Braised Pork Belly Sandwich with Pesto Mayo (Aaron McCargo, Jr.) |
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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 4 |
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Ingredients:
4 (8-ounce) square portions pork belly |
kosher salt |
freshly ground black pepper |
grapeseed oil, to coat bottom of pan |
4 whole cloves garlic |
1 onion, diced |
1/4 cup brown sugar |
1/4 cup balsamic vinegar |
2 tablespoons dijon mustard |
1 sprig rosemary |
1/4 cup dry portobello mushrooms |
2 scotch bonnet peppers or jalapenos, optional |
2 cups beef broth |
2 cups chicken broth |
4 small ciabatta rolls, split and toasted |
8 ounces smoked mozzarella, sliced |
1/2 cup prepared pesto |
1/2 cup mayonnaise |
dash lemon juice |
pinch kosher salt |
pinch freshly ground black pepper |
Directions:
1. Preheat oven to 375 degrees F.
2. Score the pork belly several times on fatty side. Season with salt and pepper, to taste.
3. Coat a large Dutch oven, over medium heat, with oil. Add the pork belly, 1 piece at a time, scored side down, to the pot. Sear slowly to render the fat on all sides for 3 to 4 minutes. Remove from pan and set aside. Drain off the excess fat leaving 3 to 4 tablespoons and add the garlic. Brown the garlic, then add the onions and cook until slightly colored, about 2 to 3 minutes.
4. Stir in the brown sugar and balsamic and cook until syrupy, about 1 to 2 minutes. Add the Dijon and whisk until smooth. Stir in the rosemary, mushrooms, peppers and broths and bring to a boil. Return the pork belly to the pan, cover and put in the oven. Braise until fork tender, about 1 1/2 to 2 hours. Remove from oven and transfer the pork belly to a platter.
5. Pesto mayo:
6. Mix all the ingredients with a whisk in a small bowl and set aside.
7. To assemble sandwiches:
8. Spread pesto mayonnaise liberally on each side of the toasted rolls. Put a piece of pork belly and several slices of smoked mozzarella on the bottom halves. Arrange the bottom halves of assembled sandwich on a sheet pan and put back in the oven until cheese melts and browns, about 1 to 2 minutes. Remove from the oven, cover with the roll tops and serve.
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