Crispy Pork Belly Banh Mi​

  • Cooking Time: 2.5 to 3 hours
  • Serving: 4
  • Difficulty: Medium

Ingredients:

For the Pork Belly:

  • 2–2.5 lbs skin-on pork belly slab

  • 1 tbsp kosher salt (for dry brine)

  • 1 tsp baking powder (for skin crisping)

  • 1 tsp Chinese five-spice

  • 1 tsp black pepper

  • 1 tbsp soy sauce (for underside of belly)

  • Optional: splash of rice vinegar or lime on skin for crisping boost

Quick Pickled Veggies:

  • 1 cup julienned carrots

  • 1 cup julienned daikon radish (or substitute more carrot)

  • ½ cup rice vinegar

  • ½ cup water

  • 2 tbsp sugar

  • ½ tsp salt

For the Sandwiches:

  • 4 mini baguettes or crusty hoagie rolls
  • Fresh cilantro
  • Thinly sliced cucumber
  • Jalapeño slices (optional)
  • Spicy mayo: ½ cup mayo + 1 tbsp sriracha + splash of lime juice

Estimated Nutrition (Per Sandwich)

  • Calories: ~700 kcal
  • Protein: ~25g
  • Fat: ~48g
  • Saturated Fat: ~15g
  • Carbs: ~40g
  • Sugars: ~6g
  • Fiber : ~3g
  • Sodium: ~950mg 

Note: Pork belly is rich—portion accordingly. Nutrition varies with bread and toppings.

 Instructions:

1. Prep & Dry Brine Pork Belly:

  • Score pork belly skin (shallow criss-cross slashes).

  • Pat dry, then rub salt + baking powder on the skin side.

  • Rub five-spice, pepper, and soy sauce on the meat side.

  • Place on a rack, skin-side up, uncovered in fridge overnight.

2. Preheat Pellet Grill:

  • Set to 250°F using apple, oak, or cherry wood pellets.

3. Smoke the Pork Belly:

  • Place pork belly skin-side up on the grill.

  • Smoke at 250°F for 2 to 2.5 hours, or until internal temp hits ~190°F.

4. Crisp the Skin:

  • Increase grill temp to 425°F–450°F or finish under a broiler for 10–15 minutes, until skin is bubbly, blistered, and crisp.

  • Let rest 10 minutes, then slice into thick strips.

5. Pickle the Veggies (Do While Pork Cooks):

  • Mix vinegar, water, sugar, and salt in a bowl.

  • Add julienned veggies and let sit at least 30 minutes (or up to 3 days in fridge).

6. Build the Bánh Mì:

  • Toast the baguettes on the grill.

  • Spread spicy mayo, layer pork belly, pickled veggies, cucumber, jalapeño, and cilantro.

  • Slice and serve!

Pro Tips:

  • Dry skin = crispy skin. Don’t skip the overnight fridge time.

  • Press the sandwich slightly for that classic bánh mì squish.

  • Want fusion flair? Add a drizzle of hoisin or gochujang aioli.