Caramelized Pork Belly Banh Mi with Crispy Shallots
A sophisticated take on the classic Vietnamese Banh Mi, this recipe features succulent, slow-braised pork belly coated in a rich caramel sauce, balanced by a bright pickled daikon and carrot slaw and finished with impossibly crispy fried shallots. The interplay of salty, sweet, and umami flavors, with textures ranging from tender to crunchy, makes this a truly satisfying lunch.
Prep Time
240 min
Difficulty
Hard
Servings
4
Calories
750 kcal
Instructions
- 1
Prepare the pork belly: Cut pork belly into 1-inch cubes. In a large pot, combine pork belly, 2 tablespoons of fish sauce, 2 tablespoons of sugar, soy sauce, minced garlic, and 1 sliced shallot. Add water to cover the pork. Bring to a boil, then reduce heat to low, cover, and simmer for 2-3 hours, or until the pork is very tender. (If you want extra crispy shallots, reserve the remaining 2 shallots for frying).
~180 min - 2
While the pork simmers, prepare the pickled vegetables: Peel and julienne the daikon radish and carrots. In a small bowl, whisk together rice vinegar, 2 tablespoons of sugar, and 1 teaspoon of salt. Add the julienned daikon and carrots to the brine, ensuring they are submerged. Let marinate for at least 30 minutes.
~30 min - 3
Make the caramel sauce: Once the pork is tender, carefully remove it from the pot using a slotted spoon, reserving the braising liquid. In a separate medium saucepan over medium heat, add the remaining 2 tablespoons of sugar and melt it without stirring until it turns an amber color. Carefully add the remaining 2 tablespoons of fish sauce and stir vigorously (it will bubble up).
~10 min - 4
Return the pork belly to the caramel sauce and stir to coat. Add about 1/2 cup of the reserved braising liquid to the saucepan. Simmer for another 15-20 minutes, or until the sauce has thickened and coats the pork beautifully.
~20 min - 5
Fry the shallots (optional, but highly recommended): If you reserved shallots, thinly slice them. Heat vegetable oil in a frying pan over medium heat. Add the sliced shallots and fry until golden brown and crispy, stirring occasionally. Remove with a slotted spoon and drain on paper towels.
~10 min - 6
Assemble the banh mi: Halve the baguettes lengthwise. Spread a generous layer of mayonnaise on each half. Layer with the caramelized pork belly, a good amount of the pickled daikon and carrots (drained), fresh cilantro sprigs, and sliced chili peppers if using. Top with crispy fried shallots.
~5 min
Tips
- For the crispiest shallots, ensure they are sliced thinly and evenly, and fry them in oil that is not too hot, so they cook through without burning.
- The pickled vegetables can be made a day in advance and stored in the refrigerator for an even more intense flavor.
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