Vietnamese Red Pork Belly Roll: The Secret to Perfect Bánh Mì Dac Biet at Home
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If you're craving a classic Vietnamese sandwich but aren't sure what to pick, the Bánh Mì Dac Biet is always a solid choice. Packed with a variety of savory fillings, this sandwich is everything you'd want in a meal. Among its many layers, the star is often the Vietnamese Red Pork Belly Roll, which adds a juicy, flavorful element to the mix. This pork belly roll, known as thịt ba rọi đỏ, is a perfect addition to the Bánh Mì Dac Biet and incredibly easy to make at home.
What Makes the Red Pork Belly Roll So Special?
The Vietnamese Red Pork Belly Roll is a seasoned pork belly that's marinated with a blend of savory and sweet spices. The meat is then rolled up tightly, steamed to tender perfection, and sliced thin for the sandwich. It's a juicy, slightly crispy bite that's packed with flavor—creating the perfect contrast to the fresh, tangy ingredients that typically fill a Bánh Mì Dac Biet. The beauty of this recipe is that it brings restaurant-quality results right to your kitchen.
How to Make Vietnamese Red Pork Belly Roll
Making this red pork belly roll at home isn't as complicated as it may sound. The key to success is in the marinating and the steaming process, which guarantees the meat stays juicy and flavorful.
Here’s how you can make it step-by-step:
Ingredients:
2 pounds of pork belly (thịt ba rọi)
2 tbs of Chinese barbecue seasoning (Noh brand works great!)
1/2 to 1 tsp Chinese 5-spice powder
1 teaspoon of sea or kosher salt
1 teaspoon of onion powder
2 tablespoons of liquid seasoning (like Maggi)
1/2 tablespoon of sugar
*Red food coloring: liquid or powder (optional for deeper red color but using the NOH Chinese barbeque seasoning gets a nice pink color)
Directions:
Prepare the Marinade: Start by mixing the onion powder, salt, Chinese barbecue seasoning, liquid seasoning, and sugar in a bowl. This is the seasoning that will coat the pork belly, so make sure it’s well distributed.
Marinate the Pork Belly: Lay the pork belly flat and rub the seasoning mixture all over it. You want every inch covered. Once seasoned, let it marinate in the fridge for a few hours, or preferably, overnight (I like to marinade 12-24 hours). The longer the pork belly marinates, the more flavorful it becomes, without being overly salty.
Roll the Pork Belly: After marinating, take the pork belly and carefully roll it up into a tight log. Use food-safe twine to secure it and keep it in shape.
Wrap the Pork Belly: Lay down a sheet of foil. Place the rolled pork belly on top and wrap it tightly, making sure it stays secure.
Steam the Pork Belly: Steam the pork belly roll for 60 minutes, flip and steam for another 30 min adjusting the time based on the size of your pork belly. You want the meat to be tender and juicy, so check for doneness by poking the meat to ensure it’s cooked through or when internal temperature reaches about 190F degrees.
Cool and Slice: Once the pork belly is done, let it cool down completely to room temperature before storing it in the fridge. Chilling it makes it easier to slice into thin, perfect pieces.
Assemble Your Bánh Mì Dac Biet: Slice the chilled pork belly thinly and layer it on your Bánh Mì bread. Add in the classic toppings: chicken liver pâté, cold cut ham, pickled daikon and carrots, cucumber, cilantro, and a dash of Maggi seasoning for extra flavor.