Pork Belly Sandwich Recipe
Pork Belly Sandwich - a delicious pork belly sandwich recipe (smoked or roasted) with sesame ginger slaw + spicy mayo!
Ingredients
Crispy Pork Belly (see Notes for Smoked version):
- 1 pound pork belly
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
Sesame Ginger Slaw:
- 1 ½ cups green cabbage chopped
- 1 cup purple cabbage chopped
- 1 cup carrots julienned
- ½ cup green onions sliced
- 3 tablespoons rice vinegar
- 2 tablespoons soy sauce or tamari or coconut aminos
- 2 teaspoons garlic minced
- 1 teaspoon olive oil or avocado oil
- 1 teaspoon coconut sugar
- 1 teaspoon lime juice
- ¼ teaspoon sesame oil
- ¼ teaspoon fish sauce
- ¼ teaspoon ginger minced
Spicy Mayo:
- ½ cup mayo
- 1 tablespoon sriracha
Serving:
- hamburger buns regular or gluten-free
Instructions
- Prep Pork Belly: Place 1 pound pork belly on a large plate and score, criss-crossed, on the fat side (being careful not to cut into the meat) and rub all over with 1 teaspoon kosher salt and ¼ teaspoon ground black pepper. Wrap in plastic wrap and place in the refrigerator for 24 hours (optional).
- Prep: Preheat oven to 450℉.
- Bake: Place pork belly in a large cast iron skillet (or other oven-safe pan), fat side up. Cook pork belly, middle rack and uncovered, for 50 minutes; baste halfway through. Drop temperature to 250℉ and cook for another 40-60 minutes. Feel free to baste one more time. Remove from oven and let cool.
- Make Slaw: While the pork belly cooks, add 1 ½ cups green cabbage, 1 cup purple cabbage, julienned carrots, and ½ cup green onions to a large bowl. Mix to combine.
- Make Sauce: In a small bowl, add 3 tablespoons rice vinegar, 2 tablespoons soy sauce, 2 teaspoons garlic, 1 teaspoon olive oil, 1 teaspoon coconut sugar, 1 teaspoon lime juice, ¼ teaspoon sesame oil, ¼ teaspoon fish sauce, and ¼ teaspoon ginger; whisk to combine. Taste and add any additional soy sauce, ginger, lime juice, garlic, etc. as desired.
- Combine: Pour the Sauce over the Slaw and stir to combine. For best results, let sit for about 15-30 minutes, then serve.
- Make Spicy Mayo: Combine ½ cup mayo and 1 tablespoon sriracha in a small bowl. Mix. Taste and add any additional siracha, as desired.
- Serve: Cut pork belly into slices. Take a bun, cut in half, and spread some spicy mayo on the bottom along with a little slaw. Add a thick slice or multiple thinner slices of pork belly and top with additional slaw. Cover bun on top. Enjoy!
Notes
- Smoked Pork Belly Sandwich: if you would prefer to make smoked pork belly if you want!
Nutrition
Calories: 417kcal | Carbohydrates: 5g | Protein: 7g | Fat: 41g | Saturated Fat: 13g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 17g | Trans Fat: 0.03g | Cholesterol: 47mg | Sodium: 725mg | Potassium: 243mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2890IU | Vitamin C: 15mg | Calcium: 27mg | Iron: 1mg
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