Crispy Pork Belly Banh Mi

🔥 Prep

• Pat dry the 500g pork belly and score the skin in a crosshatch pattern.
• Mince 4 cloves of garlic.
• In a small bowl, combine 1 tsp Five Spice Powder, 1 tbsp Soy Sauce, the minced garlic, 1 tsp Salt, and 0.5 tsp Black Pepper for the rub.
• Slice the 2 baguettes lengthwise, leaving a hinge, and set aside.
• Julienne 100g daikon radish and 100g carrot for pickling.
• In a bowl, mix 60 ml rice vinegar, 60 ml water, 2 tbsp White Sugar, and 0.5 tsp Salt until dissolved; add the julienned daikon and carrot, toss, and let pickle for 15 minutes.
• Thinly slice 1 cucumber.
• Roughly chop 0.5 cup fresh cilantro.
• Thinly slice 2 birdseye chilies (remove seeds if desired).
• Keep 50g chicken liver pâté and 30g mayonnaise ready for spreading.

🔥 Cook

• 1. Preheat the oven to 220°C (425°F).
• 2. Rub the pork belly skin with 1 tbsp Vegetable Oil and place the meat on a wire rack, skin side up.
• 3. Roast the pork belly for 30 minutes to start rendering the fat.
• 4. Reduce the oven temperature to 180°C (350°F) and roast for 1 hour until the meat is tender.
• 5. Increase the oven temperature to 220°C (425°F) and roast for another 10-15 minutes until the skin is crisp and crackling.
• 6. Remove the pork belly from the oven, let it rest for 10 minutes, then slice thinly against the grain.

🔥 Serve

• Slice the toasted baguette halves open and spread each side with 30g mayonnaise and 50g chicken liver pâté.
• Layer slices of the crispy pork belly inside the baguette.
• Add generous amounts of the pickled daikon and carrot, fresh cucumber slices, chopped cilantro, and sliced birdseye chilies.
• Close the banh mi, press gently, and serve immediately with extra chilies or lime wedges if desired.