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Smoked Pork Belly Bánh Mì

This smoked pork belly bánh mì builds flavor the Machete Boys way. Smoke first, then balance it with bright pickles, creamy heat and fresh crunch. Sliceable pork belly layered into crisp Vietnamese baguettes with quick pickled daikon and carrots and a spicy Dragon Fire Mayo.
Course Main Course
Cuisine American BBQ, Vietnamese
Keyword banh mi, competition bbq, smoked pork belly banh mi
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings 4 Sandwiches

Equipment

  • Pellet smoker
  • Instant-read thermometer

Ingredients

Pork Belly

  • 1 full slab pork belly, split in half
  • All-purpose BBQ rub (I use Real Man Meat Homestyle)
  • Hardwood pellets or wood of choice (maple, cherry, oak blend recommended)

Quick Pickled Carrots and Daikon

  • 2 carrots peeled and julienned
  • 1 daikon radish peeled and julienned
  • 1 cup water
  • ½ cup rice wine vinegar
  • ¼ cup granulated sugar
  • 1 tablespoon kosher salt

Dragon Fire Mayo

  • ½ cup Kewpie mayonnaise
  • 3 tbsp Sriracha to taste
  • 1 tsp fish sauce
  • 1 tbsp crunchy chili oil

For Assembly

  • 4 mini Vietnamese baguettes
  • 1 English cucumber thinly sliced (optional)
  • 2 jalapeños or Fresno chiles thinly sliced(optional)
  • Fresh cilantro optional

Instructions

Smoke the Pork Belly

  • Preheat smoker to 200°F (use Super Smoke if available).
  • Season pork belly generously on all sides with all-purpose rub.
  • Smoke at 200°F for 2 hours to build smoke flavor.
  • Increase temperature to 250–275°F and continue cooking until tender but still sliceable.
  • Pork should have slight resistance when probed. You do not want pulled pork texture.
  • Rest before slicing into thin, even slices.

Make the Pickles

  • In a saucepan, combine water, rice wine vinegar, sugar and salt.
  • Heat until sugar and salt fully dissolve.
  • Pour hot liquid over julienned carrots and daikon.
  • Cool, then refrigerate until ready to use (at least 30 minutes, longer is better).

Make the Dragon Fire Mayo

  • Combine mayonnaise, Sriracha, fish sauce and chili oil in a bowl.
  • Mix until smooth and fully incorporated.
  • Adjust heat level to taste.
  • Refrigerate until ready to assemble.

Assemble the Sandwich

  • Slice baguette lengthwise without cutting completely through.
  • Spread a generous layer of Dragon Fire Mayo on one side.
  • Layer in sliced smoked pork belly.
  • Add pickled carrots and daikon.
  • Top with cucumber, cilantro and jalapeño or Fresno.
  • Press lightly, slice and serve.

Video

Notes

  • Cook pork belly until sliceable, not shreddable. Structure matters.
  • Quality bread is critical. Seek out authentic Vietnamese baguettes if possible.
  • Pickles improve after a few hours in the refrigerator.
  • Balance is the goal: smoke, acid, heat, crunch, richness.