Slow-Roasted Pork Belly Bánh Mì with Spicy Mayo and Pickled Daikon

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A rich Vietnamese sandwich balancing savory pork belly roasted until crispy with tangy pickled daikon and a spicy mayonnaise on a light crust baguette. This vietnamese-inspired vietnamese ready in about 200 minutes pairs pork belly slab, skin on, tablespoon sea salt, teaspoon black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 600 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: 180 min Serves 4 Vietnamese cuisine 600 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 300°F (150°C). Score the skin of 1.5 lbs pork belly with a sharp knife in a crosshatch pattern; rub 1 tablespoon sea salt and 1 teaspoon black pepper evenly over the pork belly.
  2. Step 2: Place the pork belly on a rack over a roasting pan, skin side up, and roast for 2.5 to 3 hours until the skin is crisp and crackling, and the meat is tender.
  3. Step 3: While the pork roasts, prepare pickled daikon by combining 1/2 cup rice vinegar, 1/4 cup granulated sugar, and 1/2 cup water in a bowl until sugar dissolves; add 1 cup julienned daikon radish and refrigerate for at least 30 minutes.
  4. Step 4: Mix 3 tablespoons mayonnaise with 1 tablespoon Sriracha sauce to create a spicy mayo.
  5. Step 5: Remove pork belly from oven and let rest for 10 minutes before slicing into 1/4-inch thick pieces.
  6. Step 6: Slice 1 French baguette lengthwise and spread spicy mayo evenly on both sides.
  7. Step 7: Assemble sandwiches by layering sliced pork belly, drained pickled daikon, 1/2 cup thinly sliced cucumber, and 1/4 cup fresh cilantro leaves inside the baguette.
  8. Step 8: Close sandwich, cut into 4 portions, and serve warm for the best contrast of textures.

Frequently asked questions

How long does Slow-Roasted Pork Belly Bánh Mì with Spicy Mayo and Pickled Daikon take to make?

Total time is about 200 minutes (20 min prep + 180 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 Spicy Mayo and Pickled Daikon?

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 belly slab, skin on from drying out.

Can I substitute ingredients in Slow-Roasted Pork Belly Bánh Mì with Spicy Mayo and Pickled Daikon?

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 Spicy Mayo and Pickled Daikon 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 Spicy Mayo and Pickled Daikon?

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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