Braised Pork Belly Sandwich with Pesto Mayo Recipe

Name: Braised Pork Belly Sandwich with Pesto Mayo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (8-ounce) square portions pork belly; Kosher salt; Freshly ground black pepper; Grapeseed oil, to coat bottom of pan; 4 whole cloves garlic; 1 onion, diced; 1/4 cup brown sugar; 1/4 cup balsamic vinegar; 2 tablespoons Dijon mustard; 1 sprig rosemary; 1/4 cup dry portobello mushrooms; 2 Scotch bonnet peppers or jalapenos, optional; 2 cups beef broth; 2 cups chicken broth; 4 small ciabatta rolls, split and toasted; 8 ounces smoked mozzarella, sliced; 1/2 cup prepared pesto; 1/2 cup mayonnaise; Dash lemon juice; Pinch kosher salt; Pinch freshly ground black pepper

Servings: persons

4 (8-ounce) square portions pork belly
Kosher salt
Freshly ground black pepper
Grapeseed oil, to coat bottom of pan
4 whole cloves garlic
1 onion, diced
1/4 cup brown sugar
1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
1 sprig rosemary
1/4 cup dry portobello mushrooms
2 Scotch bonnet peppers or jalapenos, optional
2 cups beef broth
2 cups chicken broth
4 small ciabatta rolls, split and toasted
8 ounces smoked mozzarella, sliced
1/2 cup prepared pesto
1/2 cup mayonnaise
Dash lemon juice
Pinch kosher salt
Pinch freshly ground black pepper

1
Preheat oven to 375 degrees F.
2
Score the pork belly several times on fatty side.
3
Season with salt and pepper, to taste.
4
Coat a large Dutch oven, over medium heat, with oil.
5
Add the pork belly, 1 piece at a time, scored side down, to the pot.
6
Sear slowly to render the fat on all sides for 3 to 4 minutes.
7
Remove from pan and set aside.
8
Drain off the excess fat leaving 3 to 4 tablespoons and add the garlic.
9
Brown the garlic, then add the onions and cook until slightly colored, about 2 to 3 minutes.
10
Stir in the brown sugar and balsamic and cook until syrupy, about 1 to 2 minutes.
11
Add the Dijon and whisk until smooth.
12
Stir in the rosemary, mushrooms, peppers and broths and bring to a boil.
13
Return the pork belly to the pan, cover and put in the oven.
14
Braise until fork tender, about 1 1/2 to 2 hours.
15
Remove from oven and transfer the pork belly to a platter.
16
Pesto mayo:
17
Mix all the ingredients with a whisk in a small bowl and set aside.
18
To assemble sandwiches:
19
Spread pesto mayonnaise liberally on each side of the toasted rolls.
20
Put a piece of pork belly and several slices of smoked mozzarella on the bottom halves.
21
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.
22
Remove from the oven, cover with the roll tops and serve.

1049

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 4 (8-ounce) square portions pork belly, Kosher salt, Freshly ground black pepper, Grapeseed oil, to coat bottom of pan, and more.

Yes, Braised Pork Belly Sandwich with Pesto Mayo falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Braised Pork Belly Sandwich with Pesto Mayo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions