Thomas Straker's Pork Belly Sandwich

Ingredients

• 1 kg Pork belly (skin-on, scored)
• Sea salt (for seasoning the skin)
• 4 Brioche buns (split and toasted)
• 0.25 Red cabbage (finely shredded for slaw)
• 1 Carrot (julienned or grated for slaw)
• 0.5 cup Mayonnaise (for slaw dressing)
• 1 tbsp Apple cider vinegar (for slaw dressing)
• 1 tsp Dijon mustard (for slaw dressing)

Steps

1. 1

   Preheat your oven to 320°F (160°C). Score the pork belly skin in a diamond pattern, being careful not to cut into the meat.

2. 2

   Season the pork belly generously with sea salt, rubbing it into the scores in the skin.

3. 3

   Place the pork belly on a wire rack over a roasting tray and roast for approximately 3 to 4 hours until the meat is tender.

4. 4

   Increase the oven temperature to 425°F (220°C) for the last 20-30 minutes to crisp up the crackling until it is golden and bubbly.

5. 5

   Remove the pork from the oven and let it rest for at least 15-20 minutes before slicing.

6. 6

   While the pork rests, prepare the slaw by mixing shredded red cabbage and carrots with mayonnaise, apple cider vinegar, and Dijon mustard in a medium bowl.

7. 7

   Slice the brioche buns and toast them in a pan or under a broiler until golden brown.

8. 8

   Assemble the sandwich by placing a generous portion of sliced pork belly onto the bottom bun, topping with the slaw, and finishing with the top bun.

Notes

The '17 hour' reference in the comments likely refers to a very long slow-cook or overnight dry-brining process common for professional-grade pork belly, though a standard 4-hour roast provides excellent results for home cooks.

Nutrition per serving

• main
• sandwich
• pork
• lunch
• dinner
• comfort food
• slow-cooked