Recipe courtesy of Pijiu Belly

Crispy Pork Belly Sandwich

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  • Level: Advanced
  • Total: 1 day 4 hr 50 min (includes marinating time)
  • Active: 50 min
  • Yield: 1 serving
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Braised Pork Belly:

10 pounds skinned center-cut pork belly

1/2 cup garlic pepper seasoning 

1/2 gallon Shaoxing rice wine 

1 jumbo carrot, diced 

1 celery stalk, diced 

1 yellow onion, diced 

1/2 cup kosher salt 

1/2 cup sugar 

2 tablespoons star anise, ground using a mortar and pestle 

2 tablespoons dried cloves, ground using a mortar and pestle 

2 tablespoons Sichuan peppercorns, ground using a mortar and pestle 

1 tablespoon dried red chile pepper, ground using a mortar and pestle 

Peach Hoisin Sauce:

6 1/2 cups canned sliced peaches (from about half of a 6-pound 6-ounce can)

2 cups hoisin sauce 

2 cups sugar 


Oil, for frying

1 bun 

Kimchi, for serving


Special equipment:
a deep-fryer
  1. For the braised pork belly: Sprinkle the pork belly with the garlic pepper seasoning, then refrigerate, 24 hours.
  2. Preheat oven to 425 degrees F and preheat a large skillet over medium heat.
  3. Sear both sides of the pork belly until charred (about 5 minutes per side). Immediately add the rice wine, carrot, celery, onion, salt, sugar, star anise, cloves, Sichuan peppercorns and red chile pepper and bring to a boil. Cover with aluminum foil and transfer to the oven. Let cook for 3 hours, then remove the pork belly from the liquid and allow to cool. Cut into 6-ounce portions.
  4. For the peach hoisin sauce: Put the peaches in a blender and blend into a puree. Pour into a bowl, then add the hoisin sauce and sugar and whisk until well blended.
  5. For the sandwich: Bring oil to 325 degrees F in a deep-fryer.
  6. Thickly slice a 6-ounce portion of braised pork belly (it should come out to 5 to 6 slices per portion). Fry until golden brown, about 2 minutes. Toast the bun. Place the fried pork belly on the bottom bun. Drizzle with peach hoisin sauce and serve with kimchi on the side.