# Gochujang Braised Pork Belly Bánh Mì

A flavorful and spicy fusion Bánh Mì featuring gochujang braised pork belly served in a baguette with homemade pickles and condiments.

- Cuisine: Vietnamese
- Category: Soup
- Language: en

## Ingredients

- 500 g pork belly
- 500 ml water
- 20 g ginger, sliced
- 4 whole spring onion, cut into 3 pieces
- 2 whole star anise
- 3 whole bay leaf
- 1 whole cinnamon stick
- 1 1/2 tbsp gochujang
- 1 tbsp dark soy sauce
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 2 tbsp Shaoxing wine
- 30 g rock sugar
- 1 tbsp sesame oil
- a little neutral oil
- 1 whole carrot, slice into matchsticks
- 1/4 whole daikon, slice into matchsticks
- 80 ml rice wine vinegar
- a good pinch salt
- 80 ml hot water
- 1/2 tbsp sugar
- whole baguette
- pork pâté
- Kewpie mayo
- cucumber, thinly sliced
- spring onion, sliced
- Maggi seasoning
- crispy chilli oil (optional)

## Instructions

1. Slice the ginger and spring onions. Save the white parts of the spring onions for cooking and the greens for garnish.
2. Cut the pork belly into 1 1/2-inch chunks.
3. Cook the pork belly in boiling water along with half of the spring onion whites and half of the ginger.
4. Strain and rinse the pork belly under cold water, then pat dry.
5. Crush the rock sugar and add it to a pan with a little oil. Once the sugar caramelises and turns amber, add the pork belly.
6. Sauté the pork belly until golden brown, then add the remaining ginger, spring onions, spices and all the sauces, including the gochujang.
7. Pour in the water and bring to a boil, then reduce the heat and simmer on low.
8. Remove the ginger, spring onion and spices, then raise the heat to medium-high to reduce and thicken the sauce. Stir through the sesame oil.
9. For the pickles, mix the hot water and sugar until dissolved. Add the rice wine vinegar and salt, then pour over the carrot and daikon. Leave to pickle.
10. Slice the baguette and spread with pork pâté and Kewpie mayo. Add the braised pork belly, cucumber, pickled daikon and carrot, spring onion and a few drops of Maggi seasoning. Finish with crispy chilli oil, if using.

## Tips

- The pork belly is ready when you can easily poke the skin with a chopstick.

## Source

- Original video: https://www.instagram.com/reel/DclJbBhIUud/?stkn=MTJseGFrOHJjcGM0dA==
- Creator: Amy ⭐️
- Recipe page: https://www.cliprecipe.com/recipe/38c01cf3-e2d4-467e-a0dd-f8a2793f39c3
- Extracted: 2026-09-17

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt