Banh Mi with crispy pork belly

In this video we are making homemade Banh Mi including the Vietnamese style baguette bread, crispy pork belly, coriander mayo, daikon & carrot pickle with a funky-chili sauce.

https://youtu.be/LPf-tAELE0A

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Banh Mi with crispy pork belly

Yield: 6

Author: Traditional, but not

Prep time: 3 HourCook time: 2 HourInactive time: 24 HourTotal time: 29 Hour

Ingredients

Crispy Pork Belly

• 2 kg boneless skin on pork belly
• salt

Vietnamese-Style Baguette

• 550 g AP flour
• 43 g fresh yeast
• 350 g warm water
• 10 g salt
• 20 g sugar

Sauce

• 3-4 Tbsp fish sauce
• juice of 1.5 limes
• 1 Tbsp sugar
• 1 tsp salt
• 1 tsp chilli sauce

Pickle

• 3 carrot2
• 1/2 daikon
• rice vinegar equal parts water (150 ml each)
• 1,5 Tbsp sugar
• 1 Tbsp salt

Coriander Mayo

• big bunch corriander
• 25 0ml peanut oil (or any neutral oil)
• 1 egg
• 1 tsp dijon mustard
• pinch salt
• juice half a lime

Garnish

• cucumber
• corriandr leaves
• fresh chilli
• lime wedges
• mint leaves

Instructions

Crispy Pork Belly

1. For the pork belly leave the meat on a wire rack uncovered over night in the fridge.
2. The next day score the skin and put a little bit of oil on the pork belly then sprinkle with salt all over. Place pork on a wire rack, then place in a pan. Add some water in the bottom of that pan.
3. Cook in a pre-heated oven at 150°C until pork reaches an internal temperature of 90 - 93°C.
4. Turn oven to high and place pork close to the heating element. Do not take your eyes off of the pork, it will not take long before it starts to puff up and it will be even shorter once it has puffed up to burn.
5. Remove from oven and let rest.

Vietnamese-Style Baguette

1. For the Vietnamese-style baguette add ingredients to a stand mixer with dough hook attachment. Mix on high for 6-8 minutes until dough has formed a ball and clears sides of the bowl. Alternatively you can knead by hand until dough looks similar.
2. Transfer to a bowl and round it into a ball by rotating it and tucking. Cover and allow to ferment at room temperature p for 60 minutes.
3. The dough should have doubled in size. Punch it down to release some gas, then do a strength building fold. Then tuck and round into a ball as you did before, cover, and let ferment on at room temp for another 60 minutes.
4. The dough should have risen a lot again. Flour dough and work surface and divide it into 6 equal pieces (about 173g each). Preshape each piece into a ball. Once preshaped into balls, cover with a damp towel to relax for 15-20 minutes.
5. Shape baguettes and place into a baguette pan. Cover shaped baguettes with damp towel and proof for 45 minutes.
6. Preheat oven to 200 °C and place a pan on the bottom rack. When baguettes are proofed and ready to bake, they should indent when you poke them, then slowly bounce back. Score diagonally across the top of each then spray top of loaves liberally with water then load into preheated oven. Pour boiling water into the pan on bottom rack and close oven door quickly to bake for 30-35 minutes. This is to create more steam. Loaves are done when toasty and golden brown.
7. Brush with melted butter after you take them out.

Pickle

1. For the pickle julienne equal amounts of carrot and daikon and place in a jar.
2. Combine rice wine vinegar, water, salt and sugar in a pot.
3. Over low heat stir until salt and sugar have dissolved then pour liquid over carrot and daikon.

Coriander Mayo

1. For the coriander mayo blanch coriander in boiling water for around 30 seconds then transfer into ice water.
2. Once cooled place on paper and pat dry.
3. Roughly chop coriander and place into a mini processor with the oil and blend.
4. In a tall sided container add egg, dijon, salt, lime juice and coriander oil.
5. Stick in the immersion blender and while on high speed slowly pull up until everything has emulsified.
6. If the mayo is to thick add a little bit of water and if its to thin add some more oil.

Sauce

1. For the sauce add all ingredients into a bowl and mix.
2. Assemble Banh Mi and ENJOY!