Pork Belly Banh Mi

75°C (167° F)
Sous vide time
4 People


Pork Belly

  • 1lb Pork Belly, cut into 5” strips (for Banh Mi)
  • 1 Bulb Garlic, crushed
  • ½ cup Ginger- roughly chopped
  • 1 cup Sake
  • ½ cup Sugar
  • 1 cup Soy Sauce
  • 1 Large Crunchy French Baguette
  • Cilantro - rough chop
  • 1 tablespoon grapeseed oil

Quick Pickles

  • 1oz Carrot- julienne Cut
  • 1oz Daikon- julienne Cut
  • 4 Tablespoon Rice Wine Vinegar
  • 2 Tablespoon Water
  • 2 teaspoon Sugar
  • Salt and Pepper to taste


  • 2 tsp Wasabi paste
  • 4 Tablespoon Kewpie Mayo


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  1. Set up Nomiku water bath and turn temperature to 75°C (167°F). Put pork belly with garlic, ginger, sake, sugar, and soy sauce. Remove air and seal. Sous vide for 72 hours.
  2. To make quick pickles, place julienne cut daikon and carrots in a small jar with rice wine vinegar, water, sugar and of salt and pepper to taste. Refrigerate until ready to assemble sandwich.
  3. To make aioli, mix wasabi paste and Kewpie Mayo. Refrigerate until ready to serve.
  4. When ready, remove pork belly from water bath and dry with a paper towel. Heat up a cast iron with grapeseed oil on high heat. Caramelize the pork belly on each side, around 30 seconds a side. Remove from heat and slice widthwise into ½ inch pieces.
  5. To assemble, cut baguette into 4 and halve each piece. Toast until lightly brown. Smear a thin layer of wasabi mayo on both halves of the sandwich bread, add pork belly, quick pickles, and cilantro. Having sirarcha on hand is also pretty great. Serve!


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