Pork Belly Bánh Mì with Mango Salad
Craft

Pork Belly Bánh Mì

with Mango Salad

40 MIN
+$6.99/serving 4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

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

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    1420 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Pork Belly Bánh Mì with Mango Salad
Title
  • 16 oz No Added Hormones Cooked Pork Belly
  • 4 Sandwich Rolls
  • 4 oz Arugula
  • ¾ lb Carrots
  • 2 Persian Cucumbers
  • 2 Mango Cheeks
  • 1 bunch Mint
  • ½ cup Cilantro Sauce
  • 1 Tbsp Gochujang
  • 3 Tbsps Soy Glaze
  • 1 oz Sliced Pickled Jalapeño Pepper
  • ¼ cup Roasted Peanuts
  • ¼ cup Hoisin Sauce
  • ¼ cup Mayonnaise
  • 4 tsps Honey
  • 2 Tbsps Sesame Oil
  • 2 Tbsps Rice Vinegar
Prepare the ingredients
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 cucumbers lengthwise, then thinly slice crosswise. Thinly slice the mangos. 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, 1/4 cup 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. 

Slice & brown the pork belly
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 large 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. 

Toast the rolls
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.

Glaze the pork belly
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.

Make the salad & serve your dish
5 Make the salad & serve your dish

In a bowl, combine the arugula, sliced cucumbers, sliced mangos, 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!

Tips from Home Chefs

Prepare the ingredients
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 cucumbers lengthwise, then thinly slice crosswise. Thinly slice the mangos. 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, 1/4 cup 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 large 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. 

Slice & brown the pork belly
Toast the rolls
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.

Glaze the pork belly
Make the salad & serve your dish
5 Make the salad & serve your dish

In a bowl, combine the arugula, sliced cucumbers, sliced mangos, 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!

Browse Steps
1 of 5