05/04/2026
🥖 Crispy Pork Belly Bánh Mì (with Butter)
🥩 Ingredients
For the Pork Belly:
500g pork belly
Salt
5-spice powder
1 egg white
5 tbsp sea salt (for the skin)
For the Pickled Carrots:
1–2 carrots (julienned)
Sugar
Lime juice
Fresh Fillings:
Cucumber (sliced) 🥒
Fresh coriander / parsley
Red chillies (sliced)
Others:
Baguette or bread rolls
Butter 🧈
Mayonnaise
(Optional) pâté
🔥 Instructions
1. Roast the Pork Belly
Pat dry the pork belly.
Season meat side with salt + 5-spice powder.
Mix egg white + sea salt, spread on the skin.
Roast at 150°C for 15 minutes.
Remove salt crust, pat dry.
Continue roasting:
150°C for 40 minutes
180°C for 15 minutes (for crispy skin)
Cool and slice.
🥕 2. Pickle the Carrots
Mix sugar + lime juice
Add carrots and let sit 15–30 minutes
🥪 3. Assemble (Important step with butter 😋)
Slice the bread.
Spread butter first on both sides of the bread.
Add mayonnaise (and pâté if using).
Layer:
Crispy pork belly
Pickled carrots
Cucumber
Coriander / parsley
Red chillies
Close and press gently.
💡 Pro Tip
Slightly toast the bread after adding butter → super fragrant and crispy
Butter + mayo together = creamy + rich + authentic Bánh Mì taste
