Crackling Roast Pork Bánh Mì (Bánh Mì Heo Quay)

Method

1. Pat the pork skin completely dry and prick it all over, very densely, with a skewer or fork (into the skin and fat only, not deep into the meat). Mix the minced garlic, five-spice, rub salt and sugar and rub it onto the meat side and edges only, never the skin. Set the pork skin side up on a rack, brush the skin thinly with rice vinegar and refrigerate uncovered for at least 1 hour, ideally overnight, to dry the skin.

   Add in this stepSkin-on pork belly (about 4 cm thick) 380 gGarlic cloves 2Five-spice powder ¾ tspSalt (for the rub) 1¼ tspSugar (for the rub) 1 tspRice vinegar (for the skin) 1 tbsp

2. Meanwhile make the đồ chua: cut the carrot and daikon into 5 cm by 3 mm matchsticks, rub with salt for 5 minutes, rinse and squeeze dry, then soak for at least 1 hour in the warm water with the sugar and rice vinegar dissolved in it.

   Add in this stepCarrot 80 gDaikon radish 80 gSalt (for the pickles) ½ tspSugar (for the pickles) 1½ tbspWarm water 50 mlRice vinegar (for the pickles) 50 ml

3. Preheat the oven to 180°C for 15 min. Meanwhile wrap the sides and bottom of the pork in foil to make a snug little boat with only the skin exposed, and cover the skin evenly with a 5 mm layer of coarse salt. The salt draws out moisture so the skin can puff later.

   Add in this stepCoarse salt (for the crust) 80 g

   oven

4. Place on a rack over a roasting tray and roast at 180°C in the oven for 45 min. It is ready for the next stage when a skewer slides into the thickest part without resistance and the juices run clear (at least 71°C inside if you have a thermometer).

   oven

5. Lift off the hardened salt crust in one piece and brush away any loose salt. Turn the oven up to 230°C and roast for another 15 min, until the whole skin has puffed into tiny golden bubbles. Watch closely during the last 5 minutes so it does not burn.

   oven

6. Move the pork to a board and rest it for 10 min. Meanwhile thinly slice the scallions into a heatproof bowl with the salt. Heat the oil in a small 14 cm saucepan over medium heat for 1 min; when a piece of scallion sizzles instantly, pour the oil over the scallions.

   Add in this stepScallions 3Salt (for the scallion oil) 1 pinchOil (for the scallion oil) 3 tbsp

   medium heat

7. Lower the oven to 200°C and crisp the baguettes for 3 min.

   Add in this stepLight, airy baguette (about 20 cm) 2

   oven

8. Turn the pork skin side down and slice it 1 cm thick with a serrated knife so the crackling does not shatter. Split and hollow the baguettes, spread with pâté and mayonnaise and add a few drops of soy sauce. Fill with pork, a spoonful of scallion oil, cucumber, pickles, cilantro and chili, and eat at once.

   Add in this stepPork liver pâté 40 gMayonnaise 2 tbspSoy sauce 1 tspCucumber 60 gCilantro sprigs 6Bird's eye chili 1