Belcampo's Pulled Lamb Belly Sandwich Recipe

1. 1

   Heat the oven to 250 degrees F. To a roasting pan or other large ovenproof dish, add the lamb belly, salt, pepper, garlic cloves, fennel, cumin, and paprika.

2. 2

   Mix everything together, cover the pan with foil, and cook until the meat softens, about 10 hours.

3. 3

   Remove the meat from the resulting braising liquid and allow both to cool.

4. 4

   Lift the solidified fat from the liquid, pour the liquid into a saucepan over medium-high heat, and reduce until thickened.

5. 5

   Shred the meat by hand and recombine with the thickened liquid.

6. 6

   Use right away, or cool and store in the fridge.

7. 7

   Toast the rolls and paint them with the melted butter.

8. 8

   Spread 2 tablespoons of the harissa aioli on a roll and top with 1/3 pound of the hot pulled lamb, some torn cilantro, wild arugula, and a squeeze of lemon.

9. 9

   Repeat with the remaining rolls.

* Per serving · 4 servings · Values may vary.

No additional tips available.