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Pork Belly & Egg Sandwiches

This one is a lot of work, and you have to plan ahead.


1lb portion of pork belly (don't use salt pork, it is too salty!)
2 large eggs
2 fancy buns like brioche or pretzel rolls
handful arugula, roughly chopped and tossed in a dash of balsamic or rice vinegar

For the pork marinade:
1 cup apple juice, 1/4 cup brown sugar, 3 TBSP soy sauce, 1 tsp Chinese 5 spice.

For garlic mayo: 3 TBSP mayonaise, 4 cloves garlic (minced), dash lemon juice, pinch dried parsley, pinch black pepper.
For spicy mayo: 3 TBSP mayonaise, 2 cloves garlic (minced), sriracha to taste.


The night before:
1. Mix everything for the marinade together. Pour it into a deep container with a lid (or use tinfoil as a cover).
2. Place pork belly in marinade, cover, and put in the fridge.
3. If the marinade doesn't completely cover the pork, turn it every 6 hours.

The day of:
1. Heat your oven to 325F.
2. Place pork belly in a small deep-sided pan and add some of the marinade. Liquid should not cover pork.
3. Braise for 3-4 hours, until pork is super tender.
4. Discard braising liquid. Turn oven to broil, increase heat to 425F. Place pork 6-8" under heat.
5. Broil pork for 10-15 minutes until top is crisp, flip, and broil 10-15 more minutes.
6. Remove from oven, cover, and set aside to rest, it needs to rest 5-10 minutes.
7. While pork is resting: mix mayo, fry eggs to taste, toast the buns, and prep the arugula.
8. Pork can either be shredded or cut in half.
9. Spread mayo on both sides of the bun. Put the pork on the bun and top with egg and arugula.
10. Serve with fries or chips.