Crispy Pork Belly Sandwich With Fennel Apple Slaw

Name: Crispy Pork Belly Sandwich With Fennel Apple Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pork Belly; 3 pounds boneless skinless pork belly - cut into four pieces; 1/2 cup kosher salt; 1/4 cup sugar; 2 cups water; 2 cups apple juice; 1 tablespoon fennel seeds; 1 teaspoon black peppercorns; 1 cinnamon stick; 1 tablespoon corriander seeds; 1 tablespoon cumin seeds; 2 sprigs thyme; 1 cup chicken stock; Slaw and Sandwich Assembly; 2 smaller bulbs fennel; 2 apples (not super tart) I used Fuji; 2 small shallots, minced; 2 teaspoons dijon mustard; 2 tablespoons apple cider vinegar; 3 tablespoons olive oil; 1 teaspoon thyme leaves (fresh); 1/2 cup crumbled stilton; 6 sturdy rolls - I used cibatta

Servings: persons

Pork Belly
3 pounds boneless skinless pork belly - cut into four pieces
1/2 cup kosher salt
1/4 cup sugar
2 cups water
2 cups apple juice
1 tablespoon fennel seeds
1 teaspoon black peppercorns
1 cinnamon stick
1 tablespoon corriander seeds
1 tablespoon cumin seeds
2 sprigs thyme
1 cup chicken stock
Slaw and Sandwich Assembly
2 smaller bulbs fennel
2 apples (not super tart) I used Fuji
2 small shallots, minced
2 teaspoons dijon mustard
2 tablespoons apple cider vinegar
3 tablespoons olive oil
1 teaspoon thyme leaves (fresh)
1/2 cup crumbled stilton
6 sturdy rolls - I used cibatta

1
Toast the whole spices in a dry skillet until they become aromatic - about 5 minutes on medium.
2
Mix the salt, sugar, juice, water and stir until dissolved. Add spices and thyme. Pour over pork belly pieces in a baking dish (keep it tight so the pieces are submerged) and brine for 12 hours. (Pork should be fat side up)
3
Remove the belly from the brine - keep in the baking dish and pour in the chicken stock. Cover tightly with foil and roast in a 300 degree oven for 3 hours.
4
Remove the foil and turn on the broiler (keeping the pan in the same mid-rack position rather than moving it up towards the broiler) and broil until the fat top is really browned and crispy. Let cool in the liquid.
5
Slice the pork into 1/4 inch slices. If you want a really crispy sandwich - add this step - heat up a cast iron skillet over medium high - lay the slices of pork belly for 1 -2 minutes until the side is crisp.
6
Using a mandoline - thinly slice the apple and fennel bulbs. Toss with shallots and thyme.
7
Mix the dijon, cider vinegar, and olive oil. Season with salt and pepper. Pour over apple fennel mixture.
8
Assemble the sandwich - place 4 or 5 slices of crispy pork on the bottom roll. Pour over 1 - 2 tablespoons of the cooking broth. Pile on the apple fennel slaw (about 1/2 cup) and sprinkle on your desired amount of crumbled stilton.

1242

kcal

Calories

Fat

Carbs

112

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 23 ingredients. The key ingredients include: Pork Belly, 3 pounds boneless skinless pork belly - cut into four pieces, 1/2 cup kosher salt, 1/4 cup sugar, and more.

Yes, Crispy Pork Belly Sandwich With Fennel Apple Slaw falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!