Flik Hospitality Eagles Banh Mi

Cool Recipe Alert: Smoked pork belly banh mi

Tara Fitzpatrick | Jan 18, 2018

This football season, the Philadelphia Eagles have had a lot of wins on the field—and at the training table, too. A popular item on the Eagles’ training table menu, this sandwich was developed by Flik Hospitality Group’s team of chefs and nutritionists at the training facility. With smoky pork belly, a spicy wasabi-ginger rub, sesame mayo and crunchy pickled veggies, this sandwich is clearly an MVP.

Smoked Pork Belly Banh Mi

YIELD: 8-10 servings


4-5 lb. pork belly
3 cups soy sauce
2 ½ cups orange juice
½ cup sesame oil
1 cup water
1 Tbsp. ground wasabi powder
1 tsp. Chinese five spice powder
1 tsp. ground coriander
1 Tbsp. ground ginger
1 cup mayonnaise
2 Tbsp. Sriracha
1 tsp. freshly squeezed lime juice
6 drops toasted sesame oil
1 tsp. black sesame seeds or toasted white sesame seeds
pinch of Chinese five spice powder
1 head green cabbage, sliced very thin
2 medium carrots, peeled and grated thin
4-5 red jalapenos, seeded and pitted, sliced very thin
1 Tbsp. toasted sesame oil
1 Tbsp. sesame seeds
1 cup rice wine vinegar
3 Tbsps. white sugar
½ cup finely chopped cilantro
½ cup finely chopped mint
3 medium cucumbers, thinly sliced
3 medium carrots, peeled and julienned
1 large daikon radish, peeled and julienned
2 cups rice wine vinegar
1 cup water
½ cup freshly squeezed lime juice
1 cup white sugar
2 Tbsps. salt
½ cup fresh cilantro, chopped


To serve: 8-10 pieces naan bread, lightly toasted 

1. The day before: Prepare sesame soy marinade by whisking together soy sauce, orange juice, sesame oil and water. 2. Score fat side of pork belly in cross-hatch pattern with sharp knife. Marinate pork belly in refrigerator for 24 hours. 3. The next day: Remove pork from marinade and pat dry. Combine rub ingredients in small bowl. Crust pork belly with wasabi-ginger rub. 4. Place in smoker at 225°F-250°F and cook until belly has reached internal temperature of 160°F (about 3-5 hours). Alternatively, if not using smoker, roast pork belly for 1-1 ½ hours at 325°F until tender and internal temperature has reached 160°F. 5. Meanwhile, prepare spicy sesame mayo. Combine all mayo ingredients in large bowl and allow flavors to marry for at least 1 hour. Keep refrigerated. 6. Pickle vegetables by combining vinegar, water, sugar and salt in large sauce pan. Bring mixture to slow simmer, allowing sugar and salt to completely dissolve. 7. Add lime juice and pour warm solution of vinegar over vegetable mixture and allow to steep for 30 minutes-1 hour to pickle vegetables. Drain and chill. 8. When pork is done, pull pork belly off heat but keep warm, allowing to rest. 9. Sear pork belly in hot pan until belly becomes crispy. 10. Assemble sandwich: Spread 1 Tbsp. spicy mayo on warmed naan bread. Place seared pork belly on top. Top belly with generous portion of Asian slaw and pickled vegetables. Top with another drizzle of spicy mayo and fold naan over top.

*Originally appeared in Food Management on January 18, 2018.