Pan-Fried Pork Belly Bánh Mì with Spicy Mayo and Fresh Herbs

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Savor slices of pan-fried pork belly with crispy edges layered with spicy mayonnaise, pickled vegetables, and fresh cilantro on a light Vietnamese baguette. This vietnamese-inspired vietnamese ready in about 30 minutes pairs 1/4-inch thick pork belly slices, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 700 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.

★ 4.4 (13 ratings) Prep: 15 min Cook: 15 min Serves 2 Vietnamese cuisine 700 cal/serving
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Ingredients

Instructions

  1. Step 1: Season 1 lb pork belly slices evenly with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add pork belly slices and cook for 4-5 minutes per side until edges are crispy and pork is cooked through. Remove and drain on paper towels.
  3. Step 3: Mix 1/4 cup mayonnaise with 1 tbsp Sriracha sauce in a small bowl to make spicy mayo.
  4. Step 4: Prepare pickled vegetables by combining 1/2 cup white vinegar, 2 tbsp sugar, and 1 tsp salt in a bowl until dissolved. Add 1 cup julienned daikon radish and 1 medium julienned carrot. Let sit for 30 minutes.
  5. Step 5: Slice 2 Vietnamese baguettes lengthwise, keeping one side hinged. Spread spicy mayo evenly inside each baguette.
  6. Step 6: Layer pan-fried pork belly slices, 1/2 cup cilantro leaves, 1/2 sliced cucumber, 1/4 cup pickled vegetable mixture, and thinly sliced jalapeno inside each baguette. Serve warm.

Frequently asked questions

How long does Pan-Fried Pork Belly Bánh Mì with Spicy Mayo and Fresh Herbs 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 Pork Belly Bánh Mì with Spicy Mayo and Fresh Herbs?

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 Fresh Herbs?

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 Fresh Herbs 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 Spicy Mayo and Fresh Herbs?

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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