Pork Belly Sandwich
Tender pork, crispy bread, crunchy veggies, and the perfect condiments... hungry yet? Pork belly doesn’t always have to take hours to make. Achieve that melt in your mouth texture, in a fraction of the time!
INGREDIENTS
4 tsp soy sauce
4 tbsp pâté or foie gras
1 cucumber sliced lengthwise
Cilantro as desired
Sliced jalapeños (optional)
1-1.5 lbs pork belly (skin off and sliced - 1/3” thick, 1.5” pieces)
1 cup pickled carrot & radish
4 baguettes split lengthwise
4 tablespoon butter softened
4 tablespoon mayo
PORK BELLY MARINADE SAUCE
1 tsp red pepper flake
1 tbsp white vinegar or white wine
Generous pinch of salt
1 tbsp soy sauce
1.5 tbsp sugar
2 tsp black pepper
1 tbsp minced garlic or 1 tsp garlic powder
PICKLED CARROTS & RADISH
1 tbsp white vinegar
1 tbsp white sugar
3 tbsp warm water
1/2 cup cold water
1 cup shredded carrot -or- cut into matchsticks
1 cup daikon radish shredded -or- cut into matchsticks
3 tbsp salt
DIRECTIONS
PORK BELLY MARINADE
Combine until sugar is dissolved. Put pork in a ziplock bag or airtight container. Pour marinade over pork and mix. Refrigerate for at least 20 minutes
Heat pan with 1/2 tbsp oil on high heat
Add pork belly in a single layer. Reduce heat immediately to medium. fry 4 minutes per side
PICKLED CARROTS & RADISH
In a bowl, combine salt and veggies. Mix by hand for 3 minutes until veggies can bend without breaking. Rinse veggies with cold water, gently squeeze excess water off. Put veggies in a glass jar or airtight container
In a separate bowl, combine warm water, sugar, and vinegar until sugar dissolves. Pour into veggie jar. Add the cold water and refrigerate for at least 30 minutes before eating - The longer the better. Can be stored for up to 2 weeks
ASSEMBLE SANDWICH
Toast baguettes
Spread each baguette with 1 tbsp pate, 1 tbsp butter, 1 tbsp mayo, and 1-2 shakes of soy sauce
Add pickled veggies, sliced cucumber, and pork belly
Garnish with cilantro and jalapeño, as desired
