Vang Vieng Grilled Pork Belly Sandwiches with Dill Slaw and Chili-Lime Mayo

Be the first to rate

(No Ratings Yet)

Loading...

Inspired by the riverside cafés of Vang Vieng, these hearty baguettes layer sweet-savory grilled pork belly with a bright slaw of Lao herbs and a smoky padaek-chili mayo. The result is a portable sandwich that captures the sweet, salty, herbaceous balance of central Lao cooking in every bite.

Nutrition Facts

Per serving (estimated)

• 680 kcalCalories
• 38 gFat
• 12 gSaturated Fat
• 52 gCarbs
• 3 gFiber
• 14 gSugar
• 28 gProtein
• 1180 mgSodium
• 560 mgPotassium
• 90 mgCalcium
• 4 mgIron
• 16 mgVitamin C
• 280 mcgVitamin A

Ingredients

For the pork belly

• 500 g (about 1.1 lb) pork belly slices, about 1 cm thick
• 3 tbsp fish sauce
• 2 tbsp palm sugar, grated
• 1 tbsp tamarind paste
• 1 tbsp soy sauce
• 3 garlic cloves, minced
• 1 tsp white pepper

For the dill slaw

• 1 cup fresh dill sprigs, roughly chopped
• 1/2 cup cilantro leaves
• 1/3 cup mint leaves
• 1 small cucumber, thinly sliced
• 1/2 small red onion, very thinly sliced
• 1 tbsp fish sauce
• 1 tbsp fresh lime juice
• 1 tsp sugar

For the padaek chili-lime mayo

• 1/3 cup mayonnaise
• 1 tbsp padaek (Lao fermented fish sauce)
• 1 tbsp fresh lime juice
• 1 tsp Lao toasted chili flakes (or regular chili flakes)
• 1 garlic clove, grated

For assembly

• 2 small crusty baguettes (about 30 cm each), split and lightly toasted
• 1/2 cup pickled carrots and daikon, drained
• 1 long red chili, thinly sliced (optional)

Directions

1. In a shallow bowl, whisk fish sauce, palm sugar, tamarind paste, soy sauce, garlic, and white pepper until the sugar dissolves. Add the pork belly slices, turn to coat well, and marinate at room temperature for 20 minutes (or up to 4 hours in the refrigerator).
2. Meanwhile, make the slaw: in a medium bowl, combine dill, cilantro, mint, cucumber, and red onion. In a small bowl, stir fish sauce, lime juice, and sugar until dissolved, then toss with the herbs and vegetables. Set aside.
3. Make the padaek mayo: in a small bowl, whisk mayonnaise, padaek, lime juice, chili flakes, and grated garlic until smooth and streaky with chili. Taste and adjust saltiness with a splash more padaek or lime if needed.
4. Heat a cast-iron grill pan or skillet over medium-high heat. Cook the pork belly in batches for 3-4 minutes per side, until deeply caramelized at the edges and cooked through. Transfer to a cutting board and let rest 2 minutes, then slice into 1 cm strips.
5. Toast the baguette halves cut-side down in a dry pan or on the grill for 1-2 minutes until just crisp. Spread the cut sides generously with the padaek chili-lime mayo.
6. Layer the pickled carrots and daikon on the bottom half of each baguette, top with the warm pork belly slices, then pile on a generous mound of dill slaw. Scatter the fresh chili slices over the top if using, close the sandwich, and press gently.
7. Slice each baguette into two or three pieces and serve immediately with extra lime wedges and a small bowl of chili flakes on the side.

Cook’s Notes

• If you cannot find padaek, substitute with 2 teaspoons of Thai fish sauce plus 1/2 teaspoon of miso for a similar funky depth.
• Score the fat cap of the pork belly lightly before marinating so the caramelization is more even and the slices stay flat on the grill.
• Dill is unusually central to Vang Vieng cooking thanks to French and Vietnamese influence; do not skip it, as it gives the slaw its signature cool, grassy note.
• For a lighter version, swap pork belly for thinly sliced pork loin and brush with a little extra marinade while grilling.
• Serve with cold Beerlao or strong iced coffee to match the classic Vang Vieng riverside experience.

You might also like

Asian

Lao-Style Steamed Fish Parcels with Fresh Herbs

Asian

Lao Grilled Sticky Rice Cakes on Skewers

Asian

Lao Sun-Dried Chili Paste with Pork

Asian

Lao Green Papaya Salad with Padaek and Smoked Catfish