Slow-Roasted Pork Belly Bánh Mì with Pickled Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A rich and tender slow-roasted pork belly sandwich accented by tangy pickled carrots and daikon, fresh herbs, and a light crusty baguette. This vietnamese-inspired vietnamese ready in about 220 minutes pairs skin on pork belly, 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.

★ 4.6 (10 ratings) Prep: 20 min Cook: 200 min Serves 4 Vietnamese cuisine 650 cal/serving
Plan a meal with the AI →

Ingredients

Instructions

  1. Step 1: Preheat oven to 300°F (150°C). Score the skin of 2 lbs pork belly in a crosshatch pattern. Rub 1 tbsp salt, 1 tsp black pepper, and 1 tsp five-spice powder evenly over the meat side and skin.
  2. Step 2: Place pork belly on a wire rack over a baking tray and roast for 3 hours until the meat is tender and the skin is crisping. Increase oven temperature to 450°F (230°C) for last 20 minutes to crackle the skin. Let rest for 15 minutes, then slice into thin pieces.
  3. Step 3: Prepare pickled vegetables by mixing 1/2 cup white vinegar, 1/2 cup water, 2 tbsp sugar, and 1 tsp salt in a bowl until dissolved. Add 1 cup each julienned carrots and daikon radish. Let pickle for 30 minutes at room temperature.
  4. Step 4: Slice baguettes lengthwise and spread 2 tbsp mayonnaise inside each.
  5. Step 5: Assemble sandwiches by layering sliced pork belly, pickled vegetables, 1/2 sliced cucumber, and 1/4 cup fresh cilantro leaves inside each baguette. Serve immediately.

Frequently asked questions

How long does Slow-Roasted Pork Belly Bánh Mì with Pickled Vegetables take to make?

Total time is about 220 minutes (20 min prep + 200 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 Pork Belly Bánh Mì with 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 skin on pork belly from drying out.

Can I substitute ingredients in Slow-Roasted Pork Belly Bánh Mì with 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 Slow-Roasted Pork Belly Bánh Mì with Pickled Vegetables 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 Pork Belly Bánh Mì with 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.

What others are saying

Related recipes