How to Make Cambodian Pork Belly Bread with Papaya Pickle | Step-by-Step

Cambodia’s num pang is often described as the country’s answer to Vietnam’s bánh mì — a crisp baguette filled with savoury meat, pickled vegetables, and fresh herbs. But the Cambodian version has its own character. In this video, you’ll see a step-by-step guide to making a pork belly num pang with a quick papaya pickle, the kind of sandwich you’ll find at street stalls and markets across Cambodia.

The pork belly is cooked until tender and sliced, then tucked into a light, crispy baguette with tangy pickled papaya, cucumber, and herbs. It’s a simple combination that works because of the contrast: rich pork, sharp pickle, and fresh crunch.

WATCH THE VIDEO

The full cooking process is demonstrated from start to finish in the video below. You’ll see how the pork belly is prepared, how the papaya pickle comes together, and how the sandwich is assembled.

ABOUT THE DISH

Num pang sach chruk — literally “bread with pork” — is a Cambodian street food built on a French-style baguette. The baguette was introduced during the French protectorate period, and Cambodians adapted it into their own savoury sandwiches. Unlike bánh mì, which is almost always served as a fully assembled sandwich, num pang in Phnom Penh is sometimes presented with the bread and fillings separately, so you can build each bite yourself. The version in this video follows the more common sandwich format, with the pork belly and pickle layered inside the bread.

KEY INGREDIENTS

• Pork belly — the main filling, cooked until tender and sliced.
• Green papaya — shredded and quick-pickled for a sweet-sour crunch.
• Carrot — usually pickled alongside the papaya.
• Cucumber — fresh slices for contrast.
• Fresh herbs — typically coriander (cilantro).
• Baguette — a light, crisp Cambodian-style baguette.
• Mayonnaise — a common spread in num pang.
• Seasonings — vinegar, sugar, and salt for the pickle; fish sauce or soy may be used for the pork.

COOKING HIGHLIGHTS

The video walks through three main stages. First, the pork belly is cooked until tender — often braised or simmered — then sliced. Second, the papaya and carrot are shredded and combined with a vinegar-sugar brine to make a quick pickle. Third, the baguette is split, spread with mayonnaise, and filled with pork, pickle, cucumber, and herbs. The pickle is best made ahead so the flavours have time to develop, but it comes together quickly.

SERVING IDEAS

Serve the sandwich immediately, while the baguette is still crisp. In Cambodia, num pang is often eaten as a breakfast or lunch food, sometimes with a fruit smoothie on the side. At home, it works as a casual lunch or a hearty snack. If you have extra pickle, it keeps in the fridge for a few days and is good alongside grilled meats or rice dishes.

FULL RECIPE

If a complete CambodiaRecipe recipe page for this pork belly num pang becomes available, link to it here. For now, the video provides the step-by-step method. You can also explore our Cambodian Sandwich Recipe page for a related num pang guide.

MORE CAMBODIAN FOOD

• Cambodian Street Food Guide — an overview of popular Khmer street foods.
• Cambodian Sandwich Recipe (Num Pang) — a related written guide.
• Cambodian Pork Dishes — more Khmer pork recipes.