** A really massive thanks for sharing the happiness and reduction of Dozer’s ongoing restoration publish surgical procedure. I’m so touched by all of the assist. ❤️ Now I can get again to my day job – GREAT FOOD!**

Right here’s my recipe for Crispy Pork Stomach Banh Mi, presumably the perfect sandwich I’ve ever had in my life! Full of juicy pork stomach meat with extremely crispy crackling, this Vietnamese sandwich has all of the important banh mi fixings plus a particular secret banh mi sauce. Out of all of the kinds of banh mi I make, that is my favorite!

Crispy pork belly banh mi
Close up photo of crispy crackling of Slow Roasted Pork Belly

Crispy Pork Stomach Banh Mi

I just lately had the perfect banh mi of my life at a spot known as Ca Com in Melbourne. It was a banh mi full of crispy pork stomach with a particular sauce and loads of banh mi fixings, and it was completely unbelievable. The standout was the pork itself which was ridiculously juicy with superior crispy crackling!

Actually, in recent times I’ve observed extra individuals ordering pork stomach banh mi over the basic “thriller pork slices” model, an remark in keeping with an Instagram ballot I ran the place 57% of respondents voted for crispy pork over the basic thriller pork slices (16%). Does that shock you? It did me!

As wildly widespread because the pork stomach Banh mi is, it’s truly fairly exhausting to search out actually good ones, with dry meat and not-so-crispy-crackling the commonest shortfall. So in case you don’t stay across the nook from Ca Com (like me, all the best way up in Sydney!), right here’s my copycat recipe.

It’s not precisely the identical (for instance, they don’t use pâté, I insist of sticking with this custom), however I’ve taken inspiration from theirs, together with a copycat of their particular banh mi sauce. I hope you grow to be as obsessive about this as I’ve!

Crispy pork belly banh mi

Authenticity background – it’s!

In case you’re curious, crispy pork stomach banh mi does exist in Vietnam. The “thriller pork slices” model continues to be thought of the basic, however banh mi outlets and avenue distributors provide all kinds of filling choices, from grilled meats to meatballs, hen to egg. Crispy pork just isn’t as frequent with avenue distributors (I believe practicality is perhaps an element, due to the cooking logistics and price) but it surely does exist.

Best Banh Mi in Ho Chi Minh City - Sau Le
One of many many banh mi outlets I visited in Vietnam. I even made a Vietnam meals information – right here!

Anatomy of a Crispy Pork Stomach Banh Mi

Right here’s what makes up a pork stomach banh mi. There’s some gathering concerned (oh sure, and a easy crispy crackling pork stomach to make 😂). However as soon as gathered (and crackled), meeting is a breeze! Glorious meals for gatherings, notably in summer season.

  1. Crispy pork stomach (don’t fear, I’ve a tried-and-proven simple crispy crackling trick!)

  2. Spreads – mayonnaise and pate

  3. Pickled greens – carrot and daikon (white radish)

  4. Contemporary veg – coriander/cilantro, cucumber slices

  5. Garnishes – contemporary chilli, coriander/cilantro, crispy Asian shallots (optionally available, retailer purchased)

  6. Particular banh mi sauce – A hoisin coconut milk combination, copycat of the sauce utilized by Ca Com!

  7. Crusty bread roll

Gradual roasted Crispy Pork Stomach for banh mi

Utilizing the tried and true (simple!) ideas in my Crispy Pork Stomach recipe, this pork stomach has terrifically crispy crackling that’s crispy from edge to edge – no rubbery spots – with a young fall-apart-flesh. It’s initially sluggish roasted to make the meat tender and dry out the pores and skin, then blasted at a excessive warmth to make the pores and skin crispy.

Crispy pork belly for banh mi

Assured crispy pores and skin ideas

Listed here are my little methods that make all of the distinction to make sure we get crispy pores and skin!

  • DO NOT SCORE THE SKIN. A) you don’t want to attain for crispy crackling. B) It’s dangerous. All it takes is an unintended pinprick piercing of the flesh and the juices that bubble up via that tiny gap will unfold and lead to a ten cm/4″ patch of rubbery pores and skin. Whereas expert butchers would by no means make this error, are you aware who scored the pork stomach you obtain – an apprentice or a highschool child working within the grocery retailer meat division? No we don’t! Don’t threat it.

  • Fridge dry – Dry the pores and skin in a single day within the fridge, uncovered. Even a number of hours within the fridge is efficient. That is an insurance coverage coverage step that’s beneficial. In case you skip it (particularly in case your pork stomach was vac packed) you aren’t allowed to complain in case your pork stomach just isn’t as loopy crispy as mine! 😂

  • Degree your pork – Use foil balls to degree your pork stomach so the pores and skin is sitting as flat as doable. It will guarantee even distribution of warmth throughout your pork stomach pores and skin for superior crackling. In case you don’t do that step, you’ll discover that the decrease factors don’t crackle nicely – if in any respect.

And that, my pals, is all of the pertinent data I have to impart for crispy crackling pork stomach. Then simply observe the straightforward recipe steps! Right here’s a visible abstract:


Right here’s what it is advisable to make the crispy pork stomach. Chinese language 5 spice powder isn’t conventional however I like so as to add it for a contact of additional flavour. So think about it optionally available – there’s so many different issues happening in banh mi, you gained’t miss it.

  • Pork stomach NOT SCORED – Search for a chunk that’s even thickness (slightly than skinny at one finish and thicker on the different) with flat, easy pores and skin. This form will crackle higher and the flesh will prepare dinner via extra evenly.

    Not scored – As famous within the above part, make sure that the pores and skin just isn’t scored. Test rigorously in case you purchase a vac packed one as a result of generally it’s exhausting to inform.

  • Oil – Simply any impartial flavoured oil: canola, vegetable or peanut oil.

  • Salt – Important for crackling. Actually, in case you don’t put salt the pores and skin, it gained’t get that good bubbly crispiness, it simply turns into a flat sheet of exhausting pores and skin.

  • Pepper – I truly like to make use of black pepper for pork stomach, however white pepper is ok too.

  • Chinese language 5 spice – As famous above, optionally available additional flavour!

Tips on how to make crispy pork stomach for Banh Mi

The steps under are a barely abbreviated model – as a result of there’s a LOT to say about crispy pork stomach! For a full clarification of the why for explicit steps and processes, please go to my Crispy Pork Stomach recipe which has way more in depth data.

  1. Fridge dry in a single day or for a number of hours, to actually dry out the pores and skin. It is a crispy crackling insurance coverage coverage that’s particularly beneficial in case you bought your pork stomach vac packed the place the pores and skin is absolutely soaked in juices for days/weeks! In case you don’t have time, simply pat the pores and skin dry rather well with paper towels.

  2. Rub the flesh aspect with the oil, a number of the salt, and all of the pepper and Chinese language 5 spice.

  1. Foil boat – Place the pork on a big sheet of foil and fold up the perimeters to create a “boat”. This holds all of the pork fats in because it melts which retains the flesh tremendous juicy and moist. It’s basically virtually confit-ing in its personal fats!

  2. Salt the pores and skin – Rub a little bit of oil on the pores and skin then sprinkle the salt evenly throughout the floor. Take your time with this step as a result of as famous above within the substances part, salt = beautiful bubbly crackling!

  1. Gradual roast for two hours at a low 140°C/275°F (all oven varieties). Throughout this stage, the flesh will grow to be superbly tender and the pores and skin will dry out however it’ll nonetheless be rubbery at this stage.

    Oven temperature & time – For this recipe, I exploit the identical oven temperature for each fan and commonplace ovens as a result of at decrease temperatures, there’s much less distinction between the 2. Astute cooks may observe the time is barely shorter than the Crispy Pork Stomach recipe. It’s because we don’t want the pork fairly so “crumble” to be used in banh mi as it’s chopped up into items.

  2. Degree the pores and skin – After the sluggish roasting time, the pork might be a bit wonky (meat fibres shrink as they prepare dinner) and the pores and skin will nonetheless be rubbery. Use foil balls to prop up the decrease elements of the stomach so the pores and skin is as degree as doable so the warmth distribution might be extra even throughout the floor and thereby making certain it crackles evenly!

    Here’s what it seems to be like earlier than and after levelling.

The secret to the best perfect pork crackling is to level the skin!
  1. Crackle it! Then blast the pork stomach in a sizzling 240°C/465°F (all oven varieties) for half-hour, rotating as wanted (in case your oven warmth is patchy) and utilizing scraps of foil if wanted to guard elements that crackle sooner.

  2. Admire – Pull the pork out of the oven and admire the sensible crackling you simply made, and resist the urge to peel the entire sheet off and run away with it!

As soon as the pork stomach is cooked, we reduce it into thick slices then into chunks to stuff into the banh mi.

Different Crispy pork stomach banh mi fixings

There’s no denying for this banh mi, the star participant is the crispy pork. However the different components are necessary too! Right here’s what you want.

particular banh mi sauce

The usual sauce for banh mi sandwiches is Maggi Seasoning (consider it as an MSG enhanced soy sauce) or a derivation thereof. And whereas it’s superb for traditional thriller pork slices banh mi, I personally by no means felt that it actually labored with pork stomach slices. For one, a watery sauce doesn’t cling to pork stomach hunks. And for one more, watery sauces softens crispy crackling sooner. Felony.

So after I noticed the banh mi fairies at Ca Com drizzle a thick darkish brown sauce on the pork stomach, I broke out into applause. Genius! I declared. Adopted by – what’s in it?

Right here’s what’s in it!

pickled carrots and daikon

That is the commonest sort of pickles I’ve seen in banh mi. They’re basic Asian pickles – the tang just isn’t as sharp as Western ones (as a result of rice vinegar just isn’t as sharp as most western vinegars), and they’re extra candy than salty (however not overly candy like some western ones are usually).

Chicken Banh Mi ingredients

Utilizing carrots and daikon is a simple method to make sure you get nice crunch within the pickles! Discover the recipe for these pickles right here.

greens and herbs

Basic banh mi typical consists of skinny slices of cucumber and inexperienced onion, usually reduce to the size of the bread roll. It’s not a lot, however sufficient so as to add a touch of juicy crunch from the cucumber and freshness from inexperienced onion which jumbles along with every part else to create the greatness that may be a banh mi consuming expertise.


As for the spreads, I’m sticking with custom right here: pâté and mayonnaise. In case you skip the pâté, it ain’t a banh mi!😊

Making the banh mi

Placing the banh mi more durable is simply concerning the order through which it’s assembled. And stuffing generously. No one needs a stingy banh mi!!

  1. Pate first – unfold on the bottom of the roll.

  2. Mayo subsequent – then unfold the mayonnaise on prime of the pate.

  3. Greens – Pile the pickled greens non the pate, then plate the cucumber slices and inexperienced onion in opposition to the lid of the roll.

  4. Pork – Then pile the pork in!

  5. Sauce & coriander – Subsequent, shove loads of coriander down the aspect of the pork and drizzle every part with the banh mi sauce. Be as beneficiant as you need – I exploit about 1 tablespoon.

  6. Garnish – And eventually, garnish! As a lot contemporary chilli as you dare and a bathe of crispy shallots (if utilizing).

And with that, you’re carried out and about to expertise one of many best sandwiches of your life!!

Crispy pork belly banh mi

Why we make crispy pork stomach banh mi

We right here in Sydney are blessed with an growing variety of banh mi outlets, starting from fashionable funky ones to conventional banh mi stands in Vietnamese neighbourhoods. Nevertheless, as famous earlier, it’s truly fairly exhausting to search out actually good pork stomach banh mi, with the pork itself being the letdown. The meat just isn’t that juicy, the crackling not all the time crispy.

Having stated that, even when the meat just isn’t good, it’s nonetheless a really satisfying sandwich, because of all the opposite banh mi fixings. They’re additionally sometimes extraordinarily good worth, with an unlimited quantity of pork for the worth you pay. I perceive why they’re widespread!

However, this home made model? It’s higher than any I’ve had in Sydney. You simply can’t beat the expertise of contemporary home made pork stomach.

The opposite trigger to make this after all, is that if you don’t occur to stay in an space with (good) banh mi outlets, and for price causes too as a result of this recipe will make 5 generously stuffed banh mi for round $30 – $35, relying on the worth you pay for pork stomach.

I actually hope you do that sooner or later. It’s really an distinctive consuming expertise! – Nagi x

Watch tips on how to make it

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Crispy pork belly banh mi

Crispy Pork Stomach Banh Mi

Servings5 rolls

Faucet or hover to scale

Recipe video above. The crispy pork stomach model of the well-known Vietnamese sandwich, impressed by Ca Com in Melbourne, a well-known banh mi store. Arms down probably the greatest sandwiches I’ve ever made in my life, and my favorite sort of banh mi (all my recipes right here). Glorious meals for sharing with pals and Sunday lunches.The Particular Sauce is a copycat of the Ca Com sauce and it is a superb match for crispy pork – thicker so it clings and does not soak and soften the pores and skin or bread.PS The recipe for the crispy pores and skin pork stomach is predicated on the much-loved Crispy Pork Stomach recipe. So you’ll be able to have faith that your pork WILL have good crispy crackling!


Crispy pork stomach for banh mi

Particular banh mi sauce (Ca Com copy!)

To make the banh mi (5 rolls)


Crispy pork stomach for banh mi

  • Dry pores and skin in a single day: Place pork stomach on a plate. Pat pores and skin dry with paper towels. Go away uncovered in fridge in a single day to dry out the pores and skin. (If you do not have time, pat the pores and skin dry as finest you’ll be able to).

  • Preheat oven to 140°C/285°F (each fan and commonplace ovens).

  • Season flesh: Drizzle flesh aspect with 1 tsp oil. Sprinkle over 1/2 tsp salt, and all of the pepper and Chinese language 5 spice. Rub everywhere in the flesh, together with on the perimeters.

  • Foil boat: Place 2 items of foil on a piece floor. Put the stomach in center of foil, pores and skin aspect up. Fold the perimeters in to surround the stomach, forming an open field, pinching corners to seal tightly and make it as comfortable as doable. Place meat on a tray.

  • Season pores and skin: Pat pores and skin dry with paper towels. Rub with 1/2 tsp oil then sprinkle remaining 1/2 tsp salt evenly everywhere in the pores and skin floor, from edge to edge.

  • Gradual roast 2 hours: Place within the oven and roast for two hours, tightening the foil across the pork after 1 hour (the pork will shrink). This protects the flesh from drying out.

  • Improve warmth: Take away pork from oven, then improve warmth to 240°C/465°F (all oven varieties).

  • Degree pork: Take away pork from foil, discard fats and foil. Place pork on a rack set over a tray. Use scrunched up balls of foil stuffed underneath pork to prop it up so the pores and skin floor is as degree and horizontal as doable (see pictures in publish).

  • half-hour blast! Place the pork again within the oven for half-hour, rotating after quarter-hour as wanted, till the crackling is deep golden, puffy and crispy throughout. If some patches are browning sooner, shield with foil patches.

  • Relaxation 10 minutes: Take away pork from oven. Relaxation for 10 minutes earlier than slicing.

Making the banh mi

  • Sauce – Combine the substances in a bowl then put aside. It will hold for five days within the fridge .

  • Chop pork – Lower the pork into 1 1/2 cm / 0.6″ thick slices, then every slide into 1 1/2 cm / 0.6″ chunks.

  • Break up & unfold – Break up the roll in half down the aspect, protecting the lid connected. Smear the bottom with 1 1/2 tbsp of pate, then 1 1/2 tbsp of mayonnaise (on prime of the pate)

  • Stuff – Pile about 1/3 cup pickled greens on the mayonnaise. Lay 2 slices of cucumber and a couple of inexperienced onions in opposition to the lid. Pile pork on prime. Drizzle pork with 1 tbsp of sauce. Stuff coriander/cilantro down the aspect, sprinkle with chilli then2 tablespoons of crispy shallots as you need (if utilizing).

  • Serving – Eat instantly! Banh mi is unquestionably a type of meals finest eaten freshly made!

Recipe Notes:

1. Pork Stomach – Finest to get one which has not been vacuum-packed (juices soak pores and skin). In case your stomach is vac-packed, I actually suggest doing the in a single day drying uncovered within the fridge.
Search for a chunk with flat, even pores and skin as wrinkly pores and skin doesn’t crackle as nicely (within the ridges, as a result of warmth can’t get to it as nicely).
Do NOT get one that’s scored. It’s a plain reality that you just do NOT want to attain for good crackling (learn proof right here!) All too usually, butchers do poor scoring jobs and pierce via the fats into the flesh. Even the tiniest prick will trigger meat juices to bubble up onto the pores and skin and also you’ll find yourself with rubbery patches.
2. Pate – or different pate of selection, however not orange or different flavoured
3. Crispy fried shallots – Offered in packs and tubs at common grocery shops within the Asian aisle. Ca Com finishes their pork stomach banh mi with a bathe of crispy fried shallots! It undoubtedly provides an additional contact, with crunchy salty goodness. Nevertheless it’s optionally available as a result of it’s nonetheless wonderful with out.
4. Pork stomach storage and reheating – Pork stomach retains and reheats nicely, and the crackling stays crispy. If not utilizing cooked pork instantly, loosely cowl with foil (it’s okay, the pores and skin will keep crispy!) and will probably be good for an hour to make use of for the banh mi. If deliberately making forward, separate the crackling from the meat and reheat the cracking within the oven (crispy!) and meat within the microwave (retains moisture).

Vitamin Data:

Energy: 1313cal (66%)Carbohydrates: 1gProtein: 23g (46%)Fats: 135g (208%)Saturated Fats: 49g (306%)Ldl cholesterol: 180mg (60%)Sodium: 661mg (29%)Potassium: 464mg (13%)Fiber: 1g (4%)Vitamin A: 26IU (1%)Vitamin C: 1mg (1%)Calcium: 13mg (1%)Iron: 1mg (6%)

Lifetime of Dozer

So nice to proceed to see progress with Dozer’s restoration publish op! Right here he’s at his first outing to the park since his surgical procedure. 🙂

This surgical procedure actually took it out of him. Mixed together with his lack of train for the higher a part of the final 7 weeks, I’m taking his rehab slowly. His respiratory continues to be a bit hoarse when he pants, however probably the most relieving factor for me is that he doesn’t have his panicked respiratory episodes (suppose – bronchial asthma assault) a number of instances a day. He sleeps via the evening peacefully and quietly and is restful through the day.

And I’ve received my shoot-studio companion again. 🥰 He hasn’t found out but that he can not style check (see this publish for why). He additionally doesn’t realise I’m capturing pickled greens right here.😂

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