Pork Belly Banh Mi

Cook Time

420 Mins

Cooking Method






Prep Time

30 Mins




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

To Taste, Smoky Salt & Cracked Pepper Rub

2 tbsp Soy Sauce

1/2 cup Sriracha Hot Sauce

4 cloves Star Anise

1/2 cup Sugar

1 cup Water

Cooking Instructions

Get ready to whip up one of the best sandwiches you’ll ever eat! Courtesy of former Master Chef winner Shaun O’Neale, these Vietnamese-inspired BBQ Pork Belly Banh Mi Sandwiches are filled with luscious smoked and braised pork belly, crunchy fresh vegetables, homemade pickles and a zippy sriracha lime sauce, all nestled in a hearty ciabatta roll. The pork belly gets the Boss treatment and is smoked on the grill for a little kick of wood-fired flavor before being drizzled in a sweet and tangy Asian sauce. The whole family will love the combination of flavors and textures!

Wood Pellet Recommendation

In order to bring out the contrast between sweet and spicy in this Asian-inspired recipe, we recommend using our Apple Blend Hardwood Pellets.

Note: This recipe uses Pit Boss Grills Smoky Salt and Cracked Pepper Rub Seasoning.

  1. 30 minutes before you plan to put the belly on the smoker season liberally with the Pit Boss Smoky Salt and Cracked Pepper rub.
  2. 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.
  3. 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 degrees. Remove the pork and let rest for 30 minutes.
  4. 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.
  5. Make the Sriracha Lime Sauce: Combine the sriracha, lime, soy sauce, honey, cilantro and ponzu in a mixing bowl and whisk until combined.
  6. Assemble the sandwiches, placing sliced pork belly and homemade pickles on a roll before topping it with the sriracha lime sauce.

Special Tools

  • Small Mixing Bowl
  • Whisk

Bigger. Hotter. Heavier. Tip

Score the pork belly fat in a cross-hatch pattern prior to seasoning, to allow more smoke to flavor the pork.

Diet Info

  • Flexible Dieting

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