Pork Belly Sandwich Recipe
With jalapeño slaw and house sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pork Belly
Jalapeño Slaw
House Sauce
Sandwich Assembly
Method
Pork Belly Preparation
- 1
Prepare the Pork Belly
Preheat your oven to 150°C (300°F). Score the skin of the pork belly in a crosshatch pattern, being careful not to cut into the meat. Rub the pork belly all over with salt, black pepper, smoked paprika, garlic powder, and olive oil.
- 2
Roast the Pork Belly
Place the pork belly on a baking tray and roast in the preheated oven for about 2.5 to 3 hours, or until the skin is crispy and the meat is tender. Allow to rest for 15 minutes before slicing.
Jalapeño Slaw Preparation
- 3
Mix the Slaw Ingredients
In a large bowl, combine the shredded cabbage, sliced jalapeños, grated carrot, and chopped cilantro.
- 4
Prepare the Dressing
In a separate bowl, whisk together the mayonnaise, lime juice, and salt and pepper. Pour this dressing over the cabbage mixture and toss well to coat.
- 5
Chill the Slaw
Cover the slaw and refrigerate for at least 30 minutes to allow the flavors to meld.
House Sauce Preparation
- 6
Make the House Sauce
In a bowl, combine mayonnaise, Sriracha, honey, lime juice, and garlic powder. Mix well until smooth.
Sandwich Assembly
- 7
Assemble the Sandwich
Slice the brioche buns in half. Place a generous amount of sliced roasted pork belly on the bottom half of each bun. Top with jalapeño slaw, a drizzle of house sauce, and a few slices of pickles. Close the sandwich with the top half of the bun.
- 8
Serve
Serve the pork belly sandwiches immediately with extra sauce on the side if desired.