I haven’t made a gourmet sandwich in a while so I finally decided to take it upon myself today (actually the last couple days). Braised pork belly comes together with a bright Meyer lemon relish that is oh so satisfying. I’m not going to lie, this sandwich is the most time-consuming one I’ve made yet, but it’s completely worth it at the end.
Crispy pork belly sandwich with meyer lemon relish
4 hrTotal Time
3 tbsp kosher salt
1 tbsp granulated sugar
2 cups water
2 lb boneless pork belly
1 tbsp ground coriander
1/2 tsp black pepper
1 tsp garlic powder
1 tsp ground fennel
1 tsp ground cumin
1/2 cup dry white wine
1 1/2 cups chicken broth
Meyer lemon relish
zest and juice of 1 Meyer lemon
1 tbsp shallot, finely chopped
1 garlic clove, minced
1/4 cup parsley, finely chopped
1 tsp capers
1/2 tsp red pepper flakes
1/3 cup extra virgin olive oil
salt and pepper
1 tbsp stone ground mustard
1/4 cup mayonnaise
4 ciabatta buns
1 large tomato, sliced into 1/4 inch thick slices
Combine salt with sugar, and hot water, stirring until the salt and sugar have dissolved. Let cool, add the pork belly and refrigerate overnight.
Preheat oven to 325 degrees F.
Drain the pork belly and pat dry. Combine the dry spices (coriander - cumin) in a small bowl and rub onto the pork belly and let sit for 30 minutes. Place pork in a roasting pan and add the white wine and chicken broth into the pan. Cover and braise in the oven for 2 hours or until the meat is very tender. Remove from heat and let rest for 30 minutes. Slice into 1/4 inch thick slices.
Meanwhile, prepare the Meyer lemon relish. Combine all the ingredients in a medium bowl. Season with salt and pepper and let sit for 10 minutes.
Prepare the mustard aioli. Mix stone ground mustard with mayo in a small bowl until well combined. Set aside.
Heat a nonstick skillet over medium heat. Add the sliced pork belly and cook until crisp about 2 minutes. Flip and cook on the other side another 2 minutes. Remove from heat.
Assemble the sandwiches. Smear each bottom bun with mustard aioli and top with arugula, sliced tomatoes, pork belly, and the Meyer lemon relish. Serve immediately.
Like I mentioned before, this recipe takes time so make sure you plan at least 24 hours in advance.
For the first day, you want to brine the pork belly in a solution of water and salt with the added sugar and bay leaves. Why brine? The solution penetrates the meat and allows the pork to become tender and moist. Make sure you do not over brine because this can make the pork very salty!
The day after brining the pork, you will notice the meat has slightly changed in color and texture. If you want to make the pork ahead of time, braise the meat, cool and rest in the fridge until you are ready to serve. The pork can be up to 3 days in advance.I’ve prepared this sandwich with many different sauces including hoisin balsamic and spicy aioli, but my favorite has to be this Meyer lemon relish. The Meyer lemon adds tanginess that balances the fatty pork belly so well. I chose onion bread for the sandwich but any sturdy rolls would do. When sharing these sandwiches with another individual, he commented, “You can sell these. Pork belly sandwich food truck?” 🙂
Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.