This Vietnamese Pork Belly Banh Mi is your ultimate sandwich glow-up. With melt-in-your-mouth pork belly, crispy golden crackling, tangy pickled carrots, and creamy chicken liver pâté tucked into a crunchy white roll, this is a banh mi worth bragging about. It’s the perfect mix of textures and flavours: salty, tangy, crunchy, creamy and fresh. Ideal for weekend lunch, picnics or make-ahead meal prep for flavour-packed lunches all week.
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400g skin-on pork belly, whole piece
2 tbsp sea salt
4 crusty white long rolls
100g chicken liver pâté
⅓ cup mayonnaise
1 small Lebanese cucumber, sliced into batons
1 long red chilli, thinly sliced (optional)
Fresh coriander sprigs, to serve
For the quick pickled carrot:
1 large carrot, finely julienned
2 tbsp rice vinegar
2 tsp sea salt
2 tbsp white sugar
- Using a Stanley knife and ruler, score the pork belly skin at 1cm intervals. Be careful not to cut too deep; just the surface. Rub 2 tablespoons of salt generously into the score marks and all over the skin. Place the pork belly uncovered in the fridge overnight. This step helps draw out moisture for ultra-crispy crackling.
- Preheat your oven to 220°C. Pat the pork belly skin completely dry with paper towel. If needed, use scrunched foil underneath to help level out the meat so it cooks evenly.
- Place pork belly on a rack in a roasting pan . Roast for 20 minutes, then reduce the heat to 150°C and cook for another 20 minutes, or until the crackling is blistered and golden.
- Combine the carrot, vinegar, salt and sugar in a bowl. Toss to mix, then set aside for at least 15 minutes. Chill in the fridge if prepping ahead.
- Once cool enough to handle, slice the pork belly into thin slices.
- Slice the rolls open and spread pâté on one side and mayonnaise on the other. Layer on pork slices, pickled carrot, cucumber, chilli (if using) and coriander sprigs. Serve immediately or wrap in baking paper for a picnic-ready feast.
