Five‑Spice Pork Belly Bánh Mì
A fast, flavorful Vietnamese Five-Spice Pork Belly Banh Mi that feels special but works on a weeknight. Use pre-cooked or store-bought pork belly to keep it simple. Bright, crunchy, aromatic, and perfect for Pinterest.
Ingredients
- 1 lb cooked pork belly sliced into thin strips
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon honey
- 1 teaspoon Chinese five-spice powder
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1 tablespoon neutral oil
Pickles
- 1 cup shredded carrots
- 1 cup shredded daikon optional
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1/3 cup rice vinegar
To Assemble
- 2 Vietnamese baguettes or 4 mini baguettes
- 1/2 cup mayonnaise
- 1 teaspoon Maggi seasoning or soy sauce
- 1 small cucumber thinly sliced
- 1 jalapeño thinly sliced
- Fresh cilantro
Instructions
- Make the pickles: In a bowl, toss carrots and daikon with sugar and salt. Let sit 5 minutes until softened. Add rice vinegar and enough water to cover. Set aside.
- Prep the pork belly: In a bowl, mix soy sauce, fish sauce, honey, five-spice, garlic, and ginger. Toss sliced pork belly in the mixture.
- Sear: Heat oil in a pan over medium-high. Add pork belly and cook 3 to 5 minutes until edges caramelize and sauce thickens into a glaze.
- Toast the bread: Lightly toast baguettes until crisp on the outside.
- Make the spread: Mix mayonnaise with a splash of Maggi or soy sauce.
- Assemble: Spread mayo inside the baguette. Layer cucumber, pork belly, pickles, jalapeño, and cilantro.
- Serve: Enjoy immediately while warm and crisp.
Notes
Use pre-cooked pork belly from the grocery store to keep this weeknight-fast.
If using raw pork belly, roast or air-fry ahead of time for meal prep.
Add a squeeze of lime for brightness.
If using raw pork belly, roast or air-fry ahead of time for meal prep.
Add a squeeze of lime for brightness.