Serves 4

59

Crispy pork belly sandwich with meyer lemon relish

4 hrTotal Time

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Ingredients

Pork belly
• 3 tbsp kosher salt
• 1 tbsp granulated sugar
• 2 cups water
• 2 lb boneless pork belly
• 1 tbsp ground coriander
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp ground fennel
• 1 tsp ground cumin
• 1/2 cup dry white wine
• 1 1/2 cups chicken broth
Meyer lemon relish
• zest and juice of 1 Meyer lemon
• 1 tbsp shallot, finely chopped
• 1 garlic clove, minced
• 1/4 cup parsley, finely chopped
• 1 tsp capers
• 1/2 tsp red pepper flakes
• 1/3 cup extra virgin olive oil
• salt and pepper
Mustard aioli
• 1 tbsp stone ground mustard
• 1/4 cup mayonnaise
Remaining ingredients
• 4 ciabatta buns
• Arugula
• 1 large tomato, sliced into 1/4 inch thick slices

Instructions

1. Combine salt with sugar, and hot water, stirring until the salt and sugar have dissolved. Let cool, add the pork belly and refrigerate overnight.
2. Preheat oven to 325 degrees F.
3. Drain the pork belly and pat dry. Combine the dry spices (coriander - cumin) in a small bowl and rub onto the pork belly and let sit for 30 minutes. Place pork in a roasting pan and add the white wine and chicken broth into the pan. Cover and braise in the oven for 2 hours or until the meat is very tender. Remove from heat and let rest for 30 minutes. Slice into 1/4 inch thick slices.
4. Meanwhile, prepare the Meyer lemon relish. Combine all the ingredients in a medium bowl. Season with salt and pepper and let sit for 10 minutes.
5. Prepare the mustard aioli. Mix stone ground mustard with mayo in a small bowl until well combined. Set aside.
6. Heat a nonstick skillet over medium heat. Add the sliced pork belly and cook until crisp about 2 minutes. Flip and cook on the other side another 2 minutes. Remove from heat.
7. Assemble the sandwiches. Smear each bottom bun with mustard aioli and top with arugula, sliced tomatoes, pork belly, and the Meyer lemon relish. Serve immediately.