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.