These Easy Pork Belly Sandwiches are made with fried pork belly, crispy cole slaw, and spicy mayo on a toasted brioche bun.
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We love making pork belly in any form, like slow cooker pork belly, pork belly tacos, and BBQ pork belly slices. Why not throw some pork belly sandwiches into the mix? If you’re often making pork belly (I like to smoke it on the smoker outside), then you’ll need a way to use up the left overs. Sandwiches are the perfect solution.
We start by dry rubbing the pork belly with seasoning to give it lots of flavor. You can cook it in the oven or in the air fryer. Then mix up a spicy mayo and some quick cole slaw and you have a perfect sandwich.
Ingredients You Need
For the pork
- Pork Belly – You can use a pork belly roast or pork belly slices for this recipe. In any case, you will be slicing it before you cook it, so it doesn’t matter what form it starts in.
- Olive Oil – Gives the marinade and pork a bit of fat. Other oils can be used.
- Dry rub – You can use any dry rub you like. We always use this dry rub which you can make at home. It has paprika, brown sugar, onion and garlic powder, salt, pepper, and chili powder.
- Salt – Pork belly needs a lot of salt, so even if your rub has salt in it, you should add extra.
For the sandwiches
- Brioche Buns – You can easily find brioche buns at most supermarkets these days. If you can’t find them, you can use any hamburger buns.
- Cabbage with carrots – I usually just buy a bag of shredded cabbage with carrots in it, because it’s easiest, but you can shred your own and add carrots, if you like.
- Mayonnaise – Use a full fat mayo for the best results. I like Best Foods.
- Chili Crunch – This is a crunchy chili oil from Momofuku. It can be bought at some stores or online. It’s got about a medium heat (not nearly as spicy as you might think), and a crunchy element. If you can’t find this, you can use any chili oil you have.
How to Make Pork Belly Sandwiches
Step One: Cook the Pork Belly
Note: You can use leftover pork belly for these sandwiches, if you happen to have it. Otherwise, you will need to cook the pork belly either in the oven or in the air fryer.
Pat the pork belly dry with a paper towel. Rub the olive oil all over the pork belly. Season evenly with the dry rub and salt.
Cut a sheet of tin foil large enough to wrap the pork belly. Make a boat out of the foil, set the pork belly in the boat, and secure it at the top so no steam escapes.
In the Oven
Preheat the oven to 285°F. Place the foil packet on a baking tray in the oven.
Roast for 2 1/2 hours. After an hour, the pork will have shrunk, so tighten up the foil around the pork and continue cooking. After 2 1/2 hours, remove the tray from the oven. Turn the oven up to 475°F. Remove the pork from the foil and place it directly on the wire rack over the baking tray. Put it back in the oven for 5-10 minutes, until browned.
Remove the pork belly from the oven. Allow it to rest for 10-15 minutes. Slice into 1/4” slices.
In the Air Fryer
Set the foil packet in the air fryer basket. Cook at 380° F for 50 minutes, or until a meat thermometer inserted into the thickest part reads 190° F.
When it’s done, remove the packet from air fryer and let the pork rest for 5-10 minutes before slicing.
Step Two: Mix the Cabbage
In a bowl, mix together the cabbage and one tablespoon of the mayonnaise.
Step Three: Mix the Spicy Mayo
In another small bowl, mix together the remaining mayonnaise and the Chili Crunch. If you don’t have Chili Crunch by Momofuku, you can use any chili oil or chili sauce you can find.
Step Four: Assemble the Sandwiches
Toast the buns.
Spread the mayo on both sides of the buns. Layer on the pork belly slices. Top with the cabbage. Serve.
Substitutions & Variations
- Protein – You can use other types of pork if you can’t find pork belly. Pork tenderloin slices up nicely, just like pork belly does.
- Vegetables – Add some other veggies like radish, bell peppers, and quick pickles.
- No Bun – If you’re gluten free or cutting carbs, you can have this sandwich without the bun or use cabbage leaves for a bun.
Questions About the Recipe
Can I make these ahead of time?
Yes! The best way to make Pork Belly Sandwiches ahead is to make just the pork belly and the spicy mayo ahead of time. Let it cool completely, then store it in the fridge or freezer until you’re ready to use them. The sandwiches will taste best fresh, so we recommend making those when you’re about to eat them.
Can I use an Instant Pot?
Yes. You can cook the pork belly in an Instant Pot, air fryer, or slow cooker, if you like. The pressure cooker will help cut down on the time it takes to get tender pork belly.
Can I make my own buns?
If you want to try making your brioche buns, you definitely can. Here is a recipe we use.
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Easy Pork Belly Sandwiches
Ingredients
- 1 pound (454 g) pork belly skin removed
- 2 teaspoons (10 ml) olive oil
- 1 tablespoons (4 g) dry rub
- 1/2 teaspoon (3 g) salt
- 1 cup (70 g) shredded cabbage with carrots
- 4 tablespoons (56 g) mayonnaise divided
- 1 tablespoon (15 ml) Chili Crunch or other chili oil
- 4 (4) brioche buns
Instructions
- Pat the pork belly dry with a paper towel. Rub the olive oil all over the pork belly. Season evenly with the dry rub and salt.
- Preheat the oven to 285°F.
- Cut a sheet of tin foil large enough to wrap the pork belly. Make a boat out of the foil, set the pork belly in the boat, and secure it at the top so no steam escapes. Place the foil packet on a baking tray in the oven.
- Roast for 2 1/2 hours. After an hour, the pork will have shrunk, so tighten up the foil around the pork and continue cooking. After 2 1/2 hours, remove the tray from the oven. Turn the oven up to 475°F. Remove the pork from the foil and place it directly on the wire rack over the baking tray. Put it back in the oven for 5-10 minutes, until browned.
- Remove the pork belly from the oven. Allow it to rest for 10-15 minutes. Slice into 1/4” slices.
- In a bowl, mix together the cabbage and one tablespoon of the mayonnaise.
- In another small bowl, mix together the remaining mayonnaise and the Chili Crunch.
- Toast the buns.
- Spread the mayo on both sides of the buns. Layer on the pork belly slices. Top with the cabbage. Serve.
Notes
- You can cook the pork belly in the air fryer at 380° F for 50 minutes inside the foil packet.
Nutrition
Other Pork Belly Recipes to Try
» See all our delicious pork belly recipes.
Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes and currently has a cookbook in development.