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1
Preheat the oven to 350F.
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2
Season the meat with salt and pepper.
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3
Heat the oil in a large ovenproof skillet over medium heat.
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4
When the oil slides easily across the pan, add the meat, skin side down.
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5
Cook for about 15 minutes, until the skin is browned.
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6
Transfer the meat to a plate and pour off all but 2 tablespoons of the fat from the skillet.
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7
Add the onion, carrots, celery, leek, and garlic to the skillet.
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8
Cook the vegetables, stirring occasionally, for about 20 minutes, until they are tender and beginning to brown.
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9
Return the meat to the skillet, skin side up, and add about 2 cups of chicken stock (it should surround the meat, not cover it).
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10
Bring the stock to a simmer, then transfer the skillet to the oven.
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11
Gently simmer the meat, uncovered, for 1 hour.
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12
Add the remaining cup of chicken stock and cook for another hour or so, until the pork is tender enough to cut with a fork.
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13
Remove the skillet from the oven and cool the meat in the braising liquid.
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14
Increase the oven temperature to 400F.
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15
Remove the meat from the liquid and gently lift off and discard the skin.
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16
Use a small knife to separate any pieces of skin that dont come away from the fat easily.
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17
Remove a small piece (about 2 tablespoons) of the fat from the meat and render in another skillet over high heat.
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18
Cut the meat into 1/4-inch slices and evenly distribute in the skillet with the rendered fat.
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19
Leave in the skillet until the bottom of the meat turns crisp.
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20
Transfer the skillet to the oven and cook for 10 minutes, then flip the pork and continue cooking for another 10 minutes, until crisp.
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21
Remove from the oven and transfer the meat to paper towels.
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22
In another skillet over medium-high heat, add the bacon and render the fat.
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23
If not much fat is rendered, add some of the pork belly fat to the skillet.
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24
Add the caraway seeds and toss, then add the endive and saute until browned and slightly wilted.
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25
Add the sugar to the bottom of the skillet.
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26
Once the sugar has dissolved and starts to caramelize, add the vinegar and season with pepper.
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27
Continue cooking until the vinegar is reduced and the endive are just slightly moist.
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28
Remove from the heat and set aside.
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29
Slice the ciabatta rolls in half.
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30
Spread the mustard on the bottom halves.
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31
Top with slices of the pork belly, followed by the endive.
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32
Close the sandwiches and serve.
