Lemongrass Pork Bahn Mi

Lemongrass & pork banh mi recipe

> 1 hr
  • Dish Type Roast
  • Occasion Sunday Lunch
  • Cut Belly
  • Serves 8-10
  • Prep Time 45 mins
  • Cook Time 2 hrs


  • 2 tbsp Sea salt flakes
  • 1 x 2kg piece Boneless pork belly
  • skin scored at 1cm intervals
  • 1 tbsp Vegetable oil
  • 3 cloves Garlic
  • 2 Small red chillies coarsely chopped
  • 2 lemongrass stalks, thinly sliced white part only
  • 60 ml (¼ cup) Fish sauce
  • 40g Grated light palm sugar
  • 1 Carrot julienned
  • 1 lebanese cucumber julienned
  • 50ml Lime juice
  • ¼ cup Mayonnaise of your choice
  • 8-10 Fluffy white rolls, halved
  • ½ cup Mint
  • Coriander
  • 3 Spring onions shredded thinly sliced diagonally


Step 1/11

Preheat oven to 180°C.

Step 2/11

Place garlic, chilies, lemongrass, fish sauce and palm sugar in a food processor or mortar & pestle.

Step 3/11

Blitz or grind till paste consistency.

Step 4/11

Rub the marinade into the pork belly.

Step 5/11

Rub half the sea salt into the pork skin, drizzle with oil and rub into the skin.

Step 6/11

Place the pork, skin-side down, on a large oven tray and cook for 1 hour.

Step 7/11

Increase the temperature to 200°C

Step 8/11

Turn the pork, sprinkle the skin with the remaining sea salt and cook for a further 1 hour or until the skin is golden and crunchy.

Step 9/11

Julienne carrot and cucumber, squeeze with fresh lime to dress and set aside.

Step 10/11

Slice pork and spread mayonnaise onto halved rolls.

Step 11/11

Fill rolls with pork, salad and garnish with fresh herbs.