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Pork Belly Banh Mi

Pork Belly Banh Mi is a recipe that takes many of the best things in life and packs them into a single, mind-blowingly delicious sandwich. My mouth waters just thinking about it.

Overhead shot showing 1 1/2 banh mi sandwiches with crispy pork belly.

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It starts with a crusty, soft-in-the-middle roll. Then you pile on savory-sweet, crispy hoisin glazed pork belly, crunchy and tart pickled daikon and carrots, slices of spicy jalapeno pepper, fresh herbs like cilantro and mint, and a swipe of creamy-spicy sriracha mayo. Dee-freaking-licious.

The Ultimate Pork Belly Banh Mi Recipe

When it comes to the banh mi sandwich, there’s a lot of room for creativity and interpretation. Check out the menu of any Vietnamese sandwich shop and you’ll see a wide variety of banh mi fillings from traditional roast pork or lemongrass chicken to roast beef, tofu, tuna salad, fried shrimp, and more.

Crispy pork belly is one of the world’s most delicious meats, so it seems like an obvious choice of filling for the world’s most delicious sandwich. I made Air Fryer Pork Belly with a sticky, sweet-savory hoisin glaze.

Why you’ll love this pork belly banh mi recipe

The pork belly banh mi is one of my favorite things to eat ever. And while it’s been in my life for years, it still amazes me how many people haven’t tried a banh mi sandwich before.

The flavor combo of salty meat, in this case, crispy pork belly, fresh herbs, pickled vegetables, spicy peppers, and creamy mayo—inside of a perfectly crusty French roll—well, it’s heavenly.

Overhead shot of the ingredients needed to make pork belly banh mi.

Ingredients you need

For the complete list of ingredients with quantities and detailed prep and cooking instructions, please see the recipe card that appears at the end of this post.

This delicious Vietnamese sandwich has lots of layers of flavors and texture. Here’s what you need:

  • Sriracha mayonnaise—You can buy sriracha mayo, or just stir together equal parts mayonnaise and sriracha. You could substitute chili sauce, chili paste, or another hot sauce for the sriracha if you like. You can also add a splash of fish sauce or soy sauce to the mix for added flavor.
  • Rolls—Vietnamese baguette is crusty on the outside, but not as chewy as most traditional French-style baguettes. If the outer crust is too chewy, the sandwich is hard to eat. Look for French-style rolls that are crusty, but still soft enough. The rolls I used here are from the bakery at Safeway.
  • Jalapeno pepper—Slices of fresh, spicy jalapeno peppers give the sandwich heat and crunch.
  • Pork belly—I used Air Fryer Pork Belly with hoisin glaze, but any cooked pork belly will work. Ideally, use pork belly that is nice and crisp on the outside and juicy and tender inside. You could use smoked pork belly or Char Siu or any kind of roast pork shoulder for the pork filling.
  • Cilantro—fresh cilantro leaves are crucial to a good banh mi in my opinion, but you can also include other herbs (or substitute other herbs if you don’t like cilantro. I often add mint or basil in addition to cilantro.
  • Pickled daikon and pickled carrot—As important as all the other elements—fresh herbs, sliced chile peppers, and crusty bread—pickled daikon is one of the things that gives a banh mi sandwich its distinctive layering of flavors and textures. I make homemade Pickled Daikon and Carrots, which are quick and easy to make.

How to make it

For the complete list of ingredients with quantities and detailed prep and cooking instructions, please see the recipe card that appears at the end of this post.

Making a banh mi sandwich is obviously pretty similar to making any sandwich. You start with bread and layer in ingredients. That’s it! Here’s the step-by-step:

  1. Slice the pork belly and jalapeno peppers.
  2. Split the rolls and lightly toast them.
  3. Stir together the mayo and sriracha (unless you are using premade sriracha mayo) and spread it on the toasted buns—as much or as little as you like! I like a lot!
  4. Add a layer of pork belly and then top that with a few jalapeno slices, some of the pickled carrots and daikon radish, and the herbs.

That’s it! Enjoy having your mind blown by the world’s most delicious sandwich!

How to serve pork belly banh mi

You really don’t need anything alongside a pork belly banh mi. It’s a perfect meal in and of itself. But if you are so inclined, try adding a Japanese Cucumber Salad, Cucumber Kimchi, or Spicy Cucumber Salad. Or, hear me out, just add a Dirty Martini and call it a day!

If you’re looking for other Vietnamese dishes to try, these Vietnamese Salad Rolls are vegan and totally delicious.

Yield: Makes 4 sandwiches

Pork Belly Banh Mi

Overhead shot of pork belly banh mi sandwiches

This delicious Vietnamese sandwich is packed with flavor from crispy pork belly, pickled daikon radishes and carrots, sliced chile peppers, fresh herbs and sriracha mayo.

Prep Time 10 minutes
Total Time 10 minutes

Ingredients

  • ¼ cup mayonnaise
  • ¼ cup sriracha
  • 4 crusty French rolls (or substitute baguette, sourdough rolls, or any sandwich rolls you like), lightly toasted
  • 1 pound hoisin glazed pork belly, sliced thin
  • 2 jalapeno peppers
  • 1 bunch cilantro, large stems trimmed off
  • 1 jar pickled daikon and carrots (store-bought or homemade)
  • 1 bunch fresh mint leaves, optional

Instructions

  1. Stir together the mayo and sriracha (unless you are using premade sriracha mayo) and spread it on the toasted buns—as much or as little as you like! I like a lot!
  2. Add a layer of pork belly and then top that with a few jalapeno slices, some of the pickled daikon and carrots, and the herbs.
  3. Serve immediately.

Notes

1. You can substitute store-bought sriracha mayo for the mayo
and sriracha here.

2. If you can’t find the perfect rolls, don’t let that stop you! You can use Mexican Bollillos, hoagie rolls, sourdough rolls, or even burger buns if you have to.



 



Nutrition Information

Yield

4

Serving Size

1

Amount Per Serving Calories 483Total Fat 18gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 14gCholesterol 15mgSodium 2509mgCarbohydrates 72gFiber 7gSugar 37gProtein 9g

Nutrient values are estimates only. Variations may occur due to product availability and manner of food preparation. Nutrition may vary based on methods of preparation, origin, freshness of ingredients, and other factors.

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By on May 18th, 2022

About Robin Donovan


Hi, I’m Robin! I am a full-time food blogger, recipe developer, and cookbook author. I spend my days cooking, writing about, and photographing food.

I’m the author of more than 40 cookbooks, including Ramen for Beginners, 5 Ingredient Cooking for Two, Sushi at Home, The Baking Cookbook for Teens, and the bestselling Campfire Cuisine.

My food writing has also been featured in major print and online pubications including Cooking Light, Fitness, San Jose Mercury News, San Francisco Chronicle, and other popular publications.

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7 thoughts on “Pork Belly Banh Mi”

  1. This was a great recipe for banh mi! I laid out the ingredients at a luncheon so that people could add what they liked to the sandwiches. It was a big hit!

    Reply
  2. I made this banh mi with your air fryer pork belly recipe and it was a hit! Glad I made extra because it still tastes good for lunch the next day

    Reply
  3. YUM! I love a good Banh Mi, but never think to make it at home. The fat from the pork belly paired with the pickled veggies here is just the perfect combination. Love it

    Reply

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