Red Roasted Pork for Banh Mi - Vietnamese Classic Sandwich

Ingredients

• ½ packageseasoning mix for roasted red pork
• 25 g (2 tablespoons)brown sugar
• 30 ml (2 tablespoons)soy sauce
• 475 ml (2 cups)water
• 907 g (2 pounds)pork belly, pork shoulder or pork loin

Instructions

1. 1

   Mix the marinade

   Combine the seasoning mix, brown sugar, soy sauce and water, then stir well.

2. 2

   Marinate the pork

   Pour the mixture into a plastic bag and add the pork. Leave it to marinate for at least 1 hour.

3. 3

   Heat the oven

   Preheat the oven to 163°C (325°F). Remove the pork from the bag, set it in a roasting pan and place it in the oven.

4. 4

   Turn and baste

   Turn the meat every 15 minutes, basting it with the liquid left in the bag.

5. 5

   Cook until done

   Cook for 35 minutes, or until the pork is done.

6. 6

   Slice for sandwiches

   Slice the pork thinly and place it on a baguette, ready to layer into a banh mi sandwich.

What is red roasted pork for banh mi?

Banh mi is a Vietnamese sandwich served in a baguette, reflecting the influence of French-style bread alongside Vietnamese flavours and fillings. This version uses sweet, savoury red roasted pork as its main filling.

The seasoning mix gives the meat its characteristic red colour and concentrated flavour. Thin slices make it easy to layer with the other sandwich ingredients.

Nutrition and macros by portion

The nutrition label shows one serving as written: 585 calories, 48g protein, 4g carbs, 41g fat.

The pork supplies most of the protein and fat, with belly generally contributing more fat than loin. The brown sugar and seasoning mix provide the small amount of carbohydrate, while the soy sauce and seasoning mix contribute sodium. Pair a sandwich portion with fresh vegetables or a crisp salad for a more balanced plate.

Choosing the pork

Pork belly: this gives the richest, fattest result and stays succulent as it roasts.

Pork shoulder: a flavourful, moderately fatty option that slices well once cooked and rested.

Pork loin: a leaner choice, so watch it closely and avoid cooking it longer than needed.

Making the marinade

Even mixing: stir the seasoning mix, brown sugar, soy sauce and water until the sugar and seasoning are distributed through the liquid.

Marinating: coat the pork well in the bag and leave it for at least 1 hour, as directed. Keep the bag sealed while the meat marinates.

Roasting and basting

Regular turns: turn the meat every 15 minutes so the surface is exposed to the roasting heat in stages.

Basting: use the remaining bag liquid as directed to moisten the pork during cooking. Handle raw-meat marinade carefully and do not use it as a finished sauce unless it has been thoroughly cooked.

Checking for doneness

Timing: the recipe gives 35 minutes of cooking, with turning and basting every 15 minutes. The exact time can vary with the cut and thickness of the pork.

Doneness: check the thickest part with a food thermometer, using a safe temperature appropriate to the chosen cut. Let the pork rest briefly before slicing so it is easier to handle.

Serving it in a banh mi

Thin slices: cut the cooked pork thinly so it sits neatly in the baguette and is easy to bite through.

Sandwich layers: add the pork to a baguette with your preferred fresh and pickled fillings. Serve soon after assembling to keep the bread from becoming soggy.

Recipe notes & tips

• Choose one pork cut and keep the pieces a similar thickness for more even roasting.
• Turn the pork every 15 minutes as the recipe directs.
• Baste with the marinade during cooking, taking care with liquid that has touched raw pork.
• Use a food thermometer to check the thickest part rather than relying on time alone.
• Rest the cooked pork briefly before cutting it into thin slices.
• Keep the sliced pork separate from the baguette until you are ready to assemble the sandwiches.

Variations

• Use pork loin: choose this leaner cut and keep a close eye on doneness.
• Use pork belly: opt for a richer, fattier sandwich filling.
• Use pork shoulder: choose it for a flavourful middle ground between belly and loin.
• Adjust the sweetness: reduce the brown sugar slightly for a less sweet marinade.
• Serve without bread: pair the sliced pork with fresh vegetables for a plate rather than a sandwich.

Common mistakes to avoid

• Skipping the marinade: leave the pork in the mixture for at least 1 hour as directed.
• Uneven pieces: use pieces of similar thickness so they cook more evenly.
• Forgetting to turn: turn the pork every 15 minutes during roasting.
• Overcooking lean pork: check the thickest part and remove it once safely cooked.
• Using raw marinade as a sauce: do not serve it unless it has been thoroughly cooked.
• Slicing too thickly: cut the rested pork thinly for easier sandwich layering.

How to store

Refrigerate leftover pork promptly in a sealed container and use within 3–4 days. Reheat until steaming hot, or serve chilled in a sandwich; keep it separate from the baguette until serving.

Frequently asked questions