The Piglet Recipe

Season and cook pork

Pat pork belly slices dry with paper towel. Season both sides with 1/2 tsp kosher salt and 1/4 tsp black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add pork slices in a single layer (work in batches if needed). Cook 3–4 minutes per side until deeply browned and caramelized with rendered fat and crisp edges. Transfer to a paper-towel lined plate to drain. Keep warm in a low oven (200°F / 95°C) while preparing other components.

Quick-pickle onions

Place 1/2 cup thinly sliced red onion in a small heatproof jar or bowl. In a small saucepan combine 1/4 cup apple cider vinegar, 1/4 cup water, 1 tsp sugar and 1/2 tsp kosher salt. Warm over medium heat, stirring, until sugar and salt dissolve and liquid is hot but not necessarily boiling (about 2 minutes). Pour hot brine over the onions, press to submerge, and let sit at room temperature at least 15 minutes (longer for milder flavor). Drain slightly before assembling.

Quick-pickle jalapeños

Combine 1/4 cup white vinegar, 1/4 cup water, 1/2 tsp sugar and 1/4 tsp salt in a small saucepan and bring to a simmer. Place sliced jalapeño in a small jar and pour hot brine over them. Let cool to room temperature for at least 10 minutes. Use tongs to remove as desired; reserve brine in fridge (keeps several weeks).

Make spread

In a small bowl whisk together 2 tablespoons mayonnaise, 1 tablespoon Dijon mustard, 1 teaspoon whole-grain mustard, 1/2 teaspoon honey, 1/2 teaspoon lemon juice and 1/8 teaspoon freshly ground black pepper until smooth. Taste and adjust salt or honey to preference.

Toast buns

Lightly butter the cut sides of 2 small rolls or brioche buns. Toast cut sides in a skillet over medium heat or under a broiler until golden and crisp, about 1–2 minutes. Remove and set aside.

Build sandwich

Spread about 1 tablespoon of the mustard-mayo mixture on the bottom half of each toasted bun and a thin smear on the top half. Layer 2–3 slices of the cooked pork belly per sandwich (adjust to preference). Top pork with a small handful (about 2 tablespoons) of pickled red onions and a few slices of pickled jalapeño (use more or less depending on heat tolerance). Add a small handful (about 1/4 cup) of baby arugula or watercress and optional thin pickle slices. Close sandwich, press gently, and cut in half if desired.

Serve

Serve immediately while pork is warm and buns are crisp. Provide extra pickled jalapeños and mustard-mayo on the side. Leftover pork keeps refrigerated up to 3 days; re-crisp in a skillet or oven before serving.