Mastering Vietnamese Street Food: Pork Belly Recipe

Recipe for Vietnamese bao burger with pork confit.


Many say that one way to get to know a country or a city is to try their street food. Many trips and vacations aren’t complete without having a taste of easily accessible local favourites. Therefore, a lot of restaurants are banking on this trend and offering their takes on street food from around the world.

One that’s been making the waves even in the west is the Vietnamese variant. While considered as a niche, exotic type of cuisine, the food originating from this Southeast Asian country boasts of its simplicity that you don’t need high-end techniques to replicate it. Nevertheless, these particular dishes are bursting with flavours, particularly as the ingredients and spices used vary per city and region in the country.

If you’re looking to include Vietnamese street food in your menu, it’s best to ease your customers by serving something that looks familiar and with flavours that are reminiscent of the cuisine. Here’s a Vietnamese pork belly recipe that uses a tasty bao burger.

Not only is this recipe aesthetically-pleasing, featuring different layers and textures, it’s also bursting with a variety of flavors – the meat, vegetables, and sauces – that’s sure to make your diners happy and satisfied.


 

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Ingredients

Servings
1

Pork belly

500 g

Bao, cut in half

1 pair

Crispy shallots

10 g

Pickled cucumber

15 g

Iceberg lettuce, sliced

1 sheet

Coriander leaves

10 g

Chili mayonnaise

20 ml

Knorr BBQ Sauce

175 ml

Chili powder

10 g

Brown sugar

50 g

Fish sauce

30 ml

Garlic, minced

10 g

Water

150 ml

Directions

  1. Marinate the pork belly in salt, water, sugar, chili powder, garlic, and Knorr BBQ Sauce. Then cook in the oven with a shallow baking tray for 3-4 hours, maintaining a temperature of 160 degrees.

  2. Once cooked, cut into a few pieces, being careful when taking out and handling the meat. Cool down. Condense the remaining juice from the pork.

  3. Grill each side of the meat for 1 minute. Make sure to lift each piece off the grill carefully to retain its shape.

  4. Steam the buns for a couple of minutes, so they become soft and spongy. Remember to cut them before steaming.

  5. Assemble your burger. Grab a basket steamer and place a burger wrap paper or parchment paper on it first.

  6. Put the crispy shallots, pickled cucumber and iceberg lettuce on the bottom bun. Then drizzle a generous serving of chili mayo and confit pork juice.

  7. Add the meat and top it with the other half of the bao.

  8. Use a skewer to keep the burger intact and serve it in the basket steamer.

Servings
1

Pork belly

500 g

Bao, cut in half

1 pair

Crispy shallots

10 g

Pickled cucumber

15 g

Iceberg lettuce, sliced

1 sheet

Coriander leaves

10 g

Chili mayonnaise

20 ml

Knorr BBQ Sauce

175 ml

Chili powder

10 g

Brown sugar

50 g

Fish sauce

30 ml

Garlic, minced

10 g

Water

150 ml

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