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

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 and flavorful Vietnamese sandwich combining crispy pan-fried pork belly, spicy mayonnaise, and fresh herbs inside a crusty baguette. This Vietnamese recipe, 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 12 min Serves 4 Vietnamese cuisine 550 cal/serving
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Ingredients

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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.

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