Braised Pork Belly Sandwich with Pesto Mayo
- 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
DirectionsWatch 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.
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.
Recipe courtesy of Aaron McCargo Jr.
Recipe courtesy of Marcela Valladolid
Recipe courtesy of Guy Fieri