Pork Belly Bahn Mi Sandwiches

Two Pork Belly Banh Mi Sandwiches filled with tender glazed pork belly, fresh cucumber slices, pickled carrots, green onions, and cilantro. The sandwiches are served on crispy baguette rolls with sauce drizzled on top, creating a vibrant and flavorful presentation.

This pork belly banh mi takes the classic Vietnamese sandwich to the next level with crispy, caramelized pork belly, tangy pickled vegetables, and a creamy Sriracha mayo. The combination of savory, sweet, and spicy flavors makes every bite packed with texture and bold taste. Don’t let the pickled veggies intimidate you—they’re incredibly easy to make and add the perfect balance to the rich pork. Whether you’re making these for a weeknight dinner, weekend lunch, or game day meal, this sandwich is a guaranteed crowd-pleaser.

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Serving Size: 4
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Ingredients

  • ½ pound pork belly
  • 1 yellow onion, diced
  • 1 tablespoon cooking oil
  • 1 cup beer
  • 2 tablespoons brown sugar
  • Sandwich buns or sliced bread
  • ½ cup mayonnaise
  • 2 teaspoons Sriracha
  • For the pickled vegetables:
    • 2 cups white vinegar
    • 1 cup water
    • 1 tablespoon kosher salt
    • 1 tablespoon sugar
    • Half a large cucumber, sliced thin
    • 3 large carrots, sliced into coins
    • 6 green onions, cut into thirds
    • 1 teaspoon coriander seed
    • 1 teaspoon mustard seed
    • 1 teaspoon whole black peppercorns
    • ½ teaspoon red pepper flakes

Instructions

  1. Make the pickling brine by heating the white vinegar, water, kosher salt and sugar in a small saucepan until the sugar and salt has dissolved. Let cool to room temperature.
  2. Place the sliced vegetables in a large glass or non-reactive bowl. Pour the pickling brine on top and add the coriander seed, mustard seed, whole black peppercorns and red pepper flakes. Let sit for at least 2 hours in the refrigerator or overnight.
  3. Slice half inch strips of pork belly, then slice half inches again to create small strips.
  4. In a large skillet, heat the cooking oil over medium high heat. Sweat the onions for two minutes, then add the pork belly. Cook the pork belly for 10 minutes, flipping the pieces to ensure the fat is rendering and a crust develops on both sides.
  5. Pour in the beer and brown sugar and turn the heat down to simmer. Cover and let cook for 45 minutes, stirring occasionally.
  6. In a small bowl, stir the mayonnaise together with the Sriracha to make your spicy mayo. Slather that on the sandwich bread and top with pieces of cucumber, carrots, green onions and pork belly. Serve with beer and more Sriracha.

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