Pork Belly Sandwich Recipe

Season pork

Pat the pork belly dry with paper towels. Mix kosher salt, black pepper, brown sugar, garlic powder, and smoked paprika in a small bowl. Rub the spice mix evenly over all sides of the pork belly. Let sit at room temperature for 20–30 minutes or refrigerate uncovered for up to 4 hours for firmer seasoning.

Sear pork

Preheat oven to 150°C (300°F). Heat a large ovenproof skillet or Dutch oven over medium-high heat and add 1 tablespoon vegetable oil. When shimmering, place pork belly skin-side down (or fat-side down if skin removed) and sear 3–4 minutes until golden brown. Flip and briefly sear the other side 2 minutes. Remove pork to a plate.

Prepare braising liquid

In the same skillet, reduce heat to medium. Add sliced ginger, smashed garlic, and scallion pieces; sauté 1–2 minutes until fragrant. Pour in soy sauce, mirin, rice vinegar, honey, and 250 ml water. Add star anise. Stir to dissolve honey and scrape browned bits from the pan.

Braise pork

Return pork belly to the skillet, fat-side up. The liquid should come partway up the sides of the pork; add a little more water if needed (do not fully submerge). Bring to a gentle simmer, cover with a tight-fitting lid or foil, and transfer to the preheated oven. Braise 2 to 2 1/2 hours, until pork is very tender.

Reduce glaze

Carefully remove pork from the braising liquid and keep warm on a tray. Strain the braising liquid into a saucepan, discarding solids, and bring to a brisk simmer over medium-high heat. Reduce until syrupy, about 8–12 minutes, stirring frequently. Taste and adjust with a teaspoon of honey or a splash of vinegar if needed. Reserve 2–3 tablespoons glaze for brushing.

Caramelize (optional)

Brush reserved glaze over the top of the pork belly. To get a sticky exterior, place under a preheated broiler for 2–4 minutes until caramelized and bubbly—watch closely to prevent burning. Let rest 10 minutes before slicing.

While the pork braises, combine 120 ml white vinegar, 120 ml water, sugar, and 1 teaspoon kosher salt in a small saucepan. Warm just until sugar dissolves, then remove from heat and let cool slightly. Place julienned carrot and daikon in a jar or bowl and pour the warm pickling liquid over them. Let sit at least 30 minutes at room temperature or refrigerate up to overnight. Drain before assembling sandwiches.

Slice pork belly into 8–12 mm (roughly 1/4 inch to 1/2 inch) thick pieces. If pork has a fatty layer, you may trim slightly, but keep enough fat for flavor and texture.

Warm rolls: slice rolls and toast or warm them in a 180°C (350°F) oven for 4–6 minutes, or toast cut sides in a skillet until lightly crisp.

Mix mayonnaise and sriracha (if using) in a small bowl. Spread about 1 1/2 teaspoons of the mayo mixture on each cut side of the rolls.

Assemble sandwiches: Place 2–3 slices of pork belly in the bottom half of each roll. Drizzle about 1/2 to 1 teaspoon of the reduced glaze over the pork. Top with a generous handful (about 1/4 cup) of drained pickled carrots and daikon, a few slices of cucumber, a pinch of thinly sliced red onion, and several cilantro leaves. Squeeze a wedge of lime over the filling if desired. Close sandwiches and serve immediately.

Leftovers and storage: Store cooled sliced pork belly and reserved glaze separately in airtight containers for up to 3–4 days in the refrigerator. Reheat gently in a skillet with a splash of water, brushing with additional glaze before serving.