Pork Belly Bahn Mi Bowl with Pickled Carrots

Cook, Dinner, Mains, Recipes

Rice noodles can replace the rice in this deconstructed version of the popular Vietnamese sandwich. Just cook 12 oz. (375 g) dried noodles in boiling water according to the package directions, drain, rinse with cold water and toss with a little sesame oil.


Pork Belly Bahn Mi Bowl with Pickled Carrots




For the pork belly:


  • 1 1/2 lb. (750 g) skin-on, center-cut pork belly, cut in half
  • Kosher salt
  • 3 Tbs. sesame oil
  • 2 shallots, diced
  • 3 garlic cloves, grated
  • 1 Tbs. peeled and grated fresh ginger
  • 3 Tbs. soy sauce
  • 3 Tbs. maple syrup
  • 2 Tbs. Asian fish sauce

For the pickled carrots:


  • 5 carrots (about 10 oz./310 g total weight), peeled and julienned
  • 3/4 cup (6 fl. oz./180 ml) white vinegar
  • 2 1/2 Tbs. sugar
  • Kosher salt

For the maple glaze:


  • 3 Tbs. maple syrup
  • 3 Tbs. soy sauce
  • 2 Tbs. Asian fish sauce
  • 1 Tbs. firmly packed light brown sugar
  • 4-inch (10-cm) piece fresh ginger, peeled

For assembling:


  • 1/2 cup (4 oz./125 g) mayonnaise
  • 2 tsp. sriracha chili sauce
  • 2 cucumbers, halved lengthwise and sliced
  • 1 Tbs. toasted sesame oil
  • 6 cups (1 1/2 lb./750 g) cooked jasmine rice
  • 1 jalapeño chile, sliced
  • 4 radishes, thinly sliced
  • Fresh cilantro leaves for garnish (optional)



1. Preheat an oven to 375°F (190°C).


2. To make the pork belly, season the pork with salt. In a Dutch oven over medium-high heat, warm the oil. Add the pork, skin side down, and cook until browned on both sides, about 3 minutes per side. Transfer to a plate. Reduce the heat to medium, add the shallots and cook, stirring occasionally, until softened, about 3 minutes. Add the garlic and ginger and cook, stirring occasionally, until lightly browned and fragrant, about 1 minute. Add the soy sauce, maple syrup, and fish sauce and stir to combine. Remove from the heat. Return the pork, skin side up, to the pot. Add enough water to almost cover the pork, leaving about 1/4 inch (6 mm) exposed. Bake until the skin is crispy and darkened and the meat is very tender, 2 to 2 1/2 hours.


3. While the pork belly cooks, make the pickled carrots: Put the carrots in a heatproof bowl. In a small saucepan over medium-high heat, combine 1/2 cup (4 fl. oz./125 ml) water, the vinegar, sugar and 1 1/4 tsp. salt. Bring to a simmer, stirring until the sugar and salt are dissolved. Pour over the carrots, making sure they are completely submerged, and let cool to room temperature. Set aside until ready to use.


4. While the carrots cool, make the maple glaze: In a small saucepan over medium heat, combine the maple syrup, soy sauce, fish sauce, brown sugar, ginger and 1 Tbs. water and bring to a vigorous simmer, whisking frequently. Reduce the heat to medium-low and simmer until the glaze has thickened slightly and becomes glossy, about 5 minutes. Remove from the heat. If the glaze is too thick, add up to 2 Tbs. more water. Remove and discard the ginger. Set aside until ready to use.


5. In a small bowl, combine the mayonnaise and sriracha and stir until blended. In a separate bowl, toss together the cucumbers and the 1 Tbs. oil and season with salt.


6. Transfer the pork to a cutting board, let it rest for 5 minutes, then cut it into thin slices. Divide the rice evenly among 4 bowls. Top with the pork, pickled carrots, Sriracha mayonnaise, cucumbers, jalapeño, radishes and cilantro. Drizzle with the maple glaze and serve immediately. Serves 4.




Find more fresh and satisfying recipes for meals that pack a lot of punch in a single bowl in our One Bowl Meals, by Brigit Binns.






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Pork Belly Bahn Mi Bowl with Pickled Carrots
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  1. Pork Belly Bahn Mi Bowl with Pickled Carrots - My Simple Health Life

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