Pork Belly Sandwich

Whole pork belly
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Prep: 2 hrs
Cook: 3 hrs
Total: 5 hrs
Servings: 4 servings
Yield: 4 sandwiches
Nutrition Facts (per serving)
1263 Calories
84g Fat
88g Carbs
41g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 1263
% Daily Value*
Total Fat 84g 108%
Saturated Fat 30g 152%
Cholesterol 214mg 71%
Sodium 1225mg 53%
Total Carbohydrate 88g 32%
Dietary Fiber 11g 41%
Total Sugars 26g
Protein 41g
Vitamin C 13mg 64%
Calcium 150mg 12%
Iron 5mg 29%
Potassium 1010mg 21%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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 rind-on smoked pork belly slab

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

  • 2 tablespoons Dijon mustard

  • 3 tablespoons light brown sugar, packed

For the Sandwiches:

  • 2 teaspoons vegetable oil

  • 1 tablespoon lime juice

  • 1 avocado, halved, pitted, and sliced

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

  • 8 sandwich-style croissants, split in half

  • 1/4 cup smoked aioli

  • 1/2 cup pickled radishes, drained

  • 1 cup arugula leaves

  • 1 ripe peach, halved, pitted, and sliced, optional

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.

Recipe Variations

  • Slab bacon can replace the smoked pork belly.
  • If you don't have croissants, try a good-quality white bread.
  • Watercress or flat-leaf parsley can replace the arugula.
  • Switch from peach to slices of persimmon or apple, if you like.