Slow-Roasted Five-Spice Pork Bánh Mì Sandwich

By AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

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 recipe, 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs pork loin
• 2 tsp Chinese five-spice powder
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp vegetable oil
• 4 small rolls French-style baguette
• 1 medium, julienned carrot
• 1/2 medium, julienned daikon radish
• 1/2 cup rice vinegar
• 2 tbsp granulated sugar
• 1/2 cup water
• 1 small, thinly sliced cucumber
• 1/4 cup fresh cilantro leaves
• 1/4 cup mayonnaise
• 1 tbsp sriracha sauce

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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.