In International, Recipes

BBQ Fusion Banh Mi Sandwiches

Recipe created by Rusty Johnson of Rusty's BBQ Facebook: Rusty's BBQ Instagram/Twitter: rustys_bbq


  • 1 slab Skinless Johnston’s Pork Belly
  • Johnston’s Pork Chop & Rib Rub
  • ½ lb cha lau (Chinese bologna) sliced thinly (can be purchased in the deli of a Chinese food store)
  • 6 7” Sections fresh soft baguette lightly toasted on the outside
  • fresh cilantro

Cider Pickled Vegetables

  • 1 cup apple cider vinegar
  • ½ cup sugar
  • ½ tbsp (or less if you don’t like spicy) red chili flakes
  • Equal Parts julienned daikon radish, carrot, and red cabbage (approx 2 carrots or 1/4 head red cabbage)

Jalapeno Lime Aioli

  • 2 whole jalapenos seeded and minced
  • 1 cup mayonnaise
  • zest and juice of 1 lime
  • 2 large garlic cloves minced
  • salt and pepper to taste


  • Place pork belly in smoker at 250ºF for 2-4 hours or until meat becomes fork tender.
  • Slice into 1” thick slices and to the length of the bun.
  • Place pork belly slices, piled high, on one side of toasted baguette.
  • Lay cha lau slices on other side of baguette.
  • Place pickled vegetables on cha lau, apply jalapeno aioli to pork belly, and add cilantro to taste. Serve and Enjoy!

Cider Pickled Vegetables

  • Boil vinegar, sugar and chili flakes until sugar is dissolved.
  • Cool down and then add julienned vegetables.
  • Let sit in fridge for at least 2 hours to overnight.

Jalapeno Lime Aioli

  • Mix all ingredients.
  • Let sit in fridge for at least an hour to a couple days.

Leave a Comment

Recipe Rating