Flavorful Summer Banh Mi Pork Belly Sandwich
A light yet satisfying Vietnamese sandwich featuring juicy pork belly, tangy quick pickled vegetables, and fresh herbs on a lightly toasted baguette, perfect for summer lunches.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 2 sandwiches 1x
- Category: Main Course
- Cuisine: Vietnamese
Ingredients
- 1 lb (450 g) pork belly, skin removed and sliced into ½-inch thick pieces
- 3 tablespoons soy sauce
- 2 tablespoons fish sauce
- 1 tablespoon honey
- 2 cloves garlic, minced
- 1 teaspoon freshly ground black pepper
- 1 tablespoon vegetable oil (for grilling)
- 1 cup julienned carrots
- 1 cup julienned daikon radish (or jicama as substitute)
- ½ cup white vinegar
- ¼ cup sugar
- ¾ cup warm water
- 1 teaspoon salt
- 2 fresh baguettes or Vietnamese-style bánh mì rolls (about 8 inches each)
- ½ cup fresh cilantro leaves
- ½ cup fresh Thai basil leaves (or regular basil)
- 1 small cucumber, thinly sliced
- Jalapeño slices, to taste (optional)
- Mayonnaise (about 4 tablespoons)
- Sriracha or favorite chili sauce (optional)
Instructions
- Prepare the pickled vegetables: In a bowl or jar, combine white vinegar, sugar, warm water, and salt. Stir until sugar dissolves completely. Add julienned carrots and daikon radish, stir to coat. Cover and refrigerate for at least 30 minutes.
- Marinate the pork belly: In a medium bowl, mix soy sauce, fish sauce, honey, minced garlic, and black pepper. Add pork belly slices and toss to coat thoroughly. Cover and refrigerate for 30 minutes.
- Preheat grill pan or cast-iron skillet over medium-high heat. Brush lightly with vegetable oil.
- Cook pork belly slices on the hot grill pan in a single layer for 4-5 minutes per side until caramelized and cooked through with crispy edges. Use tongs to flip carefully.
- Toast the baguettes: Slice lengthwise without cutting all the way through. Lightly toast in a dry pan or under broiler for 1-2 minutes until crisp but soft inside.
- Assemble sandwiches: Spread mayonnaise evenly on baguette interiors. Layer cooked pork belly, pickled carrots and daikon, cucumber slices, cilantro, basil, and jalapeño slices if desired. Drizzle with Sriracha or chili sauce for extra heat.
- Serve immediately while pork is warm and bread is crisp.
Notes
Do not over-marinade pork belly to avoid saltiness or mushiness. Use high heat to render fat and crisp edges. Drain pickled veggies well before assembling to prevent sogginess. Toast bread lightly for crunch and to avoid sogginess. Fresh herbs brighten the sandwich and add authenticity. For gluten-free, substitute soy sauce with tamari and use gluten-free bread. For low-carb, use lettuce wraps or keto bread. Pork belly slices should be about ½-inch thick for best texture.
Nutrition
- Serving Size: 1 sandwich
- Calories: 575
- Fat: 37.5
- Carbohydrates: 42.5
- Fiber: 4
- Protein: 27.5
Keywords: Banh Mi, pork belly sandwich, Vietnamese sandwich, summer lunch, quick pickled vegetables, fresh herbs, easy sandwich recipe