Slow-Roasted Pork Belly Bánh Mì with Pickled Vegetables

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

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 recipe, ready in about 220 minutes, pairs 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs, skin on pork belly
• 1 tbsp salt
• 1 tsp black pepper
• 1 tsp five-spice powder
• 1 cup julienned carrots
• 1 cup julienned daikon radish
• 1/2 cup white vinegar
• 1/2 cup water
• 2 tbsp sugar
• 1 tsp salt (for pickling)
• 1/2 cucumber thinly sliced cucumber
• 1/4 cup fresh cilantro leaves
• 1/4 cup mayonnaise
• 2 loaves light Vietnamese-style baguette

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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.