Pan-Seared Pork Belly Bánh Mì with Pickled Carrots and Daikon

By AislePrompt Editorial · Published 2026-05-14 · Updated 2026-05-14

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.

Rich pan-seared pork belly layered in a crispy baguette with tangy pickled carrots, daikon, and fresh herbs for a classic Vietnamese sandwich. This Vietnamese-inspired sandwich and wrap recipe, ready in about 95 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 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: 80 min Cook: 15 min Serves 4 Vietnamese cuisine 650 cal/serving

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Ingredients

1 lb, 1/2-inch thick pork belly slices
1 tsp salt
1/2 tsp black pepper
2 tbsp vegetable oil
4 baguette rolls
1 cup julienned carrots
1 cup julienned daikon radish
1/2 cup white vinegar
1/4 cup sugar
1/2 cup warm water
1/4 cup mayonnaise
1/2 cup fresh cilantro leaves
1/2 cup fresh cucumber slices
1/4 cup (optional) jalapeño slices

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Instructions

Step 1: Combine 1 cup julienned carrots, 1 cup julienned daikon radish, 1/2 cup white vinegar, 1/4 cup sugar, and 1/2 cup warm water in a bowl. Stir until sugar dissolves, then refrigerate for at least 1 hour to pickle.
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 heavy skillet over medium-high heat. Add pork belly slices and sear for 4-5 minutes per side until golden brown and crisp on edges.
Step 4: Slice 4 baguette rolls lengthwise without cutting through, then lightly toast until warm and crisp.
Step 5: Spread 1/4 cup mayonnaise inside each baguette. Layer with seared pork belly slices, 1/2 cup fresh cucumber slices, pickled carrots and daikon (about 1/4 cup per sandwich), 1/2 cup fresh cilantro leaves, and jalapeño slices if using.
Step 6: Press sandwiches gently to combine and serve immediately.