Pan-Fried Pork Belly Bánh Mì with Cilantro and Pickled Daikon

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A rich pork belly sandwich with pan-fried crispy edges, balanced by bright pickled daikon, fresh herbs, and creamy mayonnaise on a light Vietnamese baguette. This vietnamese-inspired vietnamese ready in about 50 minutes pairs fish sauce, black pepper, vegetable oil 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.

★ 4.6 (10 ratings) Prep: 35 min Cook: 15 min Serves 2 Vietnamese cuisine 650 cal/serving
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Ingredients

Instructions

  1. Step 1: Season 12 oz sliced pork belly with 1 tbsp fish sauce and 1/2 tsp black pepper. Let marinate for 15 minutes at room temperature.
  2. Step 2: In a bowl, combine 1/2 cup white vinegar, 1/2 cup water, 2 tbsp sugar, and 1 tsp kosher salt. Stir until sugar dissolves, then add 1 cup julienned daikon radish. Let sit at room temperature for 30 minutes to pickle.
  3. Step 3: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add pork belly slices in a single layer and pan-fry for 4-5 minutes per side until edges are golden and crisp. Remove from heat and drain excess fat on paper towels.
  4. Step 4: Preheat oven to 375°F. Slice 2 French baguettes lengthwise without cutting through, and toast in the oven for 5 minutes until lightly crispy.
  5. Step 5: Spread 3 tbsp mayonnaise on each baguette inside. Layer with pan-fried pork belly, pickled daikon, 1/2 sliced cucumber, and 1/4 cup fresh cilantro leaves.
  6. Step 6: Close sandwiches and serve warm to enjoy the contrast of rich pork and bright pickled vegetables.

Frequently asked questions

How long does Pan-Fried Pork Belly Bánh Mì with Cilantro and Pickled Daikon take to make?

Total time is about 50 minutes (35 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 Pork Belly Bánh Mì with Cilantro and Pickled Daikon?

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 fish sauce from drying out.

Can I substitute ingredients in Pan-Fried Pork Belly Bánh Mì with Cilantro and Pickled Daikon?

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 Pork Belly Bánh Mì with Cilantro and Pickled Daikon 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 Pork Belly Bánh Mì with Cilantro and Pickled Daikon?

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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