Pork Belly Banh Mi

Melt-in-the-mouth pork belly with crunchy crackling – in a crusty roll!

If you have put pork belly in the “too-hard-basket” in the past, this recipe will change all of that for you! This is easy, foolproof, tender pork belly with crispy, perfect crackling every time, made with zero fuss. There is no scoring of the pork belly (what!?) and very minimal preparation.

This recipe is my version of classic banh mi (Vietnamese sandwiches), made with juicy pork belly, crispy crackling and family-friendly banh mi toppings – think whole-egg mayonnaise, fresh cucumber, pickled carrots, coriander (cilantro), tangy hoisin sauce and chilli for Mum (me!). It all feels super indulgent, but it is surprisingly very easy to pull off!

Not scoring the pork belly is now becoming more and more common – my original source for learning this technique came from RecipeTin Eats and you can view Nagi’s Pork Belly recipe here. All our lives, we’ve been told to “score the skin” of pork, and although this method is amazing, allowing for heat and fat to penetrate the skin and create that crispy crackling we are all after, oil does the same thing. Not scoring also removes the risk of getting the scoring wrong and cutting down into the flesh of the pork. Even the tiniest hole in the flesh can create moisture and, as a result, cause patchy/rubbery pork skin that does not crackle.

The way I like to cook pork belly is so that it is soft, tender and slow-cooked (not bouncy and firm) and I achieve this by roasting the pork first with a stock mixture (flavoured with garlic, hoisin, rice wine vinegar and soy sauce), which I pour around the pork in the base of the baking dish, which keeps the meat moist and delicious. Finally, I blast the pork on a wire rack in a hot oven to create delicious crackling … the crispy, puffy, airy kind with super succulent pork belly underneath, not the “break-your-teeth” kind!

Aside from being a delicious dinner or lunch that you make “just because”, this Pork Belly Banh Mi is wonderful for entertaining. The pork can be made ahead of time and reheats brilliantly (even the crackling stays crispy!) and it’s as simple as arranging the reheated pork and toppings in the centre of the table for everyone to help themselves.

Tips for Cooking Pork Belly with Success

Achieving the perfect pork belly can seem daunting, but with a few key tips you’ll get tender meat and that irresistible crispy crackling every time:

• Don’t score the skin – Scoring introduces moisture to the skin, which can prevent it from crisping up evenly. Instead, rubbing oil over the unscored skin allows the heat and fat to penetrate and puff up the crackling beautifully. Plus, skipping the scoring makes preparation faster and easier!
• Air-dry the skin for ultra-crispy crackling (not essential but better!) – Letting the pork skin dry out in the fridge overnight (or even for as little as an hour) is a game-changer. Dry skin crisps up far better than moist skin, so pat the pork dry with paper towels and leave it uncovered in the fridge to draw out extra moisture. If you’re short on time, this step can be skipped, but the crackling will be extra puffy and airy if you do complete it.
• Roast low and slow for tender meat – Cooking pork belly first at a lower temperature ensures the meat stays juicy and tender. The stock mixture in the base of the dish adds extra moisture, infusing the pork with flavour while preventing it from drying out.
• Finish with a high heat blast for crispy crackling – The final step is where the magic happens. After slow-roasting, crank the oven to 240°C (475°F) (all oven types) to puff up and crisp the crackling. Rotate the baking dish and cover any over-browning spots with foil to ensure an even finish. Keep a close eye on it – crackling can go from perfect to overdone very quickly!
• By following these tips, you’ll achieve tender pork belly with golden, airy crackling every time – whether you’re making it for a banh mi or enjoying it as a main dish.

What is banh mi?

Banh mi is a Vietnamese sandwich traditionally made with a crusty baguette filled with meat, pâté, pickled vegetables and fresh herbs. This recipe gives it a family-friendly twist with juicy pork belly and approachable toppings.

Do I need to score my pork belly to get crackling?

Not in this recipe, no – no scoring of the pork is required! Oil and salt create the most puffy, crispy, golden crackling that is perfect every time.

What are some other topping suggestions?

Try shredded lettuce, sliced radishes, pickled jalapeños, fresh mint leaves, crispy fried shallots, sriracha mayo, pâté (spread on the bread before loading up with toppings), pickled red onions or even tinned pineapple pieces!

Watch how to make Pork Belly Banh Mi

What are some other similar recipes?

If you enjoyed these Pork Belly Banh Mi, I think you’ll love:

Honey Soy Chicken Banh Mi
Sticky Pork Bao
Crispy Chicken Bao Buns
Slow-cooked Sticky Pork Belly
Pork Belly Fried Rice

Pork Belly Banh Mi

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5 from 1 review

In this Pork Belly Banh Mi, tender pork belly, crispy crackling and fresh toppings are packed into a crusty baguette, for an incredible meal that is easier to make at home than you think!

• Total Time: 3 hours
• Yield: 4–6 servings 1x

Ingredients

Scale 1x2x3x

Pork Belly

• 1–1.2 kg (2 lb 3 oz–2 lb 10 oz) pork belly, skin not scored (see note 1)
• 3 tsp sea salt flakes
• 1 tsp Chinese five spice
• 1 tbsp olive oil or neutral oil

Stock Mixture

• 1½ cups (375 ml) chicken stock
• 1 tsp freshly minced garlic
• 2 tbsp hoisin sauce
• 1 tbsp rice wine vinegar
• 1 tbsp tamari or regular soy sauce

Pickled Carrot

• 1 large carrot, julienned
• ¼ cup (60 ml) white vinegar or rice wine vinegar
• ¼ cup (60 ml) water
• 1 tbsp white sugar

To serve

• 4 long white crusty rolls, sliced in half but not all the way through (so they are “hinged”), warmed
• ½ cup (125 g) whole-egg mayonnaise
• 1 Lebanese (short) cucumber, sliced into thin batons
• ¼ cup (60 ml) hoisin sauce
• ½ cup (15 g) coriander (cilantro) leaves
• 1 finely sliced red chilli

Cook Mode Toggle on to prevent your screen from locking.

Instructions

Dry skin overnight (see note 2)

1. Remove the pork belly from its packaging. Place it on a plate or chopping board, skin-side up, and thoroughly pat dry using a paper towel.
2. Place the pork, uncovered, in the fridge overnight to dry out (or even for as little as an hour). Alternatively, skip this step completely and proceed with the recipe (see note 2).

Pork rub 

1. Preheat the oven to 160°C (325°F) (140°C/275°F fan-forced).
2. If you air-dried the pork, remove the pork from the fridge and pat dry using a paper towel to remove any excess moisture.
3. Place the pork skin-side down in a baking dish. Sprinkle the flesh of the pork with 1 teaspoon of the salt and the Chinese five spice. Use your hands to coat the flesh of the pork (including its sides, but just not the skin).
4. Turn the pork over so it’s facing skin-side up. Drizzle the pork skin with the olive oil. Use your hands to coat the skin evenly.
5. Sprinkle the skin with the remaining salt as evenly as possible so that the entire surface of the skin is covered (use more salt if you need to, as this is the key to crispy crackling).

Prepare stock mixture and roast

1. In a large jug, whisk together the chicken stock, garlic, hoisin sauce, rice wine vinegar and tamari or soy sauce.
2. Pour half of the stock mixture into the baking dish around the pork, taking care to not pour any on the skin. The stock in the base of the dish stops the delicate flesh from drying out during the slow-cooking process.
3. Carefully transfer the baking dish into the middle rack of your oven (the chicken stock will swish, so do this carefully to avoid the stock splattering onto the skin!).
4. Roast the pork belly, uncovered, for 1 hour and 15 minutes. Add the remaining stock mixture to the base of the tray (again taking care to not splash the skin) and roast for a further 1 hour and 15 minutes or until the pork is soft enough to be easily pierced with a fork (test by pushing the fork through the side of the pork belly, notthrough the skin).

Crisp up the skin

1. Remove the pork from the oven.
2. Turn the oven up to 240°C (475°F) (all oven types).
3. Place the pork on a wire rack set over a shallow roasting pan or baking tray lined with foil (less clean-up). The rack isn’t essential but helps the air circulate and get everything crispy.
4. Return the pork to the oven for 15 minutes or until the crackling is puffed up and crispy all over. Rotate the pan as needed and use small pieces of foil to cover any bits of crackling that are browning too quickly and keep an eye on it! Depending on your oven strength, this part can happen quickly.
5. Remove the pork from the oven and allow it to rest for at least 15 minutes before slicing it into 1.5 cm (1/2 inch) slices, then again into small chunks, using a serrated knife.

Pickled carrots

1. To make the pickled carrots, combine the carrot, vinegar, water and sugar in a small bowl, toss to combine, then allow to sit for 5 minutes.

Assemble

1. Open out the rolls and spread some mayonnaise on one side. Add the cucumber and  pickled carrot, followed by the pork belly, a drizzle of hoisin sauce and a sprinkle of coriander and chilli slices (if using).

Equipment

Large Wooden Spoon

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Tongs

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Notes

Note 1 – Often it’s recommended to try and purchase pork belly from the butcher to produce the crispiest, most delicious crackling. The “drier” the pork, the better the crackling. While I do recommend sourcing your pork from a butcher if possible, it’s absolutely fine to use packaged pork from the supermarket (it is what I have used in these photos!). And although this recipe calls for pork that is not scored, if you can only find scored pork (the pork I used had three score lines in it), it is still fine to use, just do not score it further and bear in mind it’s best to use a piece that isn’t scored.

Note 2 – This step is recommended for the most ultra crispy pork, but it is not essential. I desperately wanted this to be a recipe that could be made without any “drying”, “salting” or waiting required. You can skip this step and still be guaranteed deliciously crispy crackling, but it will be PERFECT with less risk of soft spots if left to air-dry in the fridge first, even if it is only for an hour (but ideally overnight).

 

Make Ahead

This is the perfect recipe to make ahead of time, ready for when you need it. See the leftover instructions below.

Leftovers

Pork belly – Leftovers will keep in the fridge for up to 3 days in an airtight container. Store the pork belly and crackling separately (as it’s easier to reheat). My preference is to reheat the pork belly meat in the microwave and reheat the crackling separately in the oven or an air fryer so that it stays crisp. Place the crackling in the air fryer or on a baking tray if using the oven (on the top rack), and bake for 2–3 minutes at 220°C (425°F) (200°C/400°F fan-forced) or until heated through. Keep an eye on it as it happens quickly and cooking it too long can cause the crackling to soften.

Pickled carrots – Refrigerate in an airtight container for up to 3 days.

 

Recipe source

Thank you Nagi at RecipeTin Eats for your amazing tip of not having to score the pork belly – life changing! You can view Nagi’s pork belly recipe here.

• Author: Nicole
• Prep Time: 15 minutes (plus overnight drying)
• Cook Time: 2 hours 45 minutes
• Category: Pork, Family Favourites
• Method: Roast, Assemble
• Cuisine: Vietnamese-inspired