Recipe courtesy of Tony D'Alessandro

Pork Belly Po' Boy

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  • Level: Intermediate
  • Total: 4 hr 40 min
  • Prep: 20 min
  • Cook: 4 hr 20 min
  • Yield: 6 servings
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3 pounds pork belly, sliced into 1-inch cubes

1/2 cup salt, plus more for seasoning

Peanut oil, for frying

Black pepper

1 cup mayonnaise

6 tablespoons maple syrup

Six 6-inch French baguettes, halved horizontally and toasted

Louisiana-style hot sauce, for spreading

2 cups chopped lettuce

1 cup sliced dill pickles


  1. Fully submerge the pork belly in a pot of water, add the salt and bring to a boil. Reduce to a simmer and cook until the pork belly is flaky and tender, 3 to 4 hours. Turn off the heat and drain.
  2. Heat peanut oil in a fryer or large pot to 350 degrees F. Gently place handfuls of the rendered pork belly into the fryer until golden crispiness, 5 to 7 minutes. Transfer to a plate or bowl and season with salt and pepper.
  3. Mix the mayonnaise and maple syrup in a bowl. Spread a hefty portion onto the bottom baguette halves, followed by a little squirt of the hot sauce. Top with a handful of chopped lettuce, a couple slices of dill pickles and the fried pork belly. Finish with another heavy drizzle of the mayonnaise-maple mixture. Enjoy!
  4. This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Pork Belly Po' Boy

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