Crispy Pork Belly Sandwich Recipes
CRISPY PORK BELLY
Thanks to social media, food bloggers, and celebrity chefs with too much time on their hands, pork belly was/is all the rage. It's a common sight on menus across the land, and you can't channel-surf past a food show without seeing it. It also helps that people are no longer terrified to eat a little fat.
Provided by Chef John
Categories Appetizers and Snacks Meat and Poultry Pork
Time 14h15m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 200 degrees F (95 degrees C).
- Season pork belly all over with smoked paprika, salt, and black pepper. Wrap pork in parchment paper; wrap a second time in aluminum foil, and a third time in another sheet of aluminum foil. Place pork packet in a baking dish.
- Roast in the preheated oven until tender for 6 hours. Let cool in wrappings to room temperature; place cooled packet in refrigerator and chill for 8 hours or overnight.
- Unwrap chilled meat. Save any rendered fat that falls away when unwrapping pork.
- Cut meat into 6 equal-size portions. Cut 1/8-inch by 1/8-inch slashes in the fat-side of the pork. Season with salt.
- Heat 2 tablespoons reserved pork fat in a skillet over medium heat. Place pork belly, fat side down, in hot fat; cook until well-browned on all sides and heated through, 5 to 10 minutes. Transfer pork belly to a plate, drizzle with olive oil and season with pepper.
Nutrition Facts : Calories 87.1 calories, Carbohydrate 0.3 g, Cholesterol 13.6 mg, Fat 7.4 g, Protein 4.6 g, SaturatedFat 2 g, Sodium 351.7 mg
HONEY GLAZED CRISPY PORK BELLY
Roasted and crunchy on the outside, fork-tender on the inside, this honey glazed crispy pork belly is simply mouth-watering!
Provided by Kevin Is Cooking
Categories Appetizers
Time 2h
Number Of Ingredients 8
Steps:
- Keep whole or slice into 2 10" x 1" x 1" slabs of pork belly, depending on size of pork belly. Score the skin with a sharp knife with crosshatch marks.
- In a small bowl mix together the spice rub. Rub the spice blend on all sides of the pork belly, pressing to ensure it adheres and is coated. Wrap in plastic wrap and refrigerate for 30 minutes (preferably overnight).
- If refrigerated over night, place on counter to come to room temperature an hour prior to roasting. Preheat your oven to 350°F. Place pork belly on baking tray lined with parchment or a deep baking dish. Roast uncovered in greased pan for 60 minutes (skin side up).
- In a small bowl combine honey and dry sherry. Baste pork belly with honey sherry mixture. Drop temperature to 250°F and continue to render for 20 minutes. Baste one more time and continue cooking for 10 more minutes.
- Allow to cool slightly before slicing.
Nutrition Facts : Calories 667 kcal, Carbohydrate 19 g, Protein 11 g, Fat 60 g, SaturatedFat 22 g, Cholesterol 82 mg, Sodium 1203 mg, Fiber 1 g, Sugar 18 g, UnsaturatedFat 34 g, ServingSize 1 serving
SLOW-ROASTED CRISPY PORK BELLY
Recipe video above. This is a pork belly that's slow-roasted so the fat renders and cooks the belly confit-style in its own fat. The result? Ridiculously juicy, impossibly tender yet still-sliceable meat, crowned with the most amazing crispy crackling of your life. It comes down to three simple, game-changing techniques: 1. Do NOT score the skin; 2. Low heat followed by high heat; 3. Keep the pork level using balls of foil.Perfect meat, perfect crackling ... Every. Single. Time! (Read the post for all the details on how to do it right!)
Provided by Nagi
Categories Main
Number Of Ingredients 9
Steps:
- Dry skin overnight: Place pork belly on a plate. Pat skin dry with paper towels. Leave uncovered in fridge overnight to dry out the skin. (If you don't have time, pat the skin dry as best you can).
- Preheat oven to 140°C/285°F (120°C fan).
- Season flesh: Drizzle flesh (only) with 1 tsp oil. Sprinkle over 1/2 tsp salt, the pepper and fennel powder. Rub all over the flesh, including on the sides, being sure you get right into all the cracks and crevices.
- Wrap in foil: Place 2 pieces of foil on a work surface. Put the belly in middle of foil, skin side up. Fold the sides in to enclose the belly, forming an open box, pinching corners to seal tightly and make it as snug as possible. Place meat on a tray.
- Season skin: Pat skin dry with paper towels. Rub with 1/2 tsp oil then sprinkle remaining 1/2 tsp salt evenly all over the skin surface, from edge to edge.
- Slow roast 2 1/2 hours: Place in the oven and roast for 2 1/2 hours. After 1 1/2 hours, remove and tighten the foil (pork will have shrunk), and continue cooking. This keeps the pork fat level up as high as possible, and the flesh protected so it stays moist.
- Increase heat: Remove pork from oven, then increase heat to 240°C/465°F (all oven types).
- Level pork: Remove pork from foil and place on a rack set over a tray (using rack is best, but optional). Use scrunched up balls of foil stuffed under pork to prop up so the skin surface is as level and horizontal as possible (see photos in post).
- 30 minutes on high heat! Place the pork back in the oven for 30 minutes, rotating after 15 minutes as needed, until the crackling is deep golden, puffy and crispy all over. If some patches are browning faster, protect with foil patches.
- Rest 10 minutes: Remove pork from oven. Rest for 10 minutes before slicing.
- Serving: Slice into 2cm / ⅘"-thick slices using a serrated knife. Pictured in post with Apple Sauce and Vermouth Jus, with a side of Cauliflower Puree (Note 2)! See directions in post for how to plate it up as pictured (fine dining style!), as well as a list of more sauce options.
Nutrition Facts : Calories 1313 kcal, Carbohydrate 1 g, Protein 23 g, Fat 135 g, SaturatedFat 49 g, Cholesterol 180 mg, Sodium 661 mg, Fiber 1 g, ServingSize 1 serving
CRISPY PORK BELLY SANDWICH
Provided by Food Network
Time P1DT4h50m
Yield 1 serving
Number Of Ingredients 18
Steps:
- For the braised pork belly: Sprinkle the pork belly with the garlic pepper seasoning, then refrigerate, 24 hours.
- Preheat oven to 425 degrees F and preheat a large skillet over medium heat.
- 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.
- 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.
- For the sandwich: Bring oil to 325 degrees F in a deep-fryer.
- 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.
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CHINESE CRISPY PORK BELLY | RECIPETIN EATS
From recipetineats.com
Estimated Reading Time 8 mins
- Use an ice pick, sharp metal skewer or another tool to prick tons and tons of holes in the skin. Avoid piercing int o the fat as best you can, and really ensure you do not pierce the flesh (Note 5)
- Remove pork onto cutting board. Slice into 1 - 1.5cm / 2/5 - 3/5" thick slices, then into smaller slices like pictured in post.
THE BEST CRISPY PORK BELLY & SANDWICH RECIPE …
From seonkyounglongest.com
- Score the pork belly’s skin *only the skin* about 1/2 inch wide, 1/8 inch deep. Mix vinegar and salt together in a small mixing bowl until salt is completely dissolved. Brush the vinegar and salt mixture on top of the pork belly skin. With no cover, let it dry in a refrigerator for at least 6 hours to 24 hours. This is the most important process for the crispy skin, if the skin is not dried, it won’t bubble pop- means it will be just chewy skin, not crispy.
- Preheated oven to 400f. Place the prepared pork belly on the lowest rack of the oven and roast for 45 to 50 minutes. (depending your size of the pork) When pork belly is fully cooked, then turn the broiler to high (about 500f to 550f) and broil for 10 to 15 minutes. Check the pork belly after 10 minutes, frequently.
- Cut the pork belly with the score line. You can serve the pork belly with rice and some dipping sauces of your favorite and veggie dishes to make a meal. Or make Banh Mi! (Vietnamese Sandwich)
- To make Banh Mi, cut a sandwich bread in half. Spread 1 tsp butter, mayo, a bit of dashes of seasoning sauce and chili sauce. Mix the pork belly with the herb mixture, fresh chili slices, pinch of salt, sugar and black pepper. Put the pork and herb mixture in between the prepared bread. Enjoy!
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CRISPY PORK BELLY SANDWICH WITH MEYER LEMON RELISH ...
From cherryonmysundae.com
Estimated Reading Time 3 mins
- Combine salt with sugar, and hot water, stirring until the salt and sugar have dissolved. Let cool, add the pork belly and refrigerate overnight.
- Drain the pork belly and pat dry. Combine the dry spices (coriander - cumin) in a small bowl and rub onto the pork belly and let sit for 30 minutes. Place pork in a roasting pan and add the white wine and chicken broth into the pan. Cover and braise in the oven for 2 hours or until the meat is very tender. Remove from heat and let rest for 30 minutes. Slice into 1/4 inch thick slices.
- Meanwhile, prepare the Meyer lemon relish. Combine all the ingredients in a medium bowl. Season with salt and pepper and let sit for 10 minutes.
PORK BELLY LETTUCE TOMATO SANDWICH - WEEKEND AT THE …
From weekendatthecottage.com
25% (8)Category SandwichesCuisine SandwichesTotal Time 20 mins
- Prepare the spread: Place mayonnaise and chimichurri into a small bowl and stir together to combine. Set aside.
- Cook the pork belly: Preheat oven to 500°F with the rack in the upper position. Place the pork belly onto a wire rack positioned on a foil-lined baking sheet and roast for 10 minutes. Turn the slices over and cook for an additional 5 minutes or until the strips are a rich golden brown and very crispy.
- While the pork belly is cooking, slice the bread and tomatoes. Toast the bread as soon as you remove the pork belly from the oven.
- Assemble the sandwiches: Place the toasted bread onto your work surface. Add a swipe of the spread to two of the slices. Add one leaf of lettuce to each, followed by a few slices of tomato and two strips of the pork belly. Season with salt and pepper if you wish. Add a dollop of the spread to the top of each sandwich, spreading it out a bit before adding the top piece of toast. Cut the sandwiches in half and serve immediately with olives, pickles or salad.
PORK RECIPES FRIED PORK BELLY BANH MI (FRIED PORK BELLY ...
From seonkyounglongest.com
Estimated Reading Time 4 mins
- First, to make pickled radish and carrots, combine vinegar, sugar and water and stir until sugar dissolved. Add julienne radish and carrot, cover with vinegar mixture completely. Cover and keep it in refrigerate.
- Preheat oven to 400 degrees. Heat frying oil over medium, up to 350 degrees. Very carefully add pork belly pieces into hot frying oil, and cook for 3 to 4 minutes or until it cooked though. Take fried pork belly out and lying on paper towel. Let it cool slightly. We are going to fry the pork belly twice. Reason why doing it is to get rid of extra moister from the pork belly so it will be crispier and have great texture.
- Meanwhile, make dressing and toast bread. Combine fish sauce and next 4 ingredients in a medium mixing bowl until sugar dissolved, set aside. Place baguette into preheated oven; let it just warm up for 2 to 3 minutes (otherwise bread will get too hard), set aside.
- Increase heat to medium high, up to 375 degrees. Then deep fry pork belly one more time, for extra crunch outside but still juicy on the inside! Take fried pork belly out from hot oil, and lying on paper towel to get rid of excess oil. Before it gets cooled down too much, add still hot pork belly into dressing we made earlier. Toss evenly.
PORK BELLY SANDWICH - PINCH AND SWIRL
From pinchandswirl.com
Estimated Reading Time 3 mins
- Slice Oven Roasted Crispy Pork Belly (or other cooked pork belly) into 1/8 to 1/4-inch lengthwise slices. Place in a skillet over medium heat and fry until edges are crisp, about 5 minutes. Remove from skillet to a paper towel to drain.
- Cut crust from bread and toast (if desired). Spread desired amount of mayonnaise mixture onto two slices of bread. On one slice layer 1/4 of the pork belly and desired amount of tomato, avocado and lettuce. Top with remaining bread slice. Repeat with remaining ingredients and serve!
PORK BELLY RECIPES - COOKINGCHEW.COM
From cookingchew.com
- BBQ Pork Belly Slices. If you need pork belly and you need it fast, this is the recipe for you. From start to finish this shouldn’t take you more than 45 minutes.
- Pork Belly Tacos With Pineapple Slaw. There are some incredible taco recipes out there in the world and this is one of them. Let’s start with the slaw that is made out of cabbage, carrots and pineapple.
- Air Fryer Pork Belly Bites. A snack made out of nothing but seasoned pork belly is my kind of snack. These pork belly bites are seasoned simply with oil, brown sugar, garlic powder, salt and pepper.
- Pork Belly With Honey Balsamic Glaze. Instead of pork roast in the slow cooker, cook up some pork belly. It is a delicious change of pace. This tangy and sweet sticky glaze will delight the senses.
- Crispy Pork Belly. You can prep this pork belly recipe and get it in the oven in just five minutes. This is such a simple recipe with only a few very basic seasonings.
- Sticky Chinese Pork Belly. Don’t be intimidated by the recipe ingredients. There are quite a few but most of them are staple pantry ingredients. You may wanna pick up some ginger and lemon grass paste from the store when you are buying that pork belly but you likely have the rest.
- Pork Belly Ramen. This is a unique twist on ramen. Cook up some crispy pork belly and then make some fabulous ramen. With this recipe is hard to know if pork belly is the star or if it is the ramen.
- Smoked Pork Belly Burnt Ends. Pork belly burnt ends are meat candy! These pork belly bites are tender and juicy and loaded with smoke flavor. If this is your first introduction to pork belly be warned that you will become obsessed.
- Pork Belly Sandwich With Jalapeño Slaw. This sandwich has so much flavor built right in. It is made with a chipotle mayo that is rooted in a combination of mayo and greek yogurt and then all of the spices.
- Bourbon Soaked Pork Belly Sliders. First, the pork belly is soaked in bourbon! Then it is cooked in the air fryer. While that beautiful pork belly is getting crispy on the outside and tender on the inside you can make the spicy coleslaw.
CRISPY PORK BELLY SANDWICHES WITH MEYER LEMON RELISH ...
From foodandwine.com
- In a large pot, combine the salt, sugar, bay leaves and boiling water; stir to dissolve the salt and sugar. Add the ice water and let cool. Add the pork belly and refrigerate overnight.
- Drain the pork belly and pat dry with paper towels. In a small skillet, combine the coriander seeds, fennel seeds, peppercorns, cumin, clove and allspice and toast over moderate heat until fragrant, about 3 minutes; transfer to a spice grinder and let cool completely. Coarsely grind the spices and rub them all over the pork belly. Transfer to a platter, cover and refrigerate overnight.
- Preheat the oven to 325°. Rinse the pork, scraping off most of the spices, and pat dry. Heat a large, deep ovenproof skillet until hot. Add the pork, fatty side down, and cook over moderately high heat, turning once, until browned on both sides, 8 minutes. Scatter the garlic, onion, celery and carrots on either side of the pork belly and cook until softened slightly, 5 minutes. Add the wine and boil until reduced to 1/4 cup, 5 minutes. Add the broth and bring to a boil. Cover and braise in the oven for 2 hours, until the meat is very tender but not falling apart. Transfer the pork to a platter and refrigerate for 30 minutes. Cut the meat into 1/2-inch-thick slices, then cut each slice in half so it will fit on the ciabatta.
- In a large nonstick skillet, fry the pork slices in batches over moderately high heat, turning once, until crisp, about 4 minutes.
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