Pan-Fried Crispy Pork Belly Bánh Mì with Spicy Mayo

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A flavorful Vietnamese sandwich featuring pan-fried pork belly with crispy edges, fresh herbs, pickled vegetables, and a spicy mayo on a light baguette. This vietnamese-inspired vietnamese ready in about 30 minutes pairs pork belly slab, skin removed, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 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.

★ 4.5 (8 ratings) Prep: 15 min Cook: 15 min Serves 2 Vietnamese cuisine 650 cal/serving
Plan a meal with the AI →

Ingredients

Instructions

  1. Step 1: Slice 1 lb pork belly into 1/2-inch thick pieces, season with 1 tsp salt and 1/2 tsp black pepper evenly.
  2. Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add pork belly slices and pan-fry for 4-5 minutes per side until edges are golden brown and crispy, and pork is cooked through.
  3. Step 3: For pickled vegetables, place 1 cup julienned carrots and 1 cup julienned daikon radish in a bowl. Heat 1/2 cup rice vinegar, 1/2 cup water, 2 tbsp granulated sugar, and 1 tsp salt in a saucepan until sugar dissolves. Pour over vegetables, cool to room temperature, then refrigerate for at least 1 hour.
  4. Step 4: Mix 1/4 cup mayonnaise with 2 tbsp Sriracha sauce until smooth to create spicy mayo.
  5. Step 5: Slice the baguette lengthwise and toast lightly until crisp and warm.
  6. Step 6: Spread spicy mayo evenly on both sides of the baguette. Layer pan-fried pork belly slices, 1/2 cup fresh cucumber slices, 1/2 cup drained pickled vegetables, 1 small thinly sliced jalapeño, and 1/2 cup fresh cilantro leaves.
  7. Step 7: Close the sandwich, press gently, slice, and serve immediately for a rich and spicy flavor experience.

Frequently asked questions

How long does Pan-Fried Crispy Pork Belly Bánh Mì with Spicy Mayo take to make?

Total time is about 30 minutes (15 min prep + 15 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 Pan-Fried Crispy Pork Belly Bánh Mì with Spicy Mayo?

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 slab, skin removed from drying out.

Can I substitute ingredients in Pan-Fried Crispy Pork Belly Bánh Mì with Spicy Mayo?

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 Pan-Fried Crispy Pork Belly Bánh Mì with Spicy Mayo 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 Pan-Fried Crispy Pork Belly Bánh Mì with Spicy Mayo?

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.

What others are saying

Related recipes