Sticky Crispy Pork Belly Sandwich

A LITTLE ABOUT THIS RECIPE

This one takes a little planning, but most of that time is hands-off. The pork belly gets seasoned and sits uncovered in the refrigerator overnight, then slow roasts until tender before getting crisped and finished with a sticky glaze.

While the pork is cooking, you’ve got plenty of time to make the carrot and daikon slaw and the Honey-Lime Chili Crisp Sauce, so once everything is ready, the sandwich comes together pretty quickly.

What makes this sandwich work for me is the contrast. You’ve got rich, sticky-crispy pork belly, cool crunchy vegetables, a creamy sauce, fresh herbs, acidity and just enough heat to keep every bite balanced.

If you’re only looking for the pork belly, I’ve also got that as a standalone recipe.

STICKY CRISPY PORK BELLY

Ingredients

1 skinless pork belly, about 5 lb, from the thinner end
About 2 teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper
1 teaspoon granulated garlic
1 teaspoon granulated onion
½ teaspoon ground ginger
1 recipe Sticky Glaze (recipe below)

Method

1. Season overnight. Pat the pork belly dry and season one side evenly with about 1 teaspoon kosher salt. Place uncovered in the refrigerator overnight.

2. Season the pork. The next day, pat the pork belly dry again. Season both sides with the remaining kosher salt, black pepper, granulated garlic, granulated onion and ground ginger.

3. Slow roast. Preheat the oven to 275°F. Place the pork belly on a rack set over a foil-lined sheet pan and roast for about 2½ hours, until tender and much of the fat has rendered, but the pork still has enough structure to slice. Remove the pork belly from the oven and increase the oven temperature to 450°F.

4. Brown and crisp. Once the oven has reached 450°F, return the pork belly to the middle rack and roast for about 30 minutes, watching closely as the exterior browns and crisps.

5. Rest and slice. Remove from the oven and rest for 15–20 minutes, then cut into approximately ½-inch-thick strips.

6. Sear and glaze. Heat a skillet over high heat. Sear the cut sides of the pork belly until browned and crisp. Brush or spoon with the Sticky Glaze and turn and baste until the pork is sticky, glossy and caramelized.

Sticky Glaze

Ingredients

¼ cup light soy sauce
¼ cup honey
2 tablespoons fish sauce
2 tablespoons fresh lime juice
4 teaspoons minced fresh garlic
2 teaspoons grated fresh ginger
2 tablespoons chili crisp

Method

1. Make the glaze. Combine the soy sauce, honey, fish sauce, lime juice, garlic and ginger. Stir until well combined, then stir in the chili crisp last.

Carrot & Daikon Slaw

Ingredients

1 cup shredded carrots
1 cup shredded daikon radish
½ cup rice vinegar
½ cup water
2 tablespoons sugar
1 teaspoon kosher salt

Method

1. Prepare the vegetables. Place the shredded carrots and daikon in a medium bowl.

2. Quick pickle. Pour the rice vinegar, water, sugar and kosher salt directly over the vegetables.

3. Mix and chill. Toss everything together by hand until evenly combined. Refrigerate for at least 30 minutes to lightly pickle the vegetables while keeping their crunch.

4. Drain. Drain well before building the sandwiches.

Honey-Lime Chili Crisp Sauce

Ingredients

½ cup mayonnaise
1½ tablespoons chili crisp
2 teaspoons honey
½ teaspoon granulated garlic
1 tablespoon fresh lime juice

Method

1. Make the sauce. Add the mayonnaise, chili crisp, honey and granulated garlic to a small bowl. Finish with the fresh lime juice and mix until smooth and evenly combined.

2. Chill. Cover and refrigerate until ready to build the sandwiches.

Sandwich Build

Ingredients

2 large crusty baguettes
Sticky Crispy Pork Belly
Honey-Lime Chili Crisp Sauce
Carrot & Daikon Slaw, well drained
Thinly sliced cucumber
Thinly sliced fresh jalapeño
Fresh cilantro
Fresh lime wedges

Method

1. Prepare the bread. Split the baguettes lengthwise.

2. Build the sandwiches. Spread the Honey-Lime Chili Crisp Sauce over the baguettes. Layer with cucumber, Sticky Crispy Pork Belly, drained Carrot & Daikon Slaw, jalapeño and fresh cilantro.

3. Finish. Squeeze fresh lime over the sandwiches, then drizzle with additional Honey-Lime Chili Crisp Sauce. Close the baguettes and cut each into 2 portions to serve.