Banh Mi Sandwich Recipe | Ontario Pork

Ontario Pork Blog

8 June 2020

Banh Mi Sandwich

Pork Belly Recipe

Banh Mi Sandwich

Annie Chu

Annie Chu is the creator of Chu on This, a culinary travel publication focused on food culture and the places and people behind them. When she's not cooking or eating, Annie develops advocacy training in her role as a Professional Development Lawyer for a not-for-profit organization.

Classically, the bánh mì sandwich contains five important elements: a Vietnamese baguette (slightly softer than a French one), a pork-based filling, a slaw of pickled carrots and daikon, fresh vegetables (cucumber is almost always there), a mix of fresh herbs (cilantro and mint), and a creamy/spicy condiment (chili sauce and mayonnaise).

Although you can easily adapt the sandwich combination above to suit a variety of proteins, pork has always been an excellent pairing because of its ability to add a touch of richness to the sandwich. If you’re eating the dish cold, pork-based cold cuts paired with thin slices of pâté (definitely a French relic!) are a great way to go. However, hot versions of the sandwich are equally amazing, and pork belly is an excellent choice. A pairing of caramelized, umami-rich chunks of roasted pork belly in contrast with bright acidic pickles and a creamy mayonnaise? This is a sandwich of perfect bites, in every bite.

Yield: Serves 2
Preparation Time: 30 Minutes
Cooking Time: 1 Hour



For the pork:

  • 1 pound Ontario pork belly, sliced
  • 1 clove of garlic, sliced
  • 2 Tbsp (30 ml) dark soy sauce
  • 2 Tbsp (30 ml) brown sugar
  • 2 bird’s eye chilies, sliced
  • 2 Tbsp (30 ml) fish sauce
  • 2 Tbsp (30 ml) neutral cooking oil

For the carrot-daikon slaw:

  • Thinly-sliced carrot, about 1 cup (250 ml)
  • Thinly-sliced daikon radish, about 1 cup (250 ml)
  • 1 cup (250 ml) rice vinegar
  • 1/2 cup (125 ml) water
  • 1/2 (125 ml) cup sugar
  • 1 tsp (5 ml) salt

For the sandwich:

  • 2 personal-sized Vietnamese baguettes
  • 1/2 a cucumber, sliced lengthwise
  • 1 bunch cilantro, chopped
  • 1 bunch mint (Vietnamese mint is great if you can find it), chopped
  • 1 jalapeño pepper, sliced in rounds
  • 4 Tbsp (60 ml) mayonnaise
  • 2 Tbsp (30 ml) chili sauce (Sriracha or similar)

Cooking Instructions:

  1. In a glass container, mix all the ingredients listed under “for the pork” above (other than the pork). Add the pork and let chill and marinate overnight, or at least 2 hours (in a pinch).
  2. In a small saucepan, mix all the ingredients listed under “for the carrot-daikon slaw” above other than the vegetables, and bring to gentle boil. Stir until sugar dissolves. Place your carrot and daikon into a glass container. Let liquid cool and pour over the vegetables. Chill overnight, or for at least 1 hour.
  3. When you’re ready to cook the pork, preheat oven to 400 degrees F.
  4. Remove pork from refrigerator and pat off excess liquid with a paper towel, focusing on the skin. If leaving skin on (optional), use a small knife to make small cuts all over the skin to help with texture and easy slicing.
  5. Roast pork for 45 minutes at 400 degrees F, skin-side up. Add a little water to the dish to prevent burning.
  6. Reduce heat to 350 degrees F. Slice pork in smaller pieces, toss gently, and place back in the oven to continue roasting for another 15 minutes, or until tender. Optional: if you are keeping the skin on, you can also broil the pork at 500 degrees F for another few minutes at the end.
  7. Lightly toast your baguettes. Slice length-wise, keeping just enough to prevent bread from separately fully.
  8. Spread mayonnaise and Sriracha on both halves.
  9. Toss herbs with pork, jalapeño peppers, and a tiny bit of salt, sugar and pepper to taste. 
  10. Fill sandwich with cucumber at the bottom, herb and pork mixture in the middle, and top with the carrot-daikon slaw. Enjoy!

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