Pan-Seared Pork Belly Banh Mi Sandwiches

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

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.

Tender pan-seared pork belly slices stacked in crusty baguettes with pickled vegetables and fresh herbs to replicate a classic Vietnamese street food sandwich. This Vietnamese-inspired street-food recipe, ready in about 45 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 520 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: 30 min Cook: 15 min Serves 4 Vietnamese cuisine 520 cal/serving

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Ingredients

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

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Instructions

Step 1: Combine 1/4 cup rice vinegar, 2 tbsp sugar, and 1/2 tsp salt in a bowl. Add 1 medium julienned carrot and 1/2 cup julienned daikon radish. Toss to coat and let pickle at least 20 minutes.
Step 2: Season 1 lb pork belly slices with 1 tsp salt and 1/2 tsp black pepper evenly on both sides.
Step 3: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add pork belly slices and cook 5-6 minutes per side until golden brown and crispy on edges.
Step 4: In a small bowl, mix 1/4 cup mayonnaise with 1 tbsp Sriracha sauce for a spicy spread.
Step 5: Slice 4 small baguette rolls lengthwise but not all the way through. Spread Sriracha mayo evenly inside each roll.
Step 6: Layer cooked pork belly slices, pickled carrot-daikon mixture (drained), thinly sliced 1 small cucumber, and 1/2 cup fresh cilantro leaves inside each baguette. Serve immediately.