Pan-Fried Pork Belly Banh Mi Sandwich with Pickled Vegetables

By AislePrompt Editorial · Published 2026-05-27 · Updated 2026-05-27

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant Vietnamese sandwich featuring crispy pan-fried pork belly layered with tangy pickled carrots and daikon, fresh herbs, and spicy mayo on a crusty baguette. This Vietnamese-inspired pork recipe, ready in about 35 minutes, pairs 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 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.

Prep: 20 min Cook: 15 min Serves 2 Vietnamese cuisine 650 cal/serving

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Ingredients

8 oz, about 1/2-inch thick pork belly slices
1 tsp salt
1/2 tsp black pepper
1 tbsp vegetable oil
1 medium, julienned carrot
1/2 cup julienned daikon radish
1/4 cup rice vinegar
2 tbsp sugar
1/4 cup water
1 small, about 8 inches French baguette
2 tbsp mayonnaise
1 tsp Sriracha sauce
1/4 cup fresh cilantro leaves
1/4 cup, thinly sliced cucumber slices

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Instructions

Step 1: Combine 1/4 cup rice vinegar, 2 tbsp sugar, and 1/4 cup water in a bowl. Stir until sugar dissolves, then add 1 julienned medium carrot and 1/2 cup julienned daikon radish. Let pickle for at least 15 minutes.
Step 2: Season 8 oz pork belly slices with 1 tsp salt and 1/2 tsp black pepper. Heat 1 tbsp vegetable oil in a skillet over medium-high heat. Add pork belly and cook for 4-5 minutes per side until browned and edges are crispy.
Step 3: Mix 2 tbsp mayonnaise with 1 tsp Sriracha sauce to make spicy mayo.
Step 4: Slice 1 small French baguette lengthwise without cutting all the way through. Spread spicy mayo evenly on both sides of the bread.
Step 5: Layer the pan-fried pork belly, pickled carrots and daikon (drained), 1/4 cup thin cucumber slices, and 1/4 cup fresh cilantro leaves inside the baguette. Press gently and serve immediately.