Crispy Vietnamese Pork Belly Bites with Quick-Pickled Veggies & Sriracha Mayo

These crispy pork belly bites combine the bold flavors of Vietnamese banh mi with the crunch of perfect appetizer finger food. Tangy quick-pickled veggies cut through the richness of golden pork belly, while spicy sriracha mayo ties everything together. Ready in just 35 minutes, this fusion dish is guaranteed to disappear fast at parties!

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 lb pork belly (skin removed), cut into 1-inch cubes
• 1/2 cup rice vinegar
• 2 tbsp sugar
• 1/2 cup shredded carrots
• 1/2 cup shredded daikon radish
• 1/4 cup mayonnaise
• 1 tbsp sriracha
• 1 tsp lime juice
• 1/4 cup cornstarch
• 2 tbsp vegetable oil
• 1/4 cup fresh cilantro leaves
• 1/4 tsp black pepper

Instructions

1. Make quick-pickled veggies: Combine rice vinegar and sugar in a bowl, stirring until dissolved.
2. Add shredded carrots and daikon to vinegar mixture, pressing vegetables to submerge. Set aside.
3. Pat pork belly cubes dry with paper towels, then toss with cornstarch and black pepper.
4. Heat oil in a skillet over medium-high. Cook pork belly 6-8 minutes per side until golden and crispy.
5. While pork cooks, mix mayonnaise, sriracha, and lime juice to create spicy mayo sauce.
6. Drain pickled veggies, reserving 1 tbsp pickling liquid.
7. Toss cooked pork belly in reserved pickling liquid for extra tang.
8. Arrange pork bites on serving plate, top with pickled veggies and cilantro.
9. Drizzle with sriracha mayo or serve on the side for dipping.
10. Serve immediately while pork is warm and crispy.

Chef's Note

For maximum crispiness, refrigerate pork belly cubes uncovered for 10 minutes after coating with cornstarch to help dry the surface.

Make-Ahead Tips

Pickled veggies can be made 3 days ahead. Cook pork belly just before serving.

Substitutions

Daikon can be replaced with jicama, or use pre-shredded coleslaw mix to save time.