Easy Pork Belly Sandwiches
These Easy Pork Belly Sandwiches are made with fried pork belly, crispy cole slaw, and spicy mayo on a toasted brioche bun.
Servings: 4 Sandwiches
Calories: 1099kcal
Ingredients
- 1 pound pork belly skin removed
- 2 teaspoons olive oil
- 1 tablespoons dry rub
- 1/2 teaspoon salt
- 1 cup shredded cabbage with carrots
- 4 tablespoons mayonnaise divided
- 1 tablespoon Chili Crunch or other chili oil
- 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
Calories: 1099kcal | Carbohydrates: 40g | Protein: 21g | Fat: 95g | Saturated Fat: 35g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 34g | Trans Fat: 0.03g | Cholesterol: 231mg | Sodium: 803mg | Potassium: 249mg | Fiber: 1g | Sugar: 1g | Vitamin A: 784IU | Vitamin C: 7mg | Calcium: 72mg | Iron: 2mg