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Sous Vide Pork Belly Banh Mi

If you aren’t familiar with a Vietnamese banh mi sandwich, you should get to know them real quick. They may challenge the Reuben as being the best sandwich on earth. The crispy, yet tender pork belly with it’s sweet and savory glaze combined with the acidic punch from the pickled carrots and red onion make for a great bite to eat.
Prep Time30 minutes
Cook Time10 hours
Finishing Time30 minutes
Total Time11 hours
Course: Main Course
Cuisine: Vietnamese
Keyword: banh mi, pork, porkbelly, pulled pork, sous vide, sous vide pork belly, vietnamese

Equipment

  • Sous Vide Immersion Circulator

Ingredients

Meat

  • 2 pounds Pork Belly

Dry Rub

  • 2 tablespoon ancho chili powder
  • 1 tablespoon garlic powder
  • 1 tablespoon brown sugar
  • ½ tablespoon Chinese 5 spice
  • ½ teaspoon black pepper
  • ¼ teaspoon cinnamon

Pickled Vegetables

  • ½ red onion julienned
  • 1 carrot julienned
  • ½ cup red wine vinegar
  • ½ cup water
  • cup white sugar
  • 1 tablespoon kosher salt

Sriracha Mayo

  • ½ cup mayonnaise
  • ½ tablespoon sriracha or more depending on your heat desire

Glaze

  • ½ cup soy sauce
  • ½ cup sweet chili sauce

Additional Ingredients / Garnishes

  • Neutral Oil (vegetable, canola, etc)
  • Kosher Salt
  • Cilantro
  • Cucumber sliced
  • Baguettes

Instructions

Prepare the Pork Belly

  • Set sous vide circulator to 170°F/76.7°C
  • Mix together all dry rub ingredients
  • Liberally coat pork belly with oil, kosher salt and then dry rub
  • Vacuum seal and place in sous vide bath for 10 hours

Pickled Vegetables

  • Combine water, vinegar, sugar and sale in a small pot
  • Bring to boil and reduce to simmer
  • Simmer for 5 minutes
  • Thinly slice (julienne) the red onion and carrots (alternatively buy matchstick carrots)
  • Pour pickling liquid over vegetables and store in airtight container

Sriracha Mayo

  • Combine mayo and sriracha (adjust sriracha level to your liking)

Finishing the Pork Belly

  • After 10 hours remove the pork belly from bath
  • Once cool enough to handle, slice into ¾ inch slices
  • Heat a cast iron pan (or other high heat pan) over high heat. Add your favorite searing oil (butter, canola oil, vegetable oil) and sear the sliced pork belly on both sides until brown and crispy (1-2 minutes per side)
  • For the glaze, combine the soy sauce and sweet chili sauce in a sauce pan over medium heat and bring to a simmer
  • Toss the pork belly in the glaze and coat on both sides

Assemble

  • Split the baguettes (optionally toast) and apply sriracha mayo on both sides
  • Layer the pork belly with the pickled vegetables, sliced cucumber and cilantro and then enjoy