Pork Belly Recipe for Bánh Mì (Vietnamese Sandwiches)
A pretty simple pork belly recipe for making your banh mi / Vietnamese sandwiches at home!
- 2 pounds belly
- 1/2 packet Chinese barbecue seasoning I used this kind from Noh
- 1 medium yellow onion quartered
- 2 teaspoon salt
- 2 teaspoon onion powder
- 1 tablespoon soy sauce for color
Combine salt, onion powder, soy sauce, and packet seasoning into a medium bowl and mix.
Add belly to the bowl, evenly distribute seasoning, then marinate for 1-24 hours, covered. Longer will be better.
Remove belly from the bowl, roll the belly up and tie so it holds a shape while cooking.
Using a pot only slightly bigger than the pork bellies, add the rolled pork bellies to the pot then fill with water to reach 2/3 up the larger belly and bring to a boil.
Lower the heat to maintain a medium boil, and rotate the pork 90 degrees every 15 minutes.
The pork is ready when the skin is soft and easily pierced by a chopstick, but the meat inside remains firm, about 90 minutes of boiling total depending on heat level. Remove from the water to cool, then remove twine and slice.
Calories: 801kcal | Carbohydrates: 4g | Protein: 15g | Fat: 80g | Saturated Fat: 29g | Cholesterol: 109mg | Sodium: 1072mg | Potassium: 319mg | Fiber: 1g | Sugar: 2g | Vitamin A: 15IU | Vitamin C: 2mg | Calcium: 14mg | Iron: 1mg