Pork Belly Sandwich

Ingredients

• 227 g (½ lb)pork belly, sliced 6 mm (¼ inch) thick, skin removed
• ½ teaspoonsalt
• ⅛ teaspoonblack pepper
• to servetomato slices
• to servelettuce
• to servesandwich buns
• to servepickles
• 2 teaspoonschampagne vinegar
• 2 tablespoonssoy sauce
• 1 tablespoonhoney
• 2 teaspoonswhite miso paste
• 60 ml (¼ cup)mayonnaise
• 1½ teaspoonshoisin sauce
• 1 tablespoonsriracha

Instructions

1. 1

   Preheat the oven

   Heat the oven to 149°C (300°F).

2. 2

   Season the pork

   Sprinkle the pork belly with the salt and black pepper.

3. 3

   Bake the pork

   Set the pork on a baking rack over a baking sheet. Bake for 2 hours, turning it once halfway through.

4. 4

   Baste with glaze

   After the first hour, begin brushing the pork with glaze. Baste every 15 minutes until the pork is done.

5. 5

   Mix spicy mayonnaise

   While the pork bakes, combine the mayonnaise, hoisin sauce and sriracha. Keep the mixture in the fridge until you are ready to use it.

6. 6

   Brush remaining glaze

   Take the pork out of the oven and brush on any glaze left over.

7. 7

   Heat the skillet

   Warm a cast-iron skillet over a medium heat, then add the pork belly pieces.

8. 8

   Crisp the pork

   Brown the pork for about 2–3 minutes on each side, taking care not to burn the glaze. If it begins to burn, add a little water to the pan.

9. 9

   Prepare the glaze

   Put the champagne vinegar, soy sauce, honey and white miso paste in a small saucepan.

10. 10

    Simmer until thick

    Bring the glaze to a simmer and cook for about 3–5 minutes, until thickened.

What is a pork belly sandwich?

Pork belly sandwiches are a hearty American-style combination of rich pork and familiar bun fillings. This version takes inspiration from sweet-savoury Asian-style glazes, with miso, soy and hoisin balanced by honey and vinegar.

Slow oven cooking softens the pork before a quick pan-fry crisps its glazed edges. Spicy mayonnaise, crisp lettuce, tomato and pickles add contrast to the rich meat.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1048 calories, 22g protein, 51g carbs, 84g fat.

Pork belly and mayonnaise contribute most of the fat, while the buns and honey provide much of the carbohydrate. The pork supplies the protein, with additional fat and sodium coming from the sauces. Balance the plate with extra lettuce, tomato or other fresh vegetables alongside the sandwich.

The glaze and its timing

Glaze ingredients: champagne vinegar, soy sauce, honey and white miso make a salty, sweet and tangy coating. Simmer them for 3–5 minutes until thickened, then use the glaze to baste the pork during the second hour of baking.

Basting: start at the one-hour mark and repeat every 15 minutes. Brushing on the glaze gradually helps it cling, but keep an eye on it when crisping the pork in the skillet.

Choosing the pork belly

Sliced pork: pieces around 6 mm thick cook through in the oven and are easy to crisp in a pan. Skinless slices are specified here, so the final crisping is focused on browning the meat and glaze rather than crackling the skin.

Even thickness: try to use slices of a similar thickness so they cook at roughly the same rate. Season both sides with the measured salt and pepper before baking.

Getting tender, crisp pork

Oven stage: the low 149°C temperature and two-hour bake give the pork time to become tender. Turn it once halfway through, as directed, and baste from the first hour onwards.

Skillet stage: brown each side for about 2–3 minutes over medium heat. The glaze can darken quickly, so add a little water if it starts to burn rather than letting the coating scorch.

Making the spicy mayonnaise

Mixing: stir the mayonnaise, hoisin and sriracha together while the pork is in the oven. Chilling the sauce until serving keeps it ready to spread into the buns.

Balance: the spicy, savoury sauce brings its own punch, so start with a modest spread and add more to taste. The cool sauce also contrasts with the hot pork.

Building and serving the sandwiches

Fresh fillings: serve the pork in sandwich buns with tomato, lettuce and pickles. Their freshness and acidity offset the rich pork and sticky glaze.

Serving order: assemble the buns close to mealtime so the filling stays warm and the lettuce keeps its crunch. Offer extra pickles on the side if you like a sharper contrast.

Recipe notes & tips

• Use a baking rack so hot air can circulate around the pork.
• Turn the slices halfway through the oven bake for more even cooking.
• Stir the glaze as it simmers and take it off the heat once it has thickened.
• Keep a close watch while browning, because the honey in the glaze can burn.
• Add water a little at a time if the glaze starts to catch in the skillet.
• Mix the spicy mayonnaise while the pork bakes, then keep it chilled until serving.

Variations

• Adjust the heat: use less sriracha in the mayonnaise for a milder sauce.
• Make it tangier: add extra pickles to the assembled sandwich.
• Add crunch: include more lettuce just before serving.
• Change the bun: use your preferred sandwich buns, warmed before filling.
• Serve it open-faced: place the pork and toppings over a split bun instead of stacking a second half on top.

Common mistakes to avoid

• Skipping the rack: pork sitting directly on the baking sheet will not have the same airflow; set it on a rack over the sheet.
• Basting too early: the method starts after the first hour; follow that timing and baste every 15 minutes thereafter.
• Overcooking the glaze: simmer only until it thickens, about 3–5 minutes, so it remains usable for basting.
• Burning the coating: watch the pork as it browns and add a little water to the skillet if the glaze starts to burn.
• Crowding the skillet: the pork needs room to brown; cook it in batches if the pieces do not fit in a single layer.

How to store

Refrigerate leftover pork and spicy mayonnaise separately in covered containers for up to 3 days. Reheat the pork in a skillet until hot, adding a little water if the glaze catches; assemble the buns just before serving.

Frequently asked questions