The classic Vietnamese sandwich gets a deep boost of flavor here, with these slider-size banh mi filled with slowly braised pork belly in Vietnamese caramel sauce. You start by making a simple caramel (sugar and water, cooked until golden brown and syrupy). Then, separately, you melt shallots and garlic, add cubed pork belly and cook until lightly seared. Add Asian fish sauce for umami richness and seasoning, then the caramel. Once braised, these rich, tender cubes of pork are the heart of these crunchy, slightly spicy, and baguette-crispy little sandwiches.
To cook the pork belly:
To assemble the banh mi: