Braised Pork Belly Sandwich with Meyer Lemon Relish
Servings 4
Ingredients
Pork belly
- 3 tablespoon kosher salt
- 1 tablespoon granulated sugar
- 2 cups water
- 2 lb boneless pork belly
- 1 tablespoon ground coriander
- 1 teaspoon garlic powder
- 1 teaspoon ground fennel
- 1 teaspoon ground cumin
- ½ teaspoon black pepper
- ½ cup dry white wine
- 2 cups chicken broth
Meyer lemon relish
- zest and juice of 1 Meyer lemon
- 1 tablespoon shallot finely chopped
- 1 garlic clove minced
- ½ cup parsley finely chopped
- 1 teaspoon capers
- ½ teaspoon red pepper flakes
- ⅓ cup extra virgin olive oil
- salt and pepper
Mustard aioli
- 1 tablespoon stone ground mustard
- ¼ cup mayonnaise
Remaining ingredients
- 4 ciabatta buns
- 1 cup arugula
- 1 large tomato sliced into ¼ inch thick slices
Instructions
- Combine salt with sugar, and hot water, stirring until the salt and sugar have dissolved. Let cool, add the pork belly and refrigerate overnight.
- Preheat oven to 325 degrees F.
- Drain the pork belly and pat dry. Combine the coriander with garlic powder, fennel, cumin, and black pepper in a small bowl. Rub the spice mixture onto the pork belly, covering all sides except for the skin.
- Heat 2 tablespoon oil in a Dutch oven or braising pot over medium heat. Lightly sear the pork until golden brown on all sides. Add the white wine and chicken broth and bring to a boil. Cover the pot and continue cooking the pork in the oven for 2 hours or until the meat is very tender. Remove from heat and let rest for 30 minutes. Slice the pork belly.
- 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.
- Prepare the mustard aioli. Mix stone ground mustard with mayo in a small bowl until well combined. Set aside.
- 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.
