Pork Belly Banh Mi

Pork Belly Banh Mi

Category Pork Lunch Smoke
Servings 4
Prep Time 30 minutes
Cook Time 7 Hours

Skip the takeout menu and fire up the smoker instead. Try out this Pork Belly Banh Mi recipe on the Pit Boss, and home might just become your new favorite restaurant.

Pit Boss Kitchen


  • 2 Carrots, sliced
  • 1 tbsp Cilantro, minced
  • 1 tbsp Honey
  • 2 Kirby Cucumbers, sliced thin
  • 1 Lime, zest & juice
  • 2 tbsp Pickling Spice
  • 1 tbsp Ponzu
  • 2 lbs Pork Belly
  • 1 cup Rice Wine Vinegar
  • 2 Tbsp Salt
  • 4 Sandwich Buns
  • 1 Small Daikon Radish, sliced thin
  • 2 tbsp Soy Sauce
  • 1/2 cup Sriracha Hot Sauce
  • 4 cloves Star Anise
  • 1/2 Cup Sugar
  • 1 Cup Water

Special Tools

  • Small Mixing Bowl
  • Whisk


  1. 30 minutes before you plan to put the belly on the smoker, season liberally with the Pit Boss Smoked Salt & Pepper Rub.
  1. Fire up your Pit Boss Platinum Series Brunswick on SMOKE mode and let it run with lid open for 10 minutes then preheat to 240°F. If using a gas or charcoal grill, set it up for low, indirect heat.
  1. Place the belly on the smoker with a tin pan underneath the meat to catch the drippings. Smoke for 7 hours or until you reach an internal temp of 195°F. Remove the pork and let rest for 30 minutes.
  1. Make the homemade pickles Place pickling spice and star anise in a small sauce pan and toast. Once fragrant add vinegar and bring to a boil, cook for 3 minutes. Add the water, sugar, and salt and return to a boil, cook for 5 minutes. Strain the liquid and immediately pour over the vegetables, making sure the vegetables are submerged. Set in the fridge once cool.
  1. Make the Sriracha Lime Sauce Combine the sriracha, lime, soy sauce, honey, cilantro and ponzu in a mixing bowl and whisk until combined.
  1. Assemble the sandwiches, placing sliced pork belly and homemade pickles on a roll before topping it with the sriracha lime sauce.