Crisped Pork Belly Bánh Mì with Spicy Pickled Vegetables and Cilantro

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

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 recipe, 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.

Ingredients

• 1 lb pork belly, skin on
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp vegetable oil
• 1 cup daikon radish, julienned
• 1 cup carrots, julienned
• 1/2 cup white vinegar
• 1/2 cup water
• 2 tbsp granulated sugar
• 1 tsp salt
• 1/2 tsp red chili flakes
• 1/2 cup cucumber, thinly sliced
• 1/4 cup fresh cilantro leaves
• 2 tbsp mayonnaise
• 1 medium (about 10 inches) French baguette

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

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.