Braised Pork Belly Sandwich with Pesto Mayo

Total Time:
2 hr 15 min
Prep:
15 min
Cook:
2 hr

Yield:
4 servings
Level:
Easy

Ingredients
  • 4 (8-ounce) square portions pork belly
  • Kosher salt
  • Freshly ground black pepper
  • Grapeseed oil, to coat bottom of pan
  • 4 whole cloves garlic
  • 1 onion, diced
  • 1/4 cup brown sugar
  • 1/4 cup balsamic vinegar
  • 2 tablespoons Dijon mustard
  • 1 sprig rosemary
  • 1/4 cup dry portobello mushrooms
  • 2 Scotch bonnet peppers or jalapenos, optional
  • 2 cups beef broth
  • 2 cups chicken broth
  • 4 small ciabatta rolls, split and toasted
  • 8 ounces smoked mozzarella, sliced
  • Pesto Mayo:
  • 1/2 cup prepared pesto
  • 1/2 cup mayonnaise
  • Dash lemon juice
  • Pinch kosher salt
  • Pinch freshly ground black pepper
Directions
Watch how to make this recipe.
  • Preheat oven to 375 degrees F.

  • Score the pork belly several times on fatty side. Season with salt and pepper, to taste.

  • Coat a large Dutch oven, over medium heat, with oil. Add the pork belly, 1 piece at a time, scored side down, to the pot. Sear slowly to render the fat on all sides for 3 to 4 minutes. Remove from pan and set aside. Drain off the excess fat leaving 3 to 4 tablespoons and add the garlic. Brown the garlic, then add the onions and cook until slightly colored, about 2 to 3 minutes.

  • Stir in the brown sugar and balsamic and cook until syrupy, about 1 to 2 minutes. Add the Dijon and whisk until smooth. Stir in the rosemary, mushrooms, peppers and broths and bring to a boil. Return the pork belly to the pan, cover and put in the oven. Braise until fork tender, about 1 1/2 to 2 hours. Remove from oven and transfer the pork belly to a platter.

  • Pesto mayo:

  • Mix all the ingredients with a whisk in a small bowl and set aside.

  • To assemble sandwiches:

  • Spread pesto mayonnaise liberally on each side of the toasted rolls. Put a piece of pork belly and several slices of smoked mozzarella on the bottom halves. Arrange the bottom halves of assembled sandwich on a sheet pan and put back in the oven until cheese melts and browns, about 1 to 2 minutes. Remove from the oven, cover with the roll tops and serve.


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