Roast Pork Belly Sandwich with Yellow Coconut Curry Sauce & Thai-Inspired Slaw

Ingredients

• 1.36 kg (3 lb)boneless, skinless pork belly
• 30 ml (2 tablespoons)kosher salt
• 50 g (1/4 cup)granulated sugar
• 15 ml (1 tablespoon)extra-virgin olive oil
• 80 ml (1/3 cup)diced yellow onion
• 2 clovesgarlic, chopped
• 1.25 ml (1/4 teaspoon)Madras curry powder
• 10 ml (2 teaspoons)yellow curry paste
• 120 ml (1/2 cup)coconut milk
• 480 ml (2 cups)shredded green cabbage
• 240 ml (1 cup)shredded purple cabbage
• 120 ml (1/2 cup)shredded carrots
• 60 ml (1/4 cup)thinly sliced red onion
• 60 ml (1/4 cup)cilantro leaves
• 2green onions, thinly sliced
• 5 ml (1 teaspoon)rice vinegar
• 5 ml (1 teaspoon)toasted sesame oil
• 5 ml (1 teaspoon)freshly squeezed lime juice
• 4sandwich rolls

Instructions

1. 1

   Season the pork

   Set the pork belly fat-side up in a 2.8-litre roasting dish. Prick holes all over it with a metal skewer or small knife. Mix the salt and sugar in a small bowl, rub the mixture over the pork, then refrigerate uncovered for at least 6 hours and up to overnight.

2. 2

   Roast until crisp

   Heat the oven to 180°C. Pour away any liquid collected in the roasting dish. Roast the pork for 1 hour 30 minutes, then raise the oven to 230°C and roast for a further 15–20 minutes, until the skin is crisp and blistered. Transfer it to a cooling rack, cut into 2.5 cm cubes and set aside.

3. 3

   Cook the aromatics

   Warm a medium sauté pan over a medium heat, add the olive oil and heat it through. Add the yellow onion and garlic; cook, stirring occasionally, for about 6 minutes until the onion is soft and translucent.

4. 4

   Finish the sauce

   Stir in the curry powder and yellow curry paste and cook for about 30 seconds, until fragrant. Whisk in the coconut milk, then simmer for about 10 minutes until the sauce thickens.

5. 5

   Mix the slaw

   Toss all the slaw ingredients together in a medium bowl. Set aside until you are ready to assemble the sandwiches.

6. 6

   Assemble the rolls

   Serve the pork belly warm, reheating it in a non-stick frying pan over a medium heat if needed. Split the rolls lengthways without cutting all the way through. Fill them with pork belly and slaw, then spoon over the coconut curry sauce.

What is a Thai-inspired pork belly sandwich?

This is a generously filled sandwich that brings together crisp roasted pork belly, coconut curry sauce and a fresh cabbage slaw. Its flavours take inspiration from Thai cooking, though it is a sandwich built around a mix of ingredients rather than a traditional Thai dish.

The rich pork and creamy sauce are offset by crunchy vegetables, lime and vinegar. That contrast makes the filling feel balanced, while the rolls give it a sturdy base.

Nutrition and macros by portion

The nutrition label shows one serving as written: 2153 calories, 43g protein, 60g carbs, 194g fat.

Pork belly and coconut milk supply most of the fat, while the rolls and sugar contribute carbohydrates; the pork provides most of the protein. The cabbage and carrots add vegetables, and serving the sandwich with extra salad or fresh vegetables is a practical way to balance the plate.

Why the pork needs an uncovered rest

Scoring the pork gives the salt-and-sugar mixture plenty of contact with the surface. Leaving it uncovered in the fridge for at least 6 hours also lets the exterior dry, which helps the skin blister during the hotter finish.

Drain away any liquid before roasting, as directed. Keep the pork uncovered while it rests in the fridge; covering it traps moisture on the surface.

Getting the two-stage roast right

Steady heat at 180°C cooks the pork belly before the oven temperature rises. The final 15–20 minutes at 230°C are for crisping the skin, so keep an eye on it and use the recipe’s visual cue: crisp, bubbly skin.

Rest the pork on a cooling rack after roasting, then cut it into cubes. If it has cooled by serving time, warm the pieces gently in a non-stick frying pan.

Building a smooth curry sauce

Cook the onion and garlic until the onion is tender and opaque, about 6 minutes, before adding the spices. Give the curry powder and paste around 30 seconds in the pan to release their aroma.

Whisk in the coconut milk, then simmer until the sauce thickens, about 10 minutes. Stir as needed and keep the heat moderate so it simmers rather than boils vigorously.

Keeping the slaw crisp

Shredded green and purple cabbage, carrots and red onion give the slaw its crunch. Cilantro and green onions add fresh, savoury notes, while rice vinegar, sesame oil and lime juice bring tang and fragrance.

Toss the ingredients together and set the slaw aside until assembly. For the best texture, avoid putting it into the warm rolls well ahead of serving.

Assembling and serving

Split each roll lengthways without cutting through the hinge, so it can hold the filling. Layer in warm pork belly and slaw, then spoon the curry sauce over the top.

Serve as soon as the sandwiches are assembled, while the pork is warm and the slaw still has its crunch. A simple side of fresh vegetables or fruit can complement the rich filling.

Recipe notes & tips

• Use a roasting dish large enough to hold the pork without crowding it.
• Score the pork all over, taking care not to cut deeply into the meat.
• Let the pork sit uncovered in the fridge for at least 6 hours for the specified dry-salting step.
• Watch the pork closely during the final high-heat roast and remove it when the skin is crisp and blistered.
• Cut the pork into even cubes so the filling is easier to distribute between the rolls.
• Add the slaw just before serving to preserve its crunch.

Variations

• Adjust the curry heat: Add a little more yellow curry paste for a stronger curry flavour.
• Add extra lime: Squeeze more lime over the assembled filling for added sharpness.
• Make the slaw finer: Slice the cabbage and carrots more finely for a softer, easier-to-bite filling.
• Serve open-faced: Use the same fillings on split rolls left open for a less enclosed sandwich.
• Add fresh herbs: Increase the cilantro in the slaw for a more pronounced herbal note.

Common mistakes to avoid

• Skipping the uncovered chill: The pork surface stays damp; refrigerate it uncovered for at least 6 hours.
• Forgetting to drain the liquid: Excess moisture remains in the roasting dish; pour it away before roasting.
• Raising the heat too early: The skin may not have time to cook through; follow the initial 180°C roast before increasing the oven to 230°C.
• Leaving the sauce too thin: It may run out of the sandwich; simmer it until thickened, about 10 minutes.
• Assembling too far ahead: The slaw can lose its crunch; fill the rolls close to serving.
• Cutting through the rolls: The filling can spill out; split them lengthways but leave one side attached.

How to store

Store leftover pork, sauce and slaw separately in airtight containers in the fridge and use within 3 days. Reheat the pork and sauce until hot, then assemble with the chilled slaw; assembled sandwiches are best eaten straight away.

Frequently asked questions