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Banh Mi with Crispy Baguette

The Banh Mi sandwich might just have it all. Rich, seared pork belly cut by herbs and fresh pickled veg on a light and crusty baguette.
Prep Time: 3 hours 30 minutes
Cook Time: 3 hours 30 minutes
Servings: 6 sandwiches
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Equipment

Ingredients 

PORK BELLY:

  • 1500 g pork belly, skin removed, cut in half

BAGUETTE:

  • 380 g warm water
  • 12 g instant yeast
  • 22 g sugar
  • 525 g bread flour
  • 12 g salt

Sandwich Juice

  • 30 g lime juice
  • 30 g brown sugar
  • 30 g fish sauce
  • 30 g sambal chili paste

Pickled Carrots & Daikon Slaw

  • 150 g diakon, shredded
  • 150 g carrot, shredded
  • 200 g water
  • 100 g rice vinegar
  • 100 g white vinegar
  • 40 g sugar
  • 4 g salt

Assembly:

  • mayonnaise
  • mint leaves
  • cilantro
  • cucumber, cut into long thin strips
  • fresh jalapenos, thinly sliced
Metric - US Customary

Instructions 

PORK BELLY:

  • Sprinkle generously on both sides with salt.
  • Roast on wire rack in 300F/150C oven for 3 hours.
  • Allow to cool then slice against the grain into about ¾"/2cm slabs.
    • If you can't find pork belly, you can make a pork shoulder as shown in my cuban video (link here: https://youtu.be/zi5zmZn6y9Y). If you make my pork shoulder recipe, season only with salt.

BAGUETTE:

    If you're new to folding and shaping breads, I recommend watching my YouTube video linked above to familiarize yourself with strength building folds and shaping the baguettes before beginning this process.
  • Add ingredients to a stand mixer with dough hook attachment. Mix on high for 6-8 minutes until dough has formed a ball and clears sides of the bowl. Alternatively you can knead by hand until dough comes together and is no longer a shaggy mess.
  • Transfer to a bowl and round it into a ball by rotating it and tucking up and under itself.
  • Cover and allow to ferment at room temp for 60 min. The dough should have risen a lot.
  • Punch it down to release some gas, then do a strength building fold by grabbing a section on the side of the dough, pulling it up until you meet resistance, then folding it over to the opposite side of the dough ball. Rotate 45 degrees and repeat 4-5 times around the bowl.
  • Next flip the dough over and tuck and round into a ball as you did before. Cover, and let ferment at room temp for another 60 minutes. The dough should have risen a lot again.
  • Flour dough and work surface and divide the dough into 6 equal pieces (about 150g each). Preshape each piece into a ball.
  • Once preshaped into balls, cover them with a damp towel to relax for 15-20 minutes at room temperature.
  • Shape baguettes by pressing the dough out into a square. then roll it into itself to make a cigar shaped roll. Using your thumbs and pinky fingers on each side of the dough, push them back and forth to create tension on the top of the dough. Push the palms of your hands down on the edges as you are doing this to taper off the edges and place each loaf into a baguette pan. If you don't have a baguette pan, check out my beginner baguette video on YouTube here https://youtu.be/5FRGt0CSo to see how to bake these using a sheet tray.
  • Cover shaped baguettes with damp towel and proof for 45 min.
  • Preheat oven to 400°F/205°C with baking stone/steel on top rack and cast iron skillet on bottom rack. When baguettes are proofed and ready to bake, they should indent when you poke them, then slowly bounce back.
  • Score diagonally across the top of each baguette with a bread lame or sharp knife. Spray top of loaves liberally with water then load into preheated oven on top of baking stone/steel. Pour boiling water into cast iron skillet on bottom rack and close oven door quickly to bake for 30-35mins.
  • Loaves are done when toasty and golden brown. Brush with melted butter

CARROT & DAIKON PICKLES

  • Bring water, vinegars, sugar, & salt to a boil. Pour over the mix of shredded carrot and daikon.

SANDWICH JUICE

  • Combine ingredients and stir until fully incorporated.

ASSEMBLY

  • To prep the pork belly, sear 3/4in/2cm slabs in a saute pan over medium/med-high until just browned, crisp on both sides, and warmed through (about 1 minute per side)
  • Slice baguette open on one side, creating a sandwich pocket.
  • Shingle in 3-4pcs of pork belly then place in 425F/220C oven to refresh and crisp bread for 2-3min.
  • Spread on mayo then add cucumber, jalapenos, a good amount of the carrot-daikon pickle, fresh herbs, and a generous spoonful or 3 of the sandwich juice.
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