Pork Belly Sandwich

If you are a fan of crispy, tender, melt-in-your-mouth pieces of pork, you will fall in love with this pork belly sandwich!

Course Main Course

Cuisine American, Japanese

Prep Time 5

Cook Time 2 10

Total Time 2 15

Servings servings

Calories 1048kcal

Preheat the oven to 300°F.
Season the pork belly with salt and pepper.
Place on a baking rack over a baking sheet and bake for 2 hours, flipping once halfway through.
Start basting with the glaze at the one hour mark, basting every 15 minutes until done.
While the pork is baking, combine the ingredients for the spicy mayo and store in the fridge until ready for use.
Remove the pork from the oven and brush any remaining glaze on.
Heat a cast iron skillet over medium heat and add the pork belly pieces.
Brown on each side about 2-3 minutes to crisp it, being careful the glaze doesn't burn. If it starts to burn, add a touch of water to the pan.

Combine the ingredients in a small saucepan and simmer until thickened, about 3-5 minutes.

Remove the skin as it can be tough. Skin can be removed before or after cooking as desired.

Watch the pork belly closely when browning it in the pan - the glaze can cause it to burn quickly. Add water to the pan if it starts to burn.

Toasting the bread you're using will help it to stand up to the weight of the pork belly.

Add whatever toppings you like. We use lettuce and tomato, but use whatever you prefer.