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Pork Belly
Banh Mi Sandwich

By Chef Andrew Hunter


2 Tbsp Mayonnaise

1 Tbsp Hoisin sauce

2 Tbsp Brown sugar

1 tsp 5-spice

2 Lypid™ Plant-Based Smoked Pork Belly Slices

2 Tbsp Oil (olive, vegetable or olive-canola blend)

½ Cup Carrots, shredded

½ Cup Cucumbers, thinly sliced

½ Cup Jalapeños, thinly sliced

½ Cup Seasoned rice vinegar

½ Cup Fresh mint, leaves only

2 ea. Fresh cilantro sprigs

Drizzle Soy sauce

1 - 6” hoagie or Italian roll


1. (Optional) Mix together brown sugar and 5-spice, and sprinkle both sides of pork belly slabs.

2. For cooking the slices: Place on a hot griddle set between 450 °F to 500 °F and drizzle with oil. Brown the slices for 1 minute, turn over and brown for another 1 minute. Cook slices to deep golden color taking care not to burn the brown sugar – 5-spice seasoning.

3. Brown the lardons for 1 minute, turnover and brown for another minute. Cook lardons to a deep golden color.

4. Mix together mayo and hoisin.

5. Toss together vegetables with vinegar and let sit overnight. Drain.

6. Toast sandwich roll and spread inside with hoisin mayo.

7. Add marinated vegetables to roll, tuck both slabs into vegetables, garnish with mint and cilantro, and drizzle with soy sauce.

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