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

By AislePrompt Editorial · ·

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 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 recipe, 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 35 min Cook: 15 min Serves 2 Vietnamese cuisine 650 cal/serving
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Ingredients

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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.

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