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Pork Belly Bánh Mì
with Mango Salad
40 MIN
+$6.99/serving
2 Servings
From the Test Kitchen
ORIGIN
A Vietnamese staple and popular street food, bánh mì (literally meaning bread) typically consists of crusty baguettes filled with meat, both pickled and fresh vegetables, chilies, and cilantro. For our take, we're loading up toasted rolls with rich, glazed pork belly, hoisin mayo, and a cilantro-dressed carrot slaw (spiced with pickled jalapeño).
CLICK FOR RECIPE CARD
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NutritionPER SERVING
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Calories1440 Cals (est.)
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fresh
ingredients
Title
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8 oz No Added Hormones Cooked Pork Belly
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2 Sandwich Rolls
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6 oz Carrots
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1 Persian Cucumber
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1 Mango Cheek
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2 oz Arugula
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1 bunch Mint
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¼ cup Cilantro Sauce
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2 tsps Gochujang
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2 Tbsps Soy Glaze
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1 oz Sliced Pickled Jalapeño Pepper
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3 Tbsps Roasted Peanuts
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2 Tbsps Hoisin Sauce
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2 Tbsps Mayonnaise
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2 tsps Honey
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1 Tbsp Rice Vinegar
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1 Tbsp Sesame Oil
step-by-step
instructions
1
Prepare the ingredients
Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Halve the rolls. Halve the cucumber lengthwise, then thinly slice crosswise. Thinly slice the mango. Peel the carrots and grate on the large side of a box grater. Roughly chop the pepper. Thoroughly wash your hands, knife, and cutting board after handling. In a bowl, combine the grated carrots, cilantro sauce, and as much of the chopped pepper as you'd like, depending on how spicy you'd like the dish to be. In a separate bowl, combine the soy glaze, 2 tablespoons of water, and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be. In a separate bowl, combine the vinegar, sesame oil, honey (kneading the packet before opening), and a drizzle of olive oil; season with salt and pepper. In a separate bowl, combine the mayonnaise and hoisin sauce. Pick the mint leaves off the stems.
2
Slice & brown the pork belly
Pat the pork belly dry with paper towels. Place on a cutting board with the fat cap facing up; cut crosswise into 1/2-inch-thick pieces. Heat a medium pan (nonstick, if you have one) on medium-high until hot. Add the pork belly pieces in an even layer. Cook 4 to 6 minutes, or until browned. Flip and cook 3 to 5 minutes, or until browned and heated through.* Transfer to a paper towel-lined plate. Carefully drain off and discard any excess fat.
*The USDA recommends reheating cooked pork to 140°F.
3
Toast the rolls
Meanwhile, line a sheet pan with foil. Transfer the halved rolls to the foil, cut side up. Drizzle with olive oil and season with salt and pepper. Toast in the oven 5 to 7 minutes, or until lightly browned and crispy around the edges. Transfer to a work surface.
4
Glaze the pork belly
Heat the same pan on medium-high until hot. Add the browned pork belly and gochujang glaze (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until thickened and the pork is coated. Turn off the heat.
5
Make the salad & serve your dish
In a bowl, combine the arugula, sliced cucumber, sliced mango, and sesame dressing; season with salt and pepper and toss to combine. Assemble the bánh mì using the toasted rolls, hoisin mayo, glazed pork belly, and carrot slaw. Serve the bánh mì with the salad on the side. Garnish the salad with the peanuts and mint leaves (tearing just before adding). Enjoy!
1
Prepare the ingredients
Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Halve the rolls. Halve the cucumber lengthwise, then thinly slice crosswise. Thinly slice the mango. Peel the carrots and grate on the large side of a box grater. Roughly chop the pepper. Thoroughly wash your hands, knife, and cutting board after handling. In a bowl, combine the grated carrots, cilantro sauce, and as much of the chopped pepper as you'd like, depending on how spicy you'd like the dish to be. In a separate bowl, combine the soy glaze, 2 tablespoons of water, and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be. In a separate bowl, combine the vinegar, sesame oil, honey (kneading the packet before opening), and a drizzle of olive oil; season with salt and pepper. In a separate bowl, combine the mayonnaise and hoisin sauce. Pick the mint leaves off the stems.
2
Slice & brown the pork belly
Pat the pork belly dry with paper towels. Place on a cutting board with the fat cap facing up; cut crosswise into 1/2-inch-thick pieces. Heat a medium pan (nonstick, if you have one) on medium-high until hot. Add the pork belly pieces in an even layer. Cook 4 to 6 minutes, or until browned. Flip and cook 3 to 5 minutes, or until browned and heated through.* Transfer to a paper towel-lined plate. Carefully drain off and discard any excess fat.
*The USDA recommends reheating cooked pork to 140°F.
3
Toast the rolls
Meanwhile, line a sheet pan with foil. Transfer the halved rolls to the foil, cut side up. Drizzle with olive oil and season with salt and pepper. Toast in the oven 5 to 7 minutes, or until lightly browned and crispy around the edges. Transfer to a work surface.
4
Glaze the pork belly
Heat the same pan on medium-high until hot. Add the browned pork belly and gochujang glaze (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until thickened and the pork is coated. Turn off the heat.
5
Make the salad & serve your dish
In a bowl, combine the arugula, sliced cucumber, sliced mango, and sesame dressing; season with salt and pepper and toss to combine. Assemble the bánh mì using the toasted rolls, hoisin mayo, glazed pork belly, and carrot slaw. Serve the bánh mì with the salad on the side. Garnish the salad with the peanuts and mint leaves (tearing just before adding). Enjoy!
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