Smoked Pork Belly Burnt Ends Banh Mì

Bahn mi’s are a Vietnamese staple sandwich and they’ve grown popular all over the world. They are with a deliciously crusty bread roll and stuffed with bbq pork, chicken, pickled vegetables, mayo and fresh herbs.

But I wanted to make this bahn mi epic! So I decided to smoke some pork belly and created juicy caramelized burnt ends and use them in my bahn mi.

This flavors packed sandwich will have your taste buds singing and your tummy demanding more. This smoked pork belly bahn mi recipe might seem involved but the results is 1000% worth it!. 

Pork Belly Bahn Mi

You’ll love this pork belly burnt ends Bahn mi recipe because it’s delicious and easy to impress at a cookout! After you smoke your pork belly, you can use the leftover burnt ends for a quick weeknight meal or lunch.

Pork belly is one of the yummiest parts of pork, and the burnt ends are even better! Juicy, caramelized pieces of meat candy nestled in crispy French baguettes with all the toppings you love.

What You’ll Need to Cook Smoked Pork Belly Bahn MI

  • 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
what-you-need-for-pork-belly-burnt-ends-sandwich

How to Make Smoked Pork Belly Bahn MI

Step 1: Making 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 solids are completely dissolved.

Bring to a boil and remove from heat. Pour liquid into a jar with vegetables until they are completely submerged in liquid, cover jar, and let cool to room temperature.

Place in 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 is into 1 inch cubes and place in a large Ziploc bag, pour in marinade, seal bag, and toss to evenly coat pork. Place in refrigerator and marinate for 4 hours up to 24.

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marinade-for-pork-belly
marinating-pork-belly

Step 3: Heating up the Smoker

Fire up the smoker or grill to 225°F, adding chunks of smoking wood chunks when at the temperature.

When the wood is ignited and producing smoke, 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, in a small saucepan set over medium heat, whisk together sugar, honey, fish sauce, and water.

Bring to a boil, reduce heat to low, and let simmer until slightly thickened about 5 minutes. Remove from heat.

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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 in the smoker for 45 minutes.

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

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recipe-for-pork-belly-burnt-ends-sandwich

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 mis are ready to serve and eat!

yummy-smoked-pork-belly-banh-mi

How to Make the Pickled Veggies

  1. Slice daikon and carrots, then place them into a glass jar.
  2. In a small saucepan over medium-high heat, combine water, vinegar, sugar, and salt. 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 that they are entirely submerged in the liquid.
  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.
ingrediants-for-pickled-vegetables

What Temperature to Smoke Smoked Pork Belly At

For this recipe, the pork belly will be smoked at 225°F.

What Internal Temperature You Need to Reach 

For this recipe, the internal temperature of the pork belly will need to reach 165°F.

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How Long to Smoke Smoked Pork Belly 

For this recipe, the pork belly will be smoked for 45 minutes. 

How to Store Leftover Smoked Pork Belly Bahn MI

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 and they can be stored for up to two weeks.

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

pork-belly-burnt-ends-sandwich-recipe

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. 

You can even blend wood chips—it’s really up to you. 

smokin-banh-mi

What to Serve With Smoked Pork Belly Bahn MI

Traditionally you can have smoked pork belly bahn mi with a Vietnamese iced coffee, or a sweet mountain tea. 

Serve with a side of potato chips or if you serving these for a game day or cookout, I would recommend making on slider buns. That way you can serve a few different sides, some of our favorites include; smoky onion bombs, pork belly strips and salmon burnt ends.

Want More Pork Recipes?

Cowboy Pork Chops

Pork Crown Roast

Pulled Pork Cakes

Pulled Pork Flatbread

Pork Loin on a Pit Boss

Pit Boss Pork Butt Recipe

Traeger Smoked Pork Butt

Smoked Pork Belly Burnt Ends Banh Mì Recipe

Charlie
This bahn mi sandwich is stuffed with pork belly burnt ends and homemade pickled vegetables. It will be one of the best sandwiches you ever try.
5 from 2 votes
Prep Time 4 hours
Cook Time 2 hours
Total Time 6 hours
Course Appetizer, Breakfast, Dinner, lunch, main, Main Course, Side Dish, Snack
Cuisine American, Barbecue, bbq, dinner, grill, lunch
Servings 4 servings
Calories 436 kcal

Equipment

  • 1 Smoker

Ingredients
  

For the Pickled Daikon and Carrots

  • 2 whole medium carrots peeled and cut into matchsticks
  • 1 whole medium daikon radish peeled and cut into matchsticks
  • 1 1/2 cups water
  • 3/4 cup rice vinegar
  • 1/3 cup sugar
  • 4 teaspoons kosher salt

For the Pork Belly

  • 1/3 cup Vietnamese fish sauce
  • 3 tablespoon sugar
  • 2 tablespoons water
  • 2 tablespoons freshly minced garlic about 6 medium cloves
  • 2 teaspoons freshly ground black pepper
  • 2 lb skinless pork belly cut into 2-inch cubes
  • 1-2 chunks of light smoking wood such as apple or cherry

For the Glaze

  • 1/3 cup sugar
  • 1/4 cup honey
  • 2 tablespoons fish sauce
  • 2 tablespoons water

For the Sandwiches

  • 4 whole Vietnamese-style baguettes or 2 French baguettes cut into 10-inch portions
  • 1/2 cup mayonnaise
  • 1/2 whole seedless cucumber cut into 1/8-inch slices
  • 2 whole medium jalapeños sliced
  • 1/3 cup roughly chopped fresh cilantro

Instructions
 

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

To make the pork belly:

  • In a small bowl, whisk together fish sauce, sugar, water, garlic and black pepper.
  • Place pork belly in a large Ziploc bag, pour in marinade, seal bag, and toss to evenly coat pork.
  • Place in refrigerator and marinate for 4 hours up to 24.
  • Fire up smoker or grill to 225°F, adding chunks of smoking wood chunks when at temperature.
  • When the wood is ignited and producing smoke, place pork belly pieces in the smoker or grill, cover, and smoke for 3 hours.

To make the glaze:

  • While the pork is smoking, in a small saucepan set over medium heat, whisk together sugar, honey, fish sauce, and water.
  • Bring to a boil, reduce heat to low, and let simmer until slightly thickened, about 5 minutes.
  • Remove from heat.
  • Transfer pork belly pieces to an medium square pan or foil tray, pour in glaze, and toss to coat.
  • Cover pan with foil and place in smoker for 45 minutes. Remove foil cover from pan and continue to smoke for 15 minutes more.
  • Remove pork from smoker.

To make the sandwiches:

  • Speak mayonnaise on each half of baguettes.
  • Line bottom halves of baguettes with cucumber slices and top with pork belly burnt ends followed by jalapeño slices, cilantro, and pickled daikons and carrots to taste.
  • Serve sandwiches immediately.
Keyword smoked pork belly

Smoke On!

Charlie

Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).

I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.

You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!

You can read more about me on our About Us page.

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2 thoughts on “Smoked Pork Belly Burnt Ends Banh Mì”

  1. 5 stars
    This smoked bahn mi so so bloody delicious! I have always ate them at Vietnamese restaurants but never thought about making them myself until I saw this!

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