1 Video | Photo: Braised Pork Belly Sandwich with Pesto Mayo Recipe
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
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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By Chef #1188110
Honolulu, HI
on June 02, 2012
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Finally tried this recipe after salivating while watching Big Daddy cook it on his show. I had just one lb. of pork belly, so I used half the amount of ingredients. Did not have fresh jalapenos so used the bottled kind; only had button mushrooms, too. It didn't matter because everyone LOVED it. I'm not accustomed to eating fat, but braising it with the combination of the vinegar and other flavors made the dish absolutely delicious! Didn't make the pesto spread (maybe next time just served it with white rice, and the family was nagging me to make it again soon! Love the flavors that Big Daddy puts together; very disappointed his show is on too early in Hawaii=( Can you change this, Food Network?? We miss seeing him!!
By raseanb
Dallas, TX
on May 05, 2012
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I used this recipe today and it is delicious!! I used pork shoulder butt instead of the belly. I followed the recipe only changes made was that I used two chilli peppers instead of the other peppers mentioned. I added two teaspoon of fennel seeds and one bay leaf. Everything thing else was by the recipe. I cooked for in the oven 45 mins. The shoulder meat was sooo tender and the favor, lightly sweet with a hint of heat. The mushrooms were juicy delicious, my wife loved the dishe ( always a win. We did not even make sandwhiches.. I made cheese potatoes and greens for the side dishes. I used the meat and spooned the juices over..... Simply Declious.. I have saved this recipe and I will make this one again!! This is a winner, winner , pork dinner.
By hhb
on September 27, 2011
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I am with jehebert98 all the way! I have some beautiful pork belly I picked up at the meat market and was looking for ideas, and all I get are comments about Philly Cheese Steaks under the pork belly recipe. Come on FN!
Read all 28 reviews