Pork Banh Mi Bowl
This Banh Mi bowl is all about vibrant, wholesome ingredients that nourish your body and soul. By replacing the typical bread roll with sweet potato and rice, it is a much lighter alternative but still delicious. The recipe does not require much active cooking time, making it a staple in my household. It’s a modern, anti-inflammatory twist on a classic.
PREP TIME
30 minutes
COOK TIME
3 hours
INGREDIENTS
19
Serves: 6
Ingredients
Pork Belly
- 4.4 lb4.4 lb4.4 lb Pork Belly
- 3 Tbsp3 Tbsp3 Tbsp Salt
Pickled Vegetables
- 0.125 whole0.125 whole0.125 whole Cabbage, finely chopped
- 1 whole1 whole1 whole Carrots, finely chopped
- 1 cup1 cup1 cup White Vinegar, Distilled
- 1 tsp1 tsp1 tsp Granulated White Sugar
- 1 tsp1 tsp1 tsp Salt
Everything else
- 1 whole1 whole1 whole Cucumber
- 1.25 bunch1.25 bunch1.25 bunch Cilantro
- 2 whole2 whole2 whole Red Chili (Fresh Asian-Style)
- 2 cups2 cups2 cups Basmati Rice, cooked
- 3 whole3 whole3 whole Sweet Potato
- 2 Tbsp2 Tbsp2 Tbsp Sesame Seeds
Sauce
- 4 Tbsp4 Tbsp4 Tbsp Kewpie Mayonnaise
- 2 Tbsp2 Tbsp2 Tbsp Soy Sauce
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Night Before: Pat the pork skin dry with paper towels and place it on a tray. Rub the skin generously with sea salt and leave it uncovered in the fridge overnight. This step ensures that perfect, crispy crackling.
- Cook the Pork: Preheat your oven to 150°C (300°F). Remove the pork from the fridge, wipe off any moisture from the skin, and rub with a touch of olive oil. Sprinkle generously with sea salt, especially on the skin. Wrap the bottom and sides in foil, leaving the skin exposed. Roast for 2 hours, then increase the oven to 220°C (430°F) for 20 minutes to crisp up the crackling. Check at 10 minutes and rotate if needed for even browning. Rest for 10 minutes before slicing.
- At least 30 minutes before, pickle the vegetables. Thinly slice the carrot and purple cabbage. In a small pot, heat 1 cup vinegar, 1 cup water, 1 tbsp sea salt, and 1 tbsp sugar until boiling. Pour over the veg in a heatproof bowl and let sit for at least 30 minutes. Cool before serving.
- Roast the Sweet Potato. Preheat your oven to 200°C (390°F). Toss diced sweet potato with olive oil, sea salt, and pepper. Spread evenly on a baking tray and roast for 30 minutes, flipping halfway, until caramelised and tender.
- Make the Sauce. Whisk together 4 tbsp Kewpie mayo and 2 tbsp tamari until smooth. This sauce is creamy, umami perfection.
- Assemble the Bowls with all the cooked ingredients. Garnish with coriander, a sprinkle of hemp or sesame seeds, and a touch of diced chilli if you’re feeling spicy. Drizzle with the sauce.
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About This Recipe
Show nutritional information
Coconut Free Dairy Free Meat Nut Free Other Shellfish Free Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 1969 |
| Fat: | 185 g |
| Carbohydrates: | 37 g |
| Protein: | 36 g |
| Cholesterol: | 17 g |
| Sodium: | 3994 mg |
| Fiber: | 6 g |
| Sugars: | 9 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
One response to “Pork Banh Mi Bowl”
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YUM we love pork belly! This sounds so nourishing and looks so colorful and delicious!