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Pork Belly Petit Banh Mi
Created by Chef Michael Viloria
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Servings
6
mini sandwiches
Ingredients
2
lbs
Johnston’s Pork Belly
½
tsp
five spice
¼
tsp
white pepper
2
Tbsp
kosher salt
4
oz
rainbow carrot
4
oz
rainbow radish
1
Tbsp
fish sauce
1
Tbsp
sugar
1
tsp
garlic
1
lime juice & zest
1
tsp
sambal oelek
1
Tbsp
hoisin
¼
cup
mayonnaise
1
bunch
cilantro
1
each
jalapeno
6
each
mini baguette
Instructions
Mix five spice, white peppers and kosher salt and rub all over pork belly
Leave uncovered in refrigerator for 24 hours
Roast at 350F for 1.5-2 hours or until skin is crispy. Let rest before serving
Julienne (match stick) rainbow carrot and radish
Mix fish sauce, sugar, minced garlic, juice and zest of lime
Mix hoisin and mayonnaise
Assembly
Slice pork belly lengthwise 1/4 thick
Split and warm baguette in oven at 350F till mini baguettes are warmed through
Spread hoisin mayo on both halves of baguette
Place pork belly on bottom half
Mix julienne vegetables with fish sauce dressing and place on top of pork belly
Garnish with cilantro sprigs and sliced jalapeno
Serves 6 delicious sandwiches