Pork Belly Sandwich

Whole pork belly
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  • Total: 5 hrs
  • Prep: 2 hrs
  • Cook: 3 hrs
  • Servings: 4 servings

This pork belly sandwich recipe is a play on the classic BLT, with pork belly substituted for the bacon. Slow roasting is a long process but the result is meat with some incredible flavor. So hang in there, the end result is worth it.

Regular mayo will work fine in place of the smoked aioli called for in this recipe, and substitute the pickled radishes with any pickled vegetables of your choice. Fresh peaches can be added to this sandwich for that unbeatable flavor combination of sweet and salty if you really want to push it over the top.

This recipe is reprinted with permission from Try This at Home by Richard Blais.


  • For the Pork Belly:
  • 1 pound pork belly (slab rind-on smoked or slab bacon)
  • Kosher salt and freshly ground black pepper (to taste)
  • 2 tablespoons mustard (Dijon)
  • 3 tablespoons brown sugar (light, packed)
  • For the Sandwiches:
  • 2 teaspoons vegetable oil
  • 1 tablespoon lime juice
  • 1 avocado (halved, pitted, and sliced)
  • Kosher salt and freshly ground black pepper (to taste)
  • 8 croissants (sandwich-style, split in half, or good-quality white bread)
  • 1/4 cup smoked aioli
  • 1/2 cup pickled radishes (drained)
  • 1 cup arugula leaves (or watercress sprigs, or flat-leaf parsley)
  • Optional: 1 peach (ripe, or persimmon, or apple, halved, pitted, and sliced)

Steps to Make It

Cook the Pork Belly

  1. Heat the oven to 325 F. Place a double layer of aluminum foil on a baking sheet, and set the pork belly in the center, fat side up.

  2. Season both sides with salt and pepper, and smear the Dijon evenly over the meat side (not the rind).

  3. Sprinkle the brown sugar evenly over the mustard, and press so it adheres.

  4. Wrap the pork tightly in the foil, and roast for 3 hours. Let cool to room temperature.

  5. Peel the rind off the pork belly, and discard.

  6. Wrap the belly tightly in plastic wrap, and chill thoroughly in the refrigerator for at least 2 hours and up to 5 days.

Make the Sandwiches

  1. Unwrap the pork, and slice it into 8 even slices. Heat the oil in a large nonstick skillet over medium-high heat. Add the pork, and sear on both sides until crisp, about 1 minute per side. Drain on paper towels.

  2. Sprinkle the lime juice over the avocado slices, and season them lightly with salt and pepper and set aside.

  3. Spread 1 tablespoon of the smoked aioli on 4 croissant halves or 4 of the bread slices.

  4. Top the remaining 4 pieces of bread with 2 slices pork belly each, followed by some pickled radishes, 1/4 of the arugula leaves, and 1/4 quarter of the avocado slices. Top with several optional peach slices.

  5. Put the top bread slices on top and serve immediately.