Lemongrass Pork Belly Banh Mi Bites
Crispy, savory pork belly marinated in aromatic lemongrass and fish sauce, piled high on toasted baguette slices with a vibrant pickled carrot and daikon slaw and fresh cilantro. These bite-sized delights offer a perfect balance of salty, sweet, and umami flavors, making them an irresistible lunch.
Prep Time
75 min
Difficulty
Medium
Servings
6
Calories
450 kcal
Instructions
- 1
Prepare the pork belly: Trim excess fat if desired. Slice pork belly into 1-inch thick pieces.
~5 min - 2
Make the marinade: Finely chop lemongrass and garlic. In a large bowl, combine chopped lemongrass, garlic, fish sauce, soy sauce, brown sugar, and black pepper. Add pork belly and toss to coat thoroughly.
~10 min - 3
Marinate the pork belly: Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
~30 min - 4
Prepare the pickled slaw: Julienne carrots and daikon radish. In a glass jar or bowl, combine rice vinegar, granulated sugar, and salt. Stir until sugar and salt are dissolved. Add the julienned carrots and daikon to the brine. Let it pickle for at least 30 minutes.
~10 min - 5
Cook the pork belly: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and arrange the marinated pork belly in a single layer.
- 6
Roast the pork belly: Bake for 25-30 minutes, flipping halfway through, until the pork is golden brown and crispy.
~30 min - 7
Prepare the baguette: Slice the baguette into bite-sized pieces, about 1-inch thick. Lightly toast them if desired.
~5 min - 8
Assemble the bites: Top each baguette slice with a piece of crispy pork belly. Drain the pickled slaw and top the pork belly with a generous portion. Garnish with fresh cilantro.
~5 min
Tips
- For extra crispy pork belly, you can broil it for the last few minutes of cooking, watching carefully to prevent burning.
- The pickled slaw can be made a day in advance and stored in the refrigerator. It will develop an even richer flavor.
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