I haven't made a gourmet sandwich in a while so I finally decided to take it upon myself today (actually the last couple days). Braised pork belly comes together with a bright Meyer lemon relish that is oh so satisfying. I'm not going to lie, this pork belly sandwich with Meyer lemon relish is the most time-consuming one I've made yet, but it's completely worth it at the end.
**Helpful tips and common mistakes
Like I mentioned before, this pork belly sandwich with Meyer lemon relish takes time so make sure you plan at least 24 hours in advance.
For the first day, you want to brine the pork belly in a solution of water and salt with the added sugar and bay leaves. Why brine? The solution penetrates the meat and allows the pork to become tender and moist. Make sure you do not over brine because this can make the pork very salty!
The day after brining the pork, you will notice the meat has slightly changed in color and texture.
If you want to make the pork ahead of time, braise the meat, cool and rest in the fridge until you are ready to serve. The pork can be up to 3 days in advance.
I've prepared this sandwich with many different sauces including hoisin balsamic and spicy aioli, but my favorite has to be this Meyer lemon relish. The Meyer lemon adds a tanginess that balances the fatty pork belly so well. I chose onion bread for the sandwich but any sturdy rolls would do. When sharing these sandwiches with another individual, he commented, "You can sell these. Pork belly sandwich food truck?" 🙂
For more pork sandwich inspiration, check out this Mexican carnitas torta.
Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.