Pan-Fried Pork Belly Bánh Mì with Spicy Mayo and Cilantro

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A rich and flavorful Vietnamese sandwich combining crispy pan-fried pork belly, spicy mayonnaise, and fresh herbs inside a crusty baguette. This vietnamese-inspired vietnamese ready in about 27 minutes pairs pork belly slices (1/4 inch thick), salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 4, 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.

★ 4.1 (14 ratings) Prep: 15 min Cook: 12 min Serves 4 Vietnamese cuisine 550 cal/serving
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Ingredients

Instructions

  1. Step 1: Season 1 lb pork belly slices with 1 tsp salt and 1/2 tsp black pepper evenly on both sides.
  2. Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add the pork belly slices and fry for 4-5 minutes per side until the edges are crispy and pork is cooked through. Remove and drain on paper towels.
  3. Step 3: In a small bowl, mix 1/4 cup mayonnaise with 1 tbsp Sriracha sauce until smooth to make spicy mayo.
  4. Step 4: Lightly toast the 1 medium French baguette (about 10 inches) until the crust is golden and the inside warm.
  5. Step 5: Slice the baguette lengthwise, leaving a hinge, and spread the spicy mayo evenly inside.
  6. Step 6: Layer the pan-fried pork belly slices, 1/2 cup pickled carrots, 1/2 cup pickled daikon radish, 1/2 cup cucumber slices, 1/4 cup fresh cilantro leaves, and thin slices of 1 small jalapeño on the bread.
  7. Step 7: Close the sandwich gently, cut into portions, and serve immediately to enjoy the contrast of crispy pork belly and fresh pickled vegetables.

Frequently asked questions

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

Total time is about 27 minutes (15 min prep + 12 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 Spicy Mayo 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 salt from drying out.

Can I substitute ingredients in Pan-Fried Pork Belly Bánh Mì with Spicy Mayo 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 Pan-Fried Pork Belly Bánh Mì with Spicy Mayo and Cilantro for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Spicy Mayo 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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