Pan-Seared Pork Belly Bánh Mì with Spicy Mayo and Pickled Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Pan-seared pork belly slices with crispy edges layered in a soft baguette, complemented by a spicy mayo and tangy pickled carrot and daikon. 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 620 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.

★ 4.2 (9 ratings) Prep: 20 min Cook: 10 min Serves 2 Vietnamese cuisine 620 cal/serving
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Ingredients

Instructions

  1. Step 1: Season 12 oz pork belly slices with 1 tsp salt and 1/2 tsp black pepper evenly. 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 fat is rendered. Remove and drain on paper towels.
  2. Step 2: In a small saucepan, combine 1/2 cup rice vinegar, 2 tbsp granulated sugar, and 1/2 cup water. Bring to a boil, stirring until sugar dissolves. Pour hot vinegar mixture over 1 julienned carrot and 1/2 julienned daikon radish in a bowl. Let cool to room temperature and refrigerate for 20 minutes.
  3. Step 3: Mix 1/4 cup mayonnaise with 1 tbsp sriracha sauce until smooth.
  4. Step 4: Slice 2 small French baguettes lengthwise and spread spicy mayo inside.
  5. Step 5: Fill each sandwich with crispy pork belly slices, pickled carrot and daikon, thinly sliced 1 small cucumber, and 1/4 cup fresh cilantro leaves. Serve immediately.

Frequently asked questions

How long does Pan-Seared Pork Belly Bánh Mì with Spicy Mayo and Pickled Vegetables take to make?

Total time is about 30 minutes (20 min prep + 10 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-Seared Pork Belly Bánh Mì with Spicy Mayo and Pickled Vegetables?

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-Seared Pork Belly Bánh Mì with Spicy Mayo and Pickled Vegetables?

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-Seared Pork Belly Bánh Mì with Spicy Mayo and Pickled Vegetables 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-Seared Pork Belly Bánh Mì with Spicy Mayo and Pickled Vegetables?

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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