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Chinese BBQ Style Pork Belly Bánh Mì

Serves 2 | with Pickled Slaw, Coriander and Peanuts
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
677 kcal
Protein
: 
44.5g protein
Total
: 
25 minutes
Difficulty
: 
Easy
Allergens:
  • 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
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

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 May contain traces of: Nuts, Sesame, Walnuts, Lupin, Milk)

1 bunch(es)

Coriander

25 grams

Salted Peanuts

(Contains: Peanut May contain traces of: Nuts, Sesame, Walnuts, 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

Energy (kJ)2833 kJ
Energy (kcal)677 kcal
Fat31.9 g
of which saturates7.5 g
Carbohydrate48.4 g
of which sugars18.6 g
Dietary Fibre3.8 g
Protein44.5 g
Salt3.2 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Baking Dish
•Medium Bowl
•Rolling Pin
•Knife
•Baking Tray

Instructions

1

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. 

2

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.

3

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.

4

a) In the meantime, roughly chop the coriander (stalks and all).

b) Crush the peanuts in the unopened sachet using a rolling pin. 

5

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.

6

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 base 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!

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