sriracha Mayonnaise section
  • 8 Fresh baguettes

Instructions
 

Pork Belly Sous vide

  • Set Sous vide Cooker to 167° Farenheit / 76° Celcius
  • Mix the ingredients for the Pork rub together in a small bowl
  • Season the meat side of the pork belly with the rub
  • Season skin side of the belly with salt
  • Place the seasoned belly in a vacuum bag and seal. You can also use the zip-lock back and use the immersion method.
  • Place the sealed pork belly in the water bath and cook for 19.5 hours
  • Without losing the juices, remove the pork belly from the vacuum/zip-lock bag and let rest and cool

Pork Belly Glaze

  • Pour the juices from the vacuum bag into to a pot on the stove with the honey and turn the heat to high
  • Bring to a boil, and simmer aggressively until the liquid is reduced by half

Pork Belly Crackling

  • Heat your oven to high broil
  • With a sharp knife cut slits through the skin half-way through the fat, try not to reach the meat of the belly.
  • Place the belly skin side up in a baking pan
  • Carefully spread the glaze over the skin side using a brush
  • Broil the belly for 5-8 minutes, or until skin side looks golden-brown and the skin has a crispy, crackling top
  • Let rest for 10 minutes then cut into small squares

Sriracha Mayonnaise

  • Stir garlic, mayonnaise, Sriracha and lemon juice in a small bowl to combine
  • Season with salt and set aside

Pickled Onions

  • Thinly slice the onion
  • Bring some water to the boil in a small pot
  • Add olive oil, apple cider vinegar, peppercorns and salt to the boiling water, finally add the onions
  • Turn the heat to low and leave for 2-3 minutes
  • Turn the heat off, put a lid on and leave to rest for 30-40 minutes, the onion should turn purple
  • Drain, remove black peppers and set aside

Banh Mi

  • You can either choose to leave baguettes as is or toast them, it is just a matter of preference
  • Cut baguettes in three pieces each
  • Spread the Sriracha Mayonnaise on each side
  • Place Pork Belly pieces on top of one side
  • Continue by placing the rest of items on top on this order: red onion, avocado slices, cilantro and jalapenos
  • Finally, close your baguette with the other piece of bread and voila Mexican Bahn Mi
Keyword Fusion, Mexican, Pork Belly, Sandwich, Sous vide, Vietnamese