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Crispy Pork Belly Bánh Mì Sandwiches

crispy pork belly bánh mì - featured image
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This easy homemade Vietnamese recipe features shatteringly crisp pork belly, tangy pickled veggies, and fresh herbs tucked into a crunchy baguette. Perfect for family gatherings or a memorable weeknight dinner.

Ingredients

Scale
  • 2 lbs pork belly, skin-on if possible
  • 2 tbsp brown sugar
  • 2 tbsp fish sauce
  • 1 tbsp soy sauce (low-sodium)
  • 1 tbsp rice vinegar
  • 3 cloves garlic, minced
  • 1/2 tsp black pepper
  • 1 tsp salt
  • 2 medium carrots, julienned
  • 1 medium daikon radish, julienned
  • 1/2 cup rice vinegar
  • 2 tbsp sugar
  • 1/2 tsp salt
  • 1/2 cup water
  • 4 small baguettes or 1 large baguette, split into sandwich portions
  • 1/4 cup mayonnaise (optional, add sriracha for spicy mayo)
  • 1/2 cucumber, thinly sliced
  • 1 bunch fresh cilantro, leaves picked
  • 1 jalapeño, thinly sliced (optional)
  • Pâté (optional)

Instructions

  1. Pat pork belly dry with paper towels. Score the skin in a crosshatch pattern, being careful not to cut all the way through.
  2. In a large bowl, mix brown sugar, fish sauce, soy sauce, rice vinegar, minced garlic, black pepper, and salt. Rub marinade all over pork belly, working it into the scored skin. Marinate for at least 30 minutes (overnight in the fridge is best).
  3. Preheat oven to 400°F. Place pork belly skin-side up on a wire rack set over a roasting pan. Roast for 45 minutes.
  4. Increase oven temperature to 450°F and roast for another 15-20 minutes, until skin is golden and crispy. Remove from oven and let rest for 10 minutes. Slice into 1/4-inch strips. If skin isn’t crisp, broil for 2-3 minutes, watching closely.
  5. While pork is roasting, combine rice vinegar, sugar, salt, and water in a small saucepan. Heat just to dissolve sugar and salt.
  6. Place julienned carrots and daikon in a bowl. Pour warm vinegar mixture over veggies. Let sit for at least 30 minutes.
  7. Slice cucumber, jalapeño, and baguette. Mix mayonnaise with sriracha if desired. Pick cilantro leaves off stems.
  8. Slice baguette open, leaving a hinge. Toast lightly for crunch. Spread mayonnaise (and pâté, if using) on both sides.
  9. Add sliced pork belly, a generous handful of pickled veggies, cucumber, jalapeño, and cilantro. Press gently to close and enjoy.

Notes

For gluten-free, use GF rolls or lettuce wraps. Marinate pork belly overnight for best flavor. Broil pork belly for extra crispiness if needed. Pickle veggies while pork marinates to save time. Add sriracha or extra jalapeño for more heat. Store pork and veggies separately for leftovers.

Nutrition

Keywords: banh mi, pork belly, Vietnamese sandwich, crispy pork, pickled vegetables, easy recipe, family dinner, street food, Asian cuisine

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