Smoked Pork Belly Burnt Ends Banh Mì

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Take the beloved Vietnamese banh mi to the next level with smoky, caramelized pork belly burnt ends! While traditional banh mi features grilled meats and fresh herbs tucked into crispy baguettes, this version transforms pork belly into irresistible “meat candy” through low-and-slow smoking and caramelization.

It’s perfect for weekend cookouts or when you want to impress guests. Served on crusty French bread with pickled vegetables, fresh herbs, and mayo, it makes for a hearty sandwich with great smoky flavor.

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Easy Pork Belly Bahn Mi

Traditional banh mi sandwiches are delicious, but smoked pork belly burnt ends take them up a notch. The pork belly is smoked until tender, then cut into cubes and caramelized with sauce until they’re sticky and flavorful.

This recipe is perfect for using up leftover burnt ends or planning a special weekend meal. Combined with the classic banh mi toppings – pickled vegetables, cilantro, and mayo – you get a sandwich that’s both familiar and new.

What You’ll Need

• Pork belly
• Vietnamese fish sauce
• Sugar
• Water
• Minced garlic
• Black pepper

For The Pickled Vegetables

• Carrots
• Daikon Radish
• Water
• Rice vinegar
• Sugar
• Kosher Salt

For the Glaze

• Sugar
• Honey
• Fish sauce
• Water

For the Sandwiches

• Baguettes or French Baguettes
• Mayonnaise
• Seedless Cucumber
• Medium Jalapeños
• Fresh Cilantro

How to Make Smoked Pork Belly Bahn MI

Step 1: Make the Pickled Daikon and Carrots

Place daikon and carrot slices into a large glass jar. In a small saucepan set over medium-high heat, whisk together water, vinegar, sugar, and salt until the sugar and salt are completely dissolved.

Bring to a boil and remove from the heat. Pour liquid into a jar with vegetables until completely submerged in liquid, cover jar, and let cool to room temperature. Place in the refrigerator and store until ready to use.

Step 2: Making the Pork Belly

In a small bowl, whisk together fish sauce, sugar, water, garlic, and black pepper. Cut the pork belly into 1-inch cubes and place in a large Ziploc bag. Pour in the marinade, seal the bag, and toss to coat the pork evenly. Place in the refrigerator and marinate for 4 hours up to 24.

Step 3: Heating the Smoker

Fire up the smoker or grill to 225°F. When the smoker is up to temperature, place pork belly pieces in the smoker or grill, cover, and smoke for 3 hours.

Step 4: Making the Glaze

While the pork is smoking, whisk together sugar, honey, fish sauce, and water in a small saucepan set over medium heat. Bring to a boil, reduce heat to low, and let simmer until slightly thickened, about 5 minutes. Remove from heat.

Step 5: Adding the Glaze to the Pork

Transfer pork belly pieces to a medium square pan or foil tray, pour on the glaze, and toss to coat. Cover the pan with foil and place it in the smoker for 45 minutes.

Remove the foil cover from the pan and continue to smoke for 15 minutes. Remove pork from the smoker.

Step 6: Making the Bahn MI

Spread mayonnaise on each half of the baguette. Line one half of the baguette with cucumber slices and top with pork belly burnt ends, followed by jalapeño slices, cilantro, and pickled daikons and carrots.

Step 7: Serve and Enjoy!

Your bahn mi is ready to serve and eat!

How to Make the Pickled Veggies

1. Slice daikon and carrots, then place them into a glass jar.
2. Combine water, vinegar, sugar, and salt in a small saucepan over medium-high heat. Whisk until the solids are fully dissolved. Bring the mixture to a boil, then remove it from the heat.
3. Carefully pour the hot liquid into the jar with the vegetables, ensuring they are entirely submerged.
4. Cover the jar and allow it to cool to room temperature.
5. Transfer the jar to the refrigerator and keep it stored until you’re ready to use the pickled vegetables.

What Temperature to Smoke Smoked Pork Belly At

For this recipe, the pork belly will be smoked at 225°F. The internal temperature of the pork belly must reach 165°F before it is ready. This will take around 45 minutes.

How to Store Leftovers

I would store the ingredients all separately. Do not assemble the sandwiches and store them; they’ll go soggy. You can store all the vegetables in airtight containers for up to two weeks.

The pork can be stored in an air-tight container and in the fridge for up to five days. 

My Favorite Wood Chips for Smoked Pork Belly

I like to use a light fruitwood, such as apple or cherry, for this recipe, but pork takes the flavor of most woods, so you can use any flavor you like, like hickory, mesquite, or cedar. 

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Want More Pork Recipes?

• Cowboy Pork Chops
• Pork Crown Roast
• Pulled Pork Cakes
• Pulled Pork Flatbread
• Pit Boss Pork Butt Recipe
• Traeger Smoked Pork Butt

Smoke On!

Charlie

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