Slow-Roasted Five-Spice Pork Bánh Mì Sandwich

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A tender slow-roasted pork loin infused with Chinese five-spice seasoning, served in a light Vietnamese baguette with pickled vegetables and fresh herbs. This vietnamese-inspired vietnamese ready in about 100 minutes pairs pork loin, Chinese five-spice powder, salt 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.

★ 4.2 (10 ratings) Prep: 25 min Cook: 75 min Serves 4 Vietnamese cuisine 520 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 300°F. Rub 1.5 lbs pork loin with 2 tsp Chinese five-spice powder, 1 tsp salt, and 1/2 tsp black pepper evenly. Heat 2 tbsp vegetable oil in a skillet over medium-high heat and sear the pork on all sides until golden brown, about 3 minutes per side.
  2. Step 2: Transfer pork to a roasting pan and roast in the oven for 1 hour 15 minutes or until internal temperature reaches 145°F. Remove and let rest for 10 minutes before slicing thinly.
  3. Step 3: Meanwhile, prepare pickled vegetables by combining 1/2 cup rice vinegar, 2 tbsp granulated sugar, and 1/2 cup water in a saucepan over medium heat; bring to a boil 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, then refrigerate for at least 20 minutes.
  4. Step 4: Mix 1/4 cup mayonnaise with 1 tbsp sriracha sauce in a small bowl until smooth.
  5. Step 5: Slice 4 small French-style baguettes lengthwise without cutting all the way through. Spread the spicy mayo mixture evenly inside each baguette.
  6. Step 6: Layer each sandwich with slices of roasted pork, pickled carrot and daikon, thin slices of 1 small cucumber, and 1/4 cup fresh cilantro leaves. Serve immediately.

Frequently asked questions

How long does Slow-Roasted Five-Spice Pork Bánh Mì Sandwich take to make?

Total time is about 100 minutes (25 min prep + 75 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 Slow-Roasted Five-Spice Pork Bánh Mì Sandwich?

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 pork loin from drying out.

Can I substitute ingredients in Slow-Roasted Five-Spice Pork Bánh Mì Sandwich?

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 Slow-Roasted Five-Spice Pork Bánh Mì Sandwich for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Slow-Roasted Five-Spice Pork Bánh Mì Sandwich?

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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