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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.
Prep Time 20 minutes
Cook Time 4 hours
Servings 4 Sandwiches

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 & 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.

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.