Bánh Mì Sliders with Crackling Pork Belly

All the punchy, sweet-sour, herby magic of a classic bánh mì—scaled down into party-perfect sliders topped with shatteringly crisp pork belly crackling.

Ingredients

• 2 lb / 900g pork belly (skin-on, in one slab)
• 8 slider buns (soft rolls)
• 1 medium carrot, cut into thin matchsticks
• 1 small daikon radish (or 4–5 radishes), cut into thin matchsticks
• 1/2 small cucumber, thinly sliced into ribbons or half-moons
• 1/2 cup (120ml) rice vinegar
• 3 tbsp white sugar
• 1 1/2 tsp kosher salt (plus more to season)
• 2 tbsp neutral oil (canola/vegetable), plus extra as needed
• 4 cloves garlic, finely minced (divided)
• 1–2 fresh chilies, thinly sliced (optional)
• 1/2 cup mayonnaise
• 1–2 tsp sriracha or chili sauce (optional)
• 2 tbsp soy sauce
• 1 tbsp fish sauce (optional but very bánh mì)
• 2 tbsp honey (or brown sugar)
• 1 tbsp lime juice (or more rice vinegar)
• 1/2 tsp ground black pepper
• 2 scallions, finely sliced
• 1 packed cup fresh cilantro leaves

Method

• 1

  Step 1: Dry the pork skin (key to crackling)

  Pat pork belly dry thoroughly with paper towels. Using a sharp knife or skewer, prick the skin all over (lots of small holes; avoid going deep into the meat). Place pork belly uncovered on a plate in the fridge for 30 minutes while you prep everything else (this air-dries the skin so it blisters better).

• 2

  Step 2: Quick-pickle the vegetables

  In a bowl, mix rice vinegar, sugar, and 1 tsp salt until mostly dissolved. Add carrot and daikon/radish. Toss well and press down so everything is submerged (add 1–2 tbsp water if needed). Set aside 30 minutes, tossing once. Drain before serving.

• 3

  Step 3: Make the bánh mì mayo

  Mix mayonnaise with 1–2 tsp sriracha (if using) and 1 clove minced garlic. Season with a pinch of salt and pepper. Refrigerate until needed.

• 4

  Step 4: Make the sticky glaze

  In a small saucepan, combine soy sauce, fish sauce (if using), honey, lime juice, 2 cloves minced garlic, and black pepper. Simmer on medium-low until slightly syrupy, 3–5 minutes (it should coat a spoon but still be brushable). Set aside.

• 5

  Step 5: Roast the pork belly (tender meat)

  Heat oven to **325°F / 160°C**. Rub the meat side (not the skin) with 1 tbsp oil, 1/2 tsp salt, and a good grind of pepper. Place pork belly on a rack over a tray (or on scrunched foil rings) so heat can circulate. Roast for **60–75 minutes**, until the meat is very tender when pierced.

• 6

  Step 6: Crisp the crackling (the blistering finish)

  Increase oven to **475°F / 245°C**. Pat the skin again—any moisture will soften crackle. Lightly rub the skin with a touch of oil, then sprinkle **generously** with salt (about 1/2 tsp, focusing on even coverage). Roast **15–25 minutes**, rotating tray once, until skin is deeply blistered and crisp.

• 7

  Step 7: Rest, then glaze

  Rest pork belly **10 minutes** (this keeps juices in and crackling intact). Brush the meat side (not the skin) with the sticky glaze. Slice into slider-sized pieces (aim for a bit of crackling on each). For cleaner cuts, use a serrated knife and saw gently through the crackling.

• 8

  Step 8: Toast buns and assemble

  Split buns and toast lightly until just golden. Spread bánh mì mayo on both sides. Add cucumber, a small mound of drained pickles, then pork belly. Finish with cilantro, scallions, and chili slices. Serve immediately while the crackling is loud and crisp.

Tips

• **Ultra-crispy crackling tip:** The drier the skin, the better. Pat thoroughly before the high-heat blast, and don’t glaze the skin—keep it dry.
• **No rack?** Sit pork belly on thick rings of scrunched foil so rendered fat can drip away and heat can circulate.
• **Make-ahead:** Pickles and mayo can be made **2–3 days ahead** (keep refrigerated). Roast pork ahead, then re-crisp at **475°F / 245°C for 10–15 minutes** just before serving.
• **Serving ideas:** Great with extra pickles on the side, or turn into a platter with buns, herbs, and pork sliced for DIY assembly (best for parties).

Nutrition (per serving, estimate)