Pork Belly Tea Sandwiches Recipes

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.

Steps:

• In a bowl, combine kecap manis, black vinegar, soy sauce, fish sauce and lime juice. Place pork belly in a heavy 1-gallon freezer bag with zip closure. Pour soy sauce mixture in, close bag, place in another freezer bag to prevent leaking, and refrigerate at least 24 hours, turning from time to time.
• The next day, heat oven to 225 degrees. Place pork skin side up in a roasting pan with a close fit, pour in marinade, add about 1/3 cup water so liquid comes halfway up sides of pork. Cover with a sheet of parchment, then tightly cover with foil. Place in oven and roast about 3 hours, until a skewer inserted in pork meets little or no resistance. Allow to cool in pan about 30 minutes.
• While pork cooks, trim scallions, discarding all but about an inch of green, and slice very thin at an angle. Place in a bowl, toss with a little salt, and pour rice vinegar over. Cover and allow to marinate at least 2 hours. In a separate bowl mix mayonnaise with garlic and sambal oelek.
• When pork has cooled, remove skin. Cut pork in 4-inch-long chunks and cut each into very thin slices. You should be able to make at least 36 4-inch slices.
• Place bread on a work surface and spread each piece with mayonnaise mixture. Drain scallions and scatter them over half the bread slices. Top each of these with 3 slices pork lined side by side in a single layer. Place 2 cilantro sprigs on pork, then cover with remaining bread, mayonnaise side down. Trim crusts from each sandwich. Leave sandwiches whole or cut each into thirds, between the slices of pork, and serve.

Steps:

• Preheat oven to 375 degrees F.
• Score the pork belly several times on fatty side. Season with salt and pepper, to taste.
• Coat a large Dutch oven, over medium heat, with oil. Add the pork belly, 1 piece at a time, scored side down, to the pot. Sear slowly to render the fat on all sides for 3 to 4 minutes. Remove from pan and set aside. Drain off the excess fat leaving 3 to 4 tablespoons and add the garlic. Brown the garlic, then add the onions and cook until slightly colored, about 2 to 3 minutes.
• Stir in the brown sugar and balsamic and cook until syrupy, about 1 to 2 minutes. Add the Dijon and whisk until smooth. Stir in the rosemary, mushrooms, peppers and broths and bring to a boil. Return the pork belly to the pan, cover and put in the oven. Braise until fork tender, about 1 1/2 to 2 hours. Remove from oven and transfer the pork belly to a platter.
• Pesto mayo:
• Mix all the ingredients with a whisk in a small bowl and set aside.
• To assemble sandwiches:
• Spread pesto mayonnaise liberally on each side of the toasted rolls. Put a piece of pork belly and several slices of smoked mozzarella on the bottom halves. Arrange the bottom halves of assembled sandwich on a sheet pan and put back in the oven until cheese melts and browns, about 1 to 2 minutes. Remove from the oven, cover with the roll tops and serve.