If there was a fast food equivalent in Vietnamese food, I would say it’s Banh Mi (although a healthier convenience). At the core of a great Banh Mi is the cold cuts. Today, I would like you share with you a recipe that’s near and dear to my heart, Vietnamese cold cuts or thit nguoi.
Generally, served as a banh mi (Vietnamese sandwich), Vietnamese cold cuts are seasoned pork belly and has delicate textures. The traditional way to make this cold cut is by steaming using a steamer. In this recipe I used the “braising” method so that the flavors are blended in, thus yielding a richer, flavorful meat.
The perfect recipe is great to along with your favorite baguette for a picnic, office party, or just a quick meal. Meaty and savory with complex spices, these cold cuts are a crowd-pleaser.
Stay tune for my next post on how to combine these cold cuts, pickled radish, and other vegetable to make a great banh mi!
- 2 lb pork belly
- 3 tablespoons charsiu red pork seasoning
- 1 teaspoon sugar
- 1 teaspoon garlic powder
- 1 tablespoon minced shallot
- ½ teaspoon five spice powder
- 2 teaspoons chicken powder
- 1 tablespoon vegetable oil
- 2 cups chicken broth (or water)
- 2 cups coconut soda
- 2 garlic cloves (mashed)
- In a large bowl, combine all rub ingredients and mix well.
- Rub the seasoning over the pork belly. Place the pork belly in a large bowl, cover with plastic wrap and let the meat marinate for at least 4 hours or better over night.
- In a medium pan, place chicken broth, coconut soda, garlic cloves and marinated pork.
- Cook the mixture over high heat for 2 minutes until it starts to boil, simmer the heat back to medium low.
- Let the pork belly simmer, fillping both sides occasionally, until pork is tender, about 45 to 50 minutes, and until the sauce has thickens to about 1 cup.
- Remove the meat and transfer to a plate. Let the meat cool completely before rolling.
- Place meat on the foil and roll it tightly into a nice roll, secure both sides of the foil wrap.
- Keep it in the refridgerator overnight, if possible.
- When ready to serve, unwrap the foil and thinly slice the meat.
- Serve inside bagette, or Vietnamese sandwhich, with pickles, pate', cilantro and cucumbers.