Char Siu Style Pork Belly Bánh Mì
Serves 2 | with Pickled Slaw, Coriander and Peanuts
- Cereals containing gluten
- Oats
- Rye
- Soya
- Wheat
- Barley
- Peanut
- Nuts
- Sesame
- Walnuts
- Lupin
- Milk
- May contain traces of allergens
- Pistachio nuts
- Pecan Nuts
- Almonds
- Cashew nuts
- Macadamia Nuts
- Hazelnuts
- Brazil nuts
Char siu, also known as Chinese BBQ pork, is a roasted pork dish popular across the world for its tender texture and distinct blend of sweet and savoury flavours. Bánh Mì is a mouthwatering Vietnamese sandwich often enjoyed in street food markets. This blend of the two layers char siu roasted pork belly and pickled slaw inside a sourdough baguette for a truly memorable lunch.
Ingredients
280 grams
Pork Belly
22.5 milliliter(s)
Rice Vinegar
120 grams
Coleslaw Mix
1 unit(s)
SlooOW Stone Oven White Baguette
(Contains: Cereals containing gluten, Oats, Rye, Soya, Wheat, Barley, Nuts, Sesame, Walnuts, Lupin, Milk, May contain traces of allergens)
1 bunch(es)
Coriander
25 grams
Salted Peanuts
(Contains: Peanut, Nuts, Sesame, Walnuts, May contain traces of allergens, Pistachio nuts, Pecan Nuts, Almonds, Cashew nuts, Macadamia Nuts, Hazelnuts, Brazil nuts)
75 grams
Char Siu Paste
(Contains: Soya)
Not included in your delivery
1 tsp
Sugar for Pickling
2 tbsp
Mayonnaise
Nutrition Values
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Remove the pork belly from the packaging. Place in an ovenproof dish along with any juices. Drizzle with oil and season with salt and pepper.
c) When the oven is hot, roast on the top shelf for 25-30 mins. IMPORTANT: Ensure the pork is piping hot throughout.
a) Meanwhile, combine in a medium bowl the rice vinegar and sugar for pickling (see pantry for amount).
b) Add the coleslaw mix and a pinch of salt and toss to coat. Set aside to pickle.
a) Next, pop the baguette onto a baking tray.
b) Bake on the middle shelf of your oven until toasted and golden, 10-12 mins.
c) Once baked, allow to cool, 5 mins.
a) In the meantime, roughly chop the coriander (stalks and all).
b) Crush the peanuts in the unopened sachet using a rolling pin.
a) Once the pork is cooked, thinly slice the pork belly.
b) Pop the sliced pork back in the baking dish and drizzle over the char siu.
c) Toss until the slices are evenly coated in the sauce. Season with salt and pepper.
a) Once everything's ready, slice the baguette in half lengthways.
b) Spread the mayo (see pantry for amount) over the base of the baguette and top with the char siu pork belly slices.
c) Top with a handful of the pickled slaw, followed by a scattering of coriander and peanuts. Sandwich shut with the baguette lid.
d) Halve the baguette widthways and share between 2 plates. Serve any remaining slaw alongside to finish.
Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Reviewers found the dish delicious, with the pork belly described as amazing and super tasty.
- Ease of prep: Some had difficulty slicing the pork belly, with one opting for a pulled pork style instead.
- Suggestions: Consider cooking the pork belly skin-side up for potential crackling; heat the pork higher and longer for better results.
- Portions: The bread was noted as too small for the filling size by one reviewer.
