Pork Belly Sandwich Recipe

Whole pork belly
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  • 5 hrs
  • Prep: 2 hrs,
  • Cook: 3 hrs
  • Yield: 4 sandwiches (4 servings)
Ratings (5)

This sandwich is a play on the classic BLT. Pork Belly is substituted for the bacon. Slow roasting is a long process but the result is meat with some incredible flavor! Fresh peaches can be added to this sandwich if you really want to push it over the top!

You may find some of the topping listed here unavailable so feel free to substitute your own creations. Regular mayo will work fine in place of smoked aioli and any pickled vegetables would taste great on this. 

What You'll Need

  • For the Pork Belly:
  • 1 pound pork belly (slab rind-on smoked, or slab bacon)
  • Kosher salt and freshly ground black pepper to taste
  • 2 tablespoons mustard (Dijon)
  • 3 tablespoons brown sugar (light, packed)
  • For the Sandwiches:
  • 2 teaspoons vegetable oil
  • 1⁄2 lime (juiced)
  • 1 avocado (halved, pitted, and sliced)
  • Kosher salt and freshly ground black pepper to taste
  • 8 croissants (sandwich-style, split in half, or alternatively, some good-quality white bread)
  • 1⁄4 cup Smoked Aioli
  • 1⁄2 cup Pickled Radishes (drained)
  • 1 cup arugula leaves (or watercress sprigs, or flat leaf parsley)
  • Optional: 1 peach (ripe, or persimmon, or apple, halved, pitted, and sliced)

How to Make It

To Cook the Pork Belly:

  1. Preheat the oven to 325°F. Place a double layer of aluminum foil on a baking sheet and set the pork belly in the center fat side up. Season on both sides with salt and pepper and smear the Dijon evenly over the meat side (not the rind). Sprinkle the brown sugar evenly over the mustard and press so it adheres.
  2. Wrap the pork tightly in the foil and roast for 3 hours. Let cool to room temperature.
  1. Peel the rind off the pork belly and discard.
  2. Wrap the belly tightly in plastic wrap and chill thoroughly in the refrigerator, at least 2 hours and up to 5 days

To make the sandwiches:

  1. Unwrap the pork and slice it into 8 even slices. Heat the oil in a large nonstick skillet over medium-high heat. Add the pork and sear on both sides until crisp, about 1 minute per side. Drain on paper towels.
  2. Sprinkle the lime juice over the avocado slices and season them lightly with salt and pepper.
  3. Spread 1 tablespoon of the smoked aioli on 4 of the bread slices. Top the remaining 4 pieces of bread with 2 slices pork belly each, followed by some pickled radishes, one-quarter of the arugula leaves, and one-quarter of the avocado slices; top with several peach slices, if using.
  4. Put the top bread slices in place and serve immediately.

Reprinted with permission from Try This at Home by Richard Blais (Random House, 2013).

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