Crisped Pork Belly Bánh Mì with Spicy Pickled Vegetables and Cilantro

By · Reviewed by AislePrompt Editorial · ·

A savory Vietnamese sandwich with crispy pork belly, spicy pickled carrots and daikon, fresh cucumber, and cilantro on a light baguette with creamy mayonnaise. This vietnamese ready in about 65 minutes pairs pork belly, skin on, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 720 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 50 min Serves 2 Vietnamese cuisine 720 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. Score the skin of 1 lb pork belly in a crosshatch pattern. Rub with 1 tsp salt and 1/2 tsp black pepper. Place on a rack over a baking sheet.
  2. Step 2: Roast pork belly for 30 minutes at 400°F until skin is blistered and crispy. Reduce heat to 350°F and continue roasting for another 20 minutes until meat is tender. Let rest 10 minutes, then slice thinly.
  3. Step 3: For spicy pickled vegetables, combine 1 cup julienned daikon radish and 1 cup julienned carrots in a jar. Heat 1/2 cup white vinegar, 1/2 cup water, 2 tbsp granulated sugar, 1 tsp salt, and 1/2 tsp red chili flakes in a saucepan until sugar dissolves. Pour hot liquid over vegetables and refrigerate for at least 20 minutes.
  4. Step 4: Cut 1 medium French baguette lengthwise without slicing all the way through. Spread 2 tbsp mayonnaise evenly on both sides.
  5. Step 5: Assemble the bánh mì by layering sliced crispy pork belly, 1/2 cup thinly sliced cucumber, a generous portion of spicy pickled daikon and carrot, and 1/4 cup fresh cilantro leaves inside the baguette. Serve immediately.

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Frequently asked questions

How long does Crisped Pork Belly Bánh Mì with Spicy Pickled Vegetables and Cilantro take to make?

Total time is about 65 minutes (15 min prep + 50 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Crisped Pork Belly Bánh Mì with Spicy Pickled Vegetables and Cilantro?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pork belly, skin on from drying out.

Can I substitute ingredients in Crisped Pork Belly Bánh Mì with Spicy Pickled Vegetables and Cilantro?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Crisped Pork Belly Bánh Mì with Spicy Pickled Vegetables and Cilantro for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Crisped Pork Belly Bánh Mì with Spicy Pickled Vegetables and Cilantro?

Vietnamese vietnamese like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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