Pork Belly Banh Mi with Crispy Baguette Recipe
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- čas přidán 2. 08. 2024
- The Banh Mi sandwich might just have it all. Rich, seared pork belly cut by herbs and fresh pickled veg on a light and crusty baguette. Today I'll show you how to make one from scratch at home.
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RECIPE
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PORK BELLY
▪3lbs/1.5kg pork belly, skin removed
Cut pork belly in half. Sprinkle generously on both sides with salt. Roast on wire rack in 300F/150C oven for 3 hours.
Allow to cool then slice against the grain into about ¾”/2cm slabs.
If you can’t find pork belly, you can make a pork shoulder as shown in my cuban video • CUBAN SANDWICH AKA Cub... only just season with salt.
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BAGUETTE
▪380g or 1.5c warm water
▪12g or 4tsp instant yeast
▪22g or 1 3/4Tbsp sugar
▪525g or 4 1/4c bread flour
▪12g or 2tsp salt
Add ingredients to a stand mixer with dough hook attachment. Mix on high for 6-8 minutes until dough has formed a ball and clears sides of the bowl. Alternatively you can knead by hand until dough looks similar.
Transfer to a bowl and round it into a ball by rotating it and tucking it as shown @2:10. Cover and allow to ferment at room temp for 60 min.
The dough should have risen a lot. Punch it down to release some gas, then do a strength building fold as shown @2:34. Then tuck and round into a ball as you did before, cover, and let ferment on at room temp for another 60 minutes.
The dough should have risen a lot again. Flour dough and work surface and divide it into 6 equal pieces (about 150g each). Preshape each piece into a ball as shown @3:13. Once preshaped into balls, cover with a damp towel to relax for 15-20 minutes.
Shape baguettes as shown @3:56 and place into a baguette pan. If you don’t have a baguette pan, check out my beginner baguette video • The Easiest Actually G... to see how to bake these using a sheet tray.
Cover shaped baguettes with damp towel and proof for 45 min.
Preheat oven to 400 with baking stone/steel on top rack and cast iron skillet on bottom rack.
When baguettes are proofed and ready to bake, they should indent when you poke them, then slowly bounce back.
Score diagonally across the top of each, see video @6:33. Spray top of loaves liberally with water then load into preheated oven on top of baking stone/steel. Pour boiling water into cast iron skillet on bottom rack and close oven door quickly to bake for 30-35mins. Loaves are done when toasty and golden brown.
Brush with melted butter
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PUTTING IT TOGETHER
▪Sliced, seared pork belly (recipe above)
▪Mayonnaise
▪Mint leaves
▪Cilantro
▪Cucumber, cut into long thin strips
▪Fresh jalapenos, thinly sliced
▪Pickled carrots & daikon slaw
-150g or about 1 3/4c shredded diakon
-150g or about 1 3/4c shredded carrot
-200g or 3/4c water
-100g or 1/2c rice vinegar
-100g or 1/2c white vinegar
-40g or 1/2c sugar
-4g or 3/4tsp salt
Bring water, vinegars, sugar, & salt to a boil. Pour over a mix of shredded carrot and daikon.
▪Sandwich juice
Combine equal parts (about 2Tbsp each) lime juice, brown sugar, fish sauce, sambal chili paste
To prep the pork belly, sear 3/4in/2cm slabs in a saute pan over medium/med-high until just browned and crisp on both sides and warmed through, about 1min per side.
Slice baguette open on one side, creating a sandwich pocket. Shingle in 3-4pcs of pork belly then place in 425F/220C oven to refresh and crisp bread for 2-3min. Spread on mayo then add cucumber, jalapenos, a good amount of the carrot-daikon pickle, fresh herbs, and a generous spoonful or 3 of the sandwich juice.
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#bahnmi #vietnamesefood #sandwich
CHAPTERS
0:00 Intro
:24 Pork belly
1:28 Baguette dough
4:34 Checking the pork and shaping the baguettes
5:04 snacking on Verb energy bars (ad)
6:17 scoring and baking the baguettes
7:56 Slicing the pork
8:29 Prepping toppings
10:52 Searing the pork & building the banh mi
12:50 Let’s eat this thing
**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support! - Jak na to + styl
Viet-American here. Great looking baguette, I think it's an underrated part of the banh mi, makes the whole thing, more than the pickled carrots/daikon. I'd strongly suggest pate, it takes banh mi to the next level. I just do braunschweiger with caramelized onions in a food processor
100% with the pate, the best banh mi places I've had spread some on and it rips.
Also Viet American. My opinion is that pork belly is not the cut you use here. Way too thick and tough.
@@mowgli6345 Pork belly banh mi is actually pretty popular in Ho Chi Minh city! It's a good crunch-on-crunch savoury meal for on the go!
@@TeliosLyu I don't care what those filthy commies eat.
Lmao jk.
I shortcut the pate with liverwurst or braunschweiger too, but I process it w either a little heavy whipping cream or Mexican crema (the non sour kind, like La Vaquita). It cuts the overpowering sour, curing salt flavor and makes the pate more spreadable, then add S&P to taste. Some ppl use cream cheese but its still too sour to me.
I highly recommend the traditional shmear of paté, the creaminess and slight bitterness really tie a bahn mi together. Do not skip!
And don't forget the Maggi!
Pate doesn't belong on this type of banh mi. It goes well with cold cuts, but not pork belly like he's eating. There are a variety of banh mi out there, many of which don't contain pate (i.e. xiu mai or the meatball banh mi doesn't contain it, either).
Banh Mi** (dunno how people always switch the "h" and "n" around all the time)
@@7663226 seriously lol I'm tired of seeing this type of misspell
I'd suggest you to watch Andy Cooks's channel as he also thought like you until he observed how Vietnamese did it in Vietnam on various types of bánh mì. Not every bánh mì needs pate.
As head cook/chef/kitchen manager at a family owned bakery/deli/sammich shop I gotta say...I'm gonna find a way to do this at scale. It HAS to happen. I've been wanting this for so long, and you just gave me a cornucopia of ideas. Thank you BriGuy!
if you do it, please don't forget to add pate. It's important
You gonna be very popular if done right. As a Vietnamese, I love Banh Mi! ❤😊
Dude, this was 100% LEGIT!!! The overstuffing of picked daikon, carrots, cilantro, EVERYTHING was spot on, even down to the perforated bottom of the banh mi!! When we buy banh mi in bulk, we freeze the sandwiches with just the meat and reheat them in the oven just like you do to revive the banh mi crust and add the accoutrements after. If you haven't received your Asian Card yet, it's in the mail. Bravo, Chef!!
haha YES! I'll be waiting. Thanks, Ann.
Not so fast … where’s the homemade mayo?! American mayo has too much acid for me. My fave place makes there’s w the faintest hint of lemon and garlic. It’s so buttery/delicious. They sell small tubs of it and it always sells out that morning.
@@shockalockabocka Lol, true, Vietnamese bơ (and pâté too!) is amazing but mayo is fine in a pinch but come on. Let's appreciate that he freaking made banh mi and pickled radish/carrots from scratch!! All the key nuances and components are there! My mom and fam would be so proud! It's all love here! 🔥🔥🔥
@@01anguyen 👌
@@01anguyen truth!!!!
I love his videos because he goes all out in making things from scratch which is a perfect way for us amateur foodies to be brave enough to learn how to create that recipe!!
So what kind of patee does one use? I need to find me a Vietnamese store here in Nashville!! I ❤️ Vietnamese food!!
Native Vietnamese here. Very nice bread, I can imagine the flavor bomb from all the sauce and freshness. I also really like the brush of butter, reminds me of a bánh mì I ate in my hometown since childhood that had a very buttery aroma (really wanna steal their recipe). In Viet Nam we also add Vietnamese pate and eat it with chả lụa, sort of like a Vietnamese spam. The bakers normally only score the bread once along the whole bread or maybe twice, that might bring a more authentic look.
Nine times out of ten the "brown secret sandwich juice" is Maggi arome. Also, some pork liver pate would complete the act Saigon style ;)
It depends on the type of banh mi. Maggi and pate go on the cold cut version, but on the crunch pork belly like he's eating, it does not belong. Definitely not pate. If there is a brown sauce, it's likely made from the pork juice and other stuff, but not Maggi. There are a ton of different types of banh mi out there and many people think pate or Maggi go on ALL banh mi but most people have only tried few and don't know that certain banh mi don't contain pate or Maggi for a reason.
The sandwich looks excellent. Thank you for the detailed and good instructions for baking.
This is for sure the texture of Baguette Ive been looking for! Going to try this with my chicken Parm sub! Ban Mi Looks awesome btw. Definitely making that too. Another home run Bri!
Yessss! Just what I was craving!!! I will make this asap thanks briii. 🙏🏾🙏🏾🙌🏾🙌🏾🙌🏾
Thank you for this one! I appreciate all you do and most especially the baguette recipe.
You just don’t miss! By far the most underrated CZcams chef imo. I’ve learned so much from your channel.
tbf, Bri-dog ain't underrated no more. Wen't from 43k subs (when I found him around a year a go iirc) to 421k now - that is an IMPRESSIVE achievement and it's impossible to credit this 100% to one thing. I mean it's the whole setup. Short, to the point, yet super informative pieces. Amazing and well thought through recipes that is not just "how to make this" - this is actually his own recipes that he seems to use tons of time and recourses on developing. Amazing camera angles that makes you get deeply into the recipes, good close ups. Lastly, humor has a big part to play imo, there are small personality traits floating through the cracks that make you connect with Brian and he overall seems like a f****ng nice guy.
@@nikolajlandrock2191 Hey I totally agree. But my dudes quality is so good and informative he should have at least 1mil subs (I’m sure he’ll get there in no time). All I’m saying is, he’s putting out higher quality content than some of the channels that have 5mil+ subs. I just want Bri to be at that level too, because his dedication and quality of content deserves it.
Looks sooo good, Bri. I can't wait to make it.
You absolutely nailed it! Pickles and Fat meat are a match made in heaven! If you got pickles, you gotta have that mayo no matter what!
We do have a trick regarding the mayo tho. The typical Asian Market should have "Xá Xíu" seasoning bags that you can marinade the porkbelly in. When cooking the huge chunk of marinated porkbelly, you can take the rendered fat and emulsify it into a bacon mayonnaise of sorts. Some families even add bits of the meat into the mayo to make a pâté alternative.
If you have any leftover Xá Xíu meat, picked carrots and daikon, it goes great over steamed rice! Lovely video again, and keep it up!
that Char Siu seasoning, right?
Oh yeah, thats the stuff you're looking for. Delicious really.
Hey Brian! I have officially watched all of your videos and have tried 4 or 5 recipes. I have always been intimidated by bread but I just pulled these baguettes out of the oven and they came out PERFECT. Thank you so much for sharing your wealth of knowledge with the rest of us. Your instructions and commentary have been invaluable to me. So grateful for this content 🙏🙏🙏
🤩 Mmmm .. mesmerising!
Thanks for all the great tips packed into one video 👍🏻
Everyone needs to go to Vietnam. The food is so fresh, cheap, and delicious. Love to see this take on a Banh Mi, looks great
I think of all the countries I've been to, it has really been a food experience. So much flavour, and vibrance.
Your explanations make these easy to make (like with all your recipes). I also like the scientific explanation underpinning it, like the effect of water on the baguette, best explanation I ever heard. and I love banh mi.
I roast my pork shoulder in a Vietnamese marinade, that I double to also use as the sauce. Mixed with the pork juices makes it extra special. Got it from a Vietnamese cafe here in Melbourne Australia. I begged the cafe owner for the recipe and she gave me the “idea of it” only because I live in a country town and used to commute for work into the city where she was. I worked out the rest and it’s to die for! I’m currently in the process of trying to make baguettes for tonight’s Ba Minh. We use fresh Birds Eye chillies in Aust, and pâté. I don’t pickle my carrots though as I pickle all kinds of stuff already so for me it’s better with fresh shreds. ❤ looking forward to it. I’m hungry
BRIIIIIIIII!!! Killing me with the Banh Mi. Absolutely love all your recipes! Thank you (and Lauren)!!
One of my favorite foods!!! Mouthwatering while just watching the video!!! Absolutely gonna try it out! Thank your for the receipt!❤❤❤
Drooling! Definitely making this soon!
I love watching u cook & the way u explain all your steps & why you're doing them makes me believe I can cook this!! But obviously my fave part of your videos? "Let's eat this thing!"
Mad respect, man. I made a Banh Mi video and it was probably still my most labor intensive one yet, so I know the amount of work you had to put into this one! I love how you make your baguette, and your breads in general, it’s something I long to learn more about and you’ve helped a bunch!
This looks so good!
THANK YOU for a great recipe!
You are a very nice person!
Appetizing look
Nicely done!
This looks excellent. I have zero desire to bake my own baguettes (not much of a baker), but you make it approachable. The dance breaks at the end of each video is the mark of celebration for your hard work and of a true food lover. Bravo!
Made this Bahn Mi for the fam this week. Was a huge hit! Thanks for another great recipe!
Oh My. You make it look so easy!
I made this and it was incredibly, incredibly good!
I love this sandwich!
Can’t wait to try this baguette recipe - and probably the bahn mi part too. Thx for the great content!
What a great Baguette. It look delicious! Thank you for sharing 🌺
Not vietnamese, but I'm always surprised to see americans skimp on the pâté in bahn mi. It's a gamechanging ingredient imo, not that a bahn mi can't be good without it but it brings it to a whole different level of savoury.
That was my initial thought, but when i made this recipe with the pate it took away from the clean flavors so I decided to skip it.
Am vietnamese and seconding that. The banh mi stall near my house doesn't use mayo at all, instead they use pate. Otherwise this hits the mark!
It’s a coin flip from what I notice here even at Vietnamese vendors in the US. Honestly it does depend on the rest of the sandwich but I also personally want my bánh mì to have pâté as well
Totally agree, definitely need the pate layer 😁
Bánh Mì is a very forgiving dish. In Vietnam, pâte is not a must in banh mi though, we often pair pâte with fried eggs or types of thinly sliced Vietnamese sauges( chả lụa, giò,...). In my opinion, pairing pâte with Bri's pork would create a case where both would compete instead of complimenting the other, so I would say that Bri made a good decision.
I kept going back to the crunch at the beginning😂. I love banh mi but I’ve never tried to make it myself! Looks incredible, can’t wait to try it 😋
Thanks for the tips.
Easily my favourite roll on the go. Very popular in Australian cities. Now I can make it at home! Thanks Bri
I'm vietnamese and I know and love this banh mi! You did a very good job of this version :) I'm drooling so bad right now :D
Love this one !👏
Looks freaking amazing 🤩
Rocked that one! Thanks Chef!
yum!!! my fav sandwich ever!
Pretty well explained, Brian. Will give it a go, thanks!
I love this guy, and I love this Chanel!!! 🙏❤️🥰
From SoCal, USA
I love love love banh mi sandwiches! I usually use chicken thighs that I marinate char siu style (my family loves sweeter marinades), sous vide then broil for a minute or two to char. And I cut my daikon and carrots chunkier (about 1/4”) so they hold their crunchiness longer (since I make quite a bit). I also add a few dashes of maagi seasoning right before serving. I mix my mayo with hoisin (for the sweetness) and sriracha for some heat and spread that over both sides of my bread.
Awesome sammo roll!
Another winner Chef! I have my own variation that I make as an hors d'oeuvre/finger sandwich mostly because I found 4 inch dinner rolls nearby that looked like mini baguettes. I make a caramelized onion puree with some marsala wine for the bottom and sriracha mayo for the top.
NICE my fav kind of sandwich!!
It looks delicious
I love sandwiches.
Alot.
I made these baguettes yesterday ... they were AWESOME ❤
Looks good 😊
Made this over the weekend with friends and it turned out amazing! I especially love the bread recipe and how quick and easy it was to make. I didn't have the baguette pan or a cast iron to use, but I did put a tray of water while the oven heated up and used the parchment paper+baking tray method and it worked out great! Thanks for sharing this awesome and amateur home cook friendly recipe :)
so glad it worked out for you. thanks for sharing the results!
What are my favorite sandwiches ❤️
Brian you are killing it with the content!
Awwwwwwwww yes. So freakin excited for this one!!!!!!!!!!!!!!
Really been enjoying your videos Brian! I might just try to make Banh mi from scratch one day and I’ll reference your video :)
I enjoy your wonderful recipes...but most of all...I love watching your eating and dancing at the end !!!
You have such great expressionism ☺️
Thanks for the recipe Bri, definitely gonna try that bread, I’ve been making your chocolate chip cookies with a twist ( meaning nuts) delicious.
This looks dope! I love a good banh mi. I will have to pick up some pork belly! I will probably sous vide it, since I'll crisp it in the pan later. I am tempted to use some of that sauce to cook the pork in.
Thanks!
Awesome.!.! As USUAL, Good Sir.!.!.!.!
Bro! Making your baguette recipe for my birthday next week! So excited!
Two things. You should try Maggi seasoning. Its super easy to find in Chinese markets (easier than daikon for me) and is a super important part of bahn mi. i saw it at a bunch of stalls in vietnam and all my viet friends here in the states use it in their bahn mis. Second as the son of a southeast asian (sort of) i want to point out that you should specify Sambal Oelek as the sambal youre using. Sambal is a category kinda like how pesto is a category rather than a single sauce. There are so many sambals that have wildly different taste. The one my family uses the most is a shrimp paste one that would taste very different from sambal oelek.
Maggi is also key in Mexican food
@@jameshobbs its amazing how an ingredient has become prevalent in two different countries on the literal opposite sides of the planet
There's no actually should or should not when it comes to bánh mì though, you can diversify it as much as you like, I have eaten versions that used Mayo or Maggie or even the combination of both and they are all delicious.
@@dragonneptune
As a German, this is very puzzling to me. Like, really? Maggie?
We basically put that stuff on everything when I was a kid, back in the 80s.
It's kinda ironic that these days, I have 3 different kinds of soy sauce in my fridge, while Maggie is apparently popular in Asia!
@@dragonneptune it's not amazing how European colonization has turned developing states across the globe into secondary markets for MNCs like Nestle
Hey Bri, in Australia banh mi are VERY popular and are always served with a drizzle of hoisin sauce as well as pate. My local does an amazing thing where they take the skin and make crackling and then blitz it down into crumbs that get sprinkled on top. its game changing!
Hey, in Vietnam we have many kinds of Banh Mi, the one serves with hoisin sauce will be even better if you put inside it any beef related-beef balls, roasted beef, etc.
@@thelearningraven6832 There was a local market near me that did BBQ pork balls, with fresh herbs, birdseye chili and a mix of soy-hoisin. Delicious!
Your bánh mì baguettes recipe is very good of what my family members like.
Beautiful
you do know what you are doing, i have just made my shopping list for my trip to supermarket to make this tomorrow.
oh my GOD that looks good
This belly sandwich is a great idea! In my country we make it in hot soup with milk and red pepper.
OMG. I wish I had that sandwich in my hands…right now! 😋. p.s. I finally got your favorite stainless steel bowl…I love it! Thanks Brian!
This channel needs to blow up, be in everyone's subscription box, the entire world needs to know about this channel
I need to try it out, even if its just the baguette as pork belly is very difficult to get by here and very expensive
Think he's starting to blow up now, he just hit 400k a couple weeks back
Recently discovered this channel and its absolutely great for someone like me who has never been taught. Just a wee idea for videos would be versatile ways to cook mince
As head cook/chef/kitchen manager at a family owned bakery/deli/sammich shop I gotta say...I'm gonna find a way to do this at scale. It HAS to happen. I've been wanting this for so long, and you just gave me a cornucopia of ideas. Thank you Broyan! You forgot pate too!
Reminds me of part of my special curated "Pen, Pasture nd Patch," combo: A braised 12 oz. pork belly, with a Teriyaki marinade, served next to a braised lamb shank. Top it off with fingerling potatoes gently pan roasted in EVVOO for the side.
I made the bread from this video. I had to add made a tablespoon or two more flour (I weighed everything else out) to get the dough to clear nicely enough that it was shapeable into a taught ball. I think it was the humidity we've been experiencing where I am. Just a small note. Baguettes were deep golden brown at 30 minutes on the back of a sheet tray. Really very tasty, I ate one straight away with butter.
Thanks again Brian
Brian this looks phenomenal! I also wanted to thank you very much for your recommendation of the Misen brand. I just ordered a BUNCH of their stuff…yeah I went cart crazy! Your promo code saved me a bunch of money…that I will now consider using to purchase the necessary ingredients for this beautiful sandwich this weekend 😊
Great video as always!!
Your videos makes it easy enough for us amateurs to be brave enough to try and cook what you show on your videos, which is the whole point of the video!! So, success!! 👍🏻🍻
Every dish I’ve tried, I have liked! Your baguette video was a hit with family and friends who now think I’m a good cook!! 😂😂
Thank YOU for making me look good!!
Keep up the great work, love your channel and your style!! 🙌🏻
I love your 2 a week! Please keep it up if you can.
This looks fantastic Brian. In Australia we have a lot of Vietnamese owned breadshops and they sell Banh mi.
They have liver pate spread on one side of the bread and mayo on the other and birdseye chillies 🌶 (They’re HOT) instead of Jalapeño. I would highly recommend trying with liver pate. Keep up your great work 💪🏼
And don’t forget the compulsory Maggi sauce man
@@Mike-vo8nk Defs the Maggi. It's that hidden secret ingredient.
Me - Sitting down for lunch with a salad and watch CZcams. Also me - 4 minutes into this video, packing up the salad and ordering this sandwich. The good kind with pate. Thanks for another good one Bri!
brian you are a very good guy you made a good banh mi in this video great job
my fav sando of all time
Brian, seriously good, well thought out. having been to Vietnam a few times, very close. A bit of pate wouldn't go astray for the funk.
A good homegrown version. great work
As good as it gets!! 🙌
As a Vietnamese, you are the first yt cook that nailed the banh mi.
Best Banh Mi tutorial on CZcams hands down.
Nice!
In Ha Noi I looked for this guy every day for these sandwiches. He would slice the pork from a spit and I had no idea what all he put on it, I just knew it was delicious! He was never in the same spot so I really had to find him each evening! I have not eaten one as good in the US. They are too sweet.
I appreciate the baguette recipe! Going to have to try that.
Here’s what I’ve found from my years of making these:
1-Thinner on the meat (not necessarily LESS meat)
2-If you don’t like pâté (which I think you should love and use here) use Mayo with a little hoisin mixed in which adds a little sweetness and umami. Alternatively I’ve seen people use oyster sauce as well. Like a 4:1 ratio of Mayo to hoisin.
3- Last thing. Just as the BLT is a tomato sammich with bacon, the banh mi is a veggie sammich with pork (or whatever else you choose as meat). Meaning it’s ALL about the veggies - so overstuff the hell out of your sammich with the pickles, cilantro, and cucumberos! And of course jalapenos as well, if you tolerate them.
You're like a way more chill version of that weissman guy, definitely an instant sub
Yum
Looks delicious watching here kuwait enjoy vloging
I feel like I was the only person who didn't pick up bread-making during the pandemic. But watching vids like this and hearing that intro crunch, I am definitely going to have to buy some supplies .. annddd... find some counter space lol. Pork belly banh mi *drool*.
You can do it Tim
Saaaame got into pan searing steaks in cast iron over the pandemic instead lol. Did not get into bread too much fuss for me. I maaay give pizza dough a try though
@@thestellarelite Yess I have yet to do any baking because I feel like a food scale would be way more accurate than volume and mine broke like 2 yrs ago lol. But that's going in my shopping cart. Pizza dough is on my to-do list.
A manh mi sandwich shop just opened by me. Couldn’t be more excited
БЛАГОДАРЮ за прекрасный рецепт!
ВЫ очень приятный человек!😂😂😂😂😂😂
Аппетитно выглядят 👍
Love the video as always. No pate?!? I can’t wait for that Philly roast pork with garlic broccoli rabe video. These buns would be perfect for it!
Very good recipe, including the correct style baguette. In Aus we also have liver pâté which takes it to the next level, not sure about the mint though.
Perfect example of 🇫🇷 & 🇻🇳 fusion cuisine ! Great sandwich!
Cheers from San Diego California
Cheers J
Banh Mi is one of my all-time favourite sandwiches. Right up there with the BLT and the Reuben. For bonus flavour points, put a few drops of Maggi seasoning on top of your mayo in the sandwich. I'm definitely gonna try that "sandwich juice" trick. I pretty much always have all the ingredients for that kicking around in my kitchen anyway.
Maggi seasoning doesn't really go with the pork belly banh mi he's eating. It's good in the cold cut version, though.
@@doodahgurlie actually its not maggi, it's the ingredients from inside the pork when they grilled the whole pig. but its a lil sweet so some people prefer fish sauce instead.
@@notngynsern I agree. Usually the pork belly ones use a different sauce, but I was addressing what the original commenter said about Maggi.