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

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

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 recipe, ready in about 200 minutes, pairs pork belly slab, skin on, sea salt, 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. 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 belly slab, skin on
• 1 tablespoon sea salt
• 1 teaspoon black pepper
• 1 tablespoon vegetable oil
• 1 cup daikon radish, julienned
• 1/2 cup rice vinegar
• 1/4 cup granulated sugar
• 1/2 cup water
• 3 tablespoons mayonnaise
• 1 tablespoon Sriracha sauce
• 1/2 cup cucumber, thinly sliced
• 1/4 cup fresh cilantro leaves
• 1 loaf French baguette (light crust)

The roasting pan we’d use for this → Best Roasting Pans for 2026: Racks, Handles & Sizes for the Holiday Bird

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.