My parents are both in their 70s and despite their concerns over maintaining a healthy diet and low cholesterol, they manage to splurge every once in a while on fatty pleasures such as crispy roast pork. We typically get it from a Chinese barbecue shop and tell the butcher we want a lean cut. I realize that that is somewhat of an oxymoron when it comes to roast pork but perhaps going lean lessens the guilt a bit. When we buy the pork from a Chinese barbecue shop located in a Vietnamese community, the shop usually sells a few accompaniments for the rich indulgences, such as fine rice noodles (banh hoi) and freshly baked baguette.
I’ve written about eating rich grilled foods with banh hoi rice noodles but a roast pork banh mi – well that is something rather visceral in the Vietnamese culinary consciousness. The primary reason is that it is fast. Get the pork cut up from the barbecue shop, grab a baguette, slit the bread open and stuff it with the warm, crisp, juicy pork. That’s instant gratification. I cannot tell you how many times I’ve brought roast pork (thit heo quay) home to my parents and my mom drags out the baguette. We sit around the table and eat our sandwiches and my parents grin from ear to ear, as if they are kids again in Vietnam – refreshed in body and spirit. What a pleasure to witness and share.
Yesterday, after having picked weeds for hours in the front yard, I needed a rewarding pick-up. I decided to make a pork belly banh mi from last week’s leftovers. My roasted pork belly was obviously not freshly roasted so I had to revive it somehow.
Returning the belly to a rich crisp
Warming the pork belly in the oven seemed to take too much time and there was no assurance that the skin would crisp nicely. My work-around was this: Slice the belly and lightly fry it up in a skillet. I fried the skin pieces, which has turns a little chewy in the refrigerator, into cracklings of sorts. As with frying bacon, I poured off some of the fat if too much accumulated in the pan. That encourages steady, even cooking. (You can certainly apply this technique to reheating store-bought pork belly, which dries out easily when reheated in the oven.)
The result was a cross between roasted pork and bacon. I had some Mexican bolillo rolls (used for torta sandwiches, the light bread is a worthy substitute for Vietnamese baguette) so I made a regular banh mi with the cucumber, cilantro, pickled daikon and carrot (do chua) and jalapeno. I went light on the mayo as the belly was rather rich. But I definitely had a few shots of Maggi Seasoning sauce. The belly and skin bits went in the sandwich, with the skin functioning as a crunchy crouton.
My finger tips were a little tender from picking the weeds but they had no problem holding onto the sandwich as I savored every mouthful. The pork had a savory depth that was as equally delicious as when it first came out of the oven, but it was enhanced by the crunchy, tart sweet vegetables and salty-spiciness of the Maggi and jalapeno. After lunching on the pork belly banh mi, I was recharged enough to attack more weeds. I worked all told for 6 hours, fueled on pork belly. The backyard is up next so I’ll have to ponder how to reward myself next time!
Are you a fiend for roast pork belly banh mi? Where have you had it and how do you like it?
Related links:
- Crisp roasted pork belly recipe (thit heo quay)
- Master banh mi sandwich recipe
- Homemade Vietnamese baguette (banh mi)
- Easy mayonnaise recipe (sot mayonnaise)
- Daikon and carrot pickle recipe (do chua)
- Vietnamese Noodles 101: Banh Hoi fine rice noodles
Nate @ House of Annie
It sounds so delicious! I can imagine biting into that sandwich right now. Crisp, crackly crust and pillowy soft crumb, the crunch of the pickles and the tenderness of the pork belly...
My mouth is watering.
Belinda @zomppa
Pork belly......I wish I was eating that with you right now as well!
Brian Asis
No doubt that your efforts in picking up weeds have not been in vain 🙂
V.H.
My mom watches my kids once a week and I will frequently come home from work to find that she has gone to the Eden Center in Falls Church and picked up roast pork belly (she has a shrewd eye and a knack for picking out the best parts) and fresh baguettes. I love standing over the kitchen sink with a hunk of baguette stuffed with pork while I hear about their day!
Gaby
Dear Vietworldkitchen, this roasted pork belly banh Mi sandwich brings back memories to me of when I was in Europe with my family...Havent thought of this dish in a long time! This site was such a pleasure to visit. Well presented, clean, clear and beautiful photos. I shall be returning for another delicious bite. Thank you for sharing.
Cheers, Gaby
You can visit me at http://ptsaldari.posterous.com
Vanillapod
Hi Vietworld kitchen, I stumble upon your site while searching for a good crispy roast pork recipe like those similar from Hong kong. I'm a great fan of vietnamese food and the Ban Mi sandwich really brings good memories of the Vietnamese delis in Chinatown, Paris and not forgetting the Pho..... what a treat for an Asian that craves for asian cuisine in the west.Thank you for all your post, very inspiring indeed.
Vanillapod
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Mr. Cooking Grill
I totally loved it! This is my favorite recipe. You have done mind blowing.
marlon
This is my favorite recipe. It sounds so delicious! I can imagine biting into that sandwich right now.
lillian
I had it at Matts in the Market at Pikes Place Market in Seattle. It was to die for! I wish i had one right now. Must definitely try to make it at home.