Pan-Fried Crispy Pork Belly Bánh Mì with Spicy Mayo

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

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 recipe, 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. 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 slab, skin removed
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp vegetable oil
• 1 cup carrots, julienned
• 1 cup daikon radish, julienned
• 1/2 cup rice vinegar
• 1/2 cup water
• 2 tbsp granulated sugar
• 1 tsp salt (for pickling)
• 1/4 cup mayonnaise
• 2 tbsp Sriracha sauce
• 1/2 cup fresh cucumber slices
• 1/2 cup fresh cilantro leaves
• 1 small jalapeño, thinly sliced
• 1 large, about 10 inches light Vietnamese-style baguette

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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.