Pork Belly Tea Sandwiches Recipes

PORK BELLY TEA SANDWICHES

Pork Belly Tea Sandwiches image

These sandwiches are not dainty pinkie-in-the-air nibbles, but hefty pork belly tea sandwiches that cater to hearty appetites and cold beer. Zak Pelaccio, the chef and an owner of Fatty Crab, a Malaysian street food cafe on the edge of the meatpacking district, got the idea for them from the afternoon English tea services he enjoyed when he lived in Malaysia. With each bite the sandwiches offer richness, salt and spice, the components that make game day food so satisfying. Southeast Asian chili sauce, two kinds of soy sauce and streaky pork fat heighten the taste. And they are a cinch to make. Just marinate, braise then pile the meat onto big slices of dense supermarket white bread that have been slathered with spicy mayonnaise. They can be made in advance and wrapped and refrigerated for a couple of hours before serving.

Provided by Florence Fabricant

Categories dinner, lunch, sandwiches, main course

Time 4h

Yield 12 sandwiches, 36 pieces

Number Of Ingredients 14

Ingredients

1 1/3 cup sweet soy sauce (kecap manis)
4 tablespoons Chinese black vinegar
2 tablespoons dark soy sauce
2 tablespoons Asian fish sauce
Juice of 1 lime
1 2-pound piece fresh pork belly, with skin
2 bunches scallions
Salt
½ cup rice vinegar
1 ½ cups mayonnaise
1 clove garlic, put through a press
2 teaspoons Thai chili paste (sambal oelek) or sriracha (chili sauce)
24 slices thick white bread
24 large sprigs cilantro

Steps:

In a bowl, combine kecap manis, black vinegar, soy sauce, fish sauce and lime juice. Place pork belly in a heavy 1-gallon freezer bag with zip closure. Pour soy sauce mixture in, close bag, place in another freezer bag to prevent leaking, and refrigerate at least 24 hours, turning from time to time.
The next day, heat oven to 225 degrees. Place pork skin side up in a roasting pan with a close fit, pour in marinade, add about 1/3 cup water so liquid comes halfway up sides of pork. Cover with a sheet of parchment, then tightly cover with foil. Place in oven and roast about 3 hours, until a skewer inserted in pork meets little or no resistance. Allow to cool in pan about 30 minutes.
While pork cooks, trim scallions, discarding all but about an inch of green, and slice very thin at an angle. Place in a bowl, toss with a little salt, and pour rice vinegar over. Cover and allow to marinate at least 2 hours. In a separate bowl mix mayonnaise with garlic and sambal oelek.
When pork has cooled, remove skin. Cut pork in 4-inch-long chunks and cut each into very thin slices. You should be able to make at least 36 4-inch slices.
Place bread on a work surface and spread each piece with mayonnaise mixture. Drain scallions and scatter them over half the bread slices. Top each of these with 3 slices pork lined side by side in a single layer. Place 2 cilantro sprigs on pork, then cover with remaining bread, mayonnaise side down. Trim crusts from each sandwich. Leave sandwiches whole or cut each into thirds, between the slices of pork, and serve.

Nutrition Facts : @context http, Calories 333, UnsaturatedFat 19 grams, Carbohydrate 14 grams, Fat 28 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 8 grams, Sodium 1041 milligrams, Sugar 2 grams, TransFat 0 grams

CRISPY PORK BELLY SANDWICH

Crispy Pork Belly Sandwich image

Provided by Food Network

Time P1DT4h50m

Yield 1 serving

Number Of Ingredients 18

Ingredients

10 pounds skinned center-cut pork belly
1/2 cup garlic pepper seasoning
1/2 gallon Shaoxing rice wine
1 jumbo carrot, diced
1 celery stalk, diced
1 yellow onion, diced
1/2 cup kosher salt
1/2 cup sugar
2 tablespoons star anise, ground using a mortar and pestle
2 tablespoons dried cloves, ground using a mortar and pestle
2 tablespoons Sichuan peppercorns, ground using a mortar and pestle
1 tablespoon dried red chile pepper, ground using a mortar and pestle
6 1/2 cups canned sliced peaches (from about half of a 6-pound 6-ounce can)
2 cups hoisin sauce
2 cups sugar
Oil, for frying
1 bun
Kimchi, for serving

Steps:

For the braised pork belly: Sprinkle the pork belly with the garlic pepper seasoning, then refrigerate, 24 hours.
Preheat oven to 425 degrees F and preheat a large skillet over medium heat.
Sear both sides of the pork belly until charred (about 5 minutes per side). Immediately add the rice wine, carrot, celery, onion, salt, sugar, star anise, cloves, Sichuan peppercorns and red chile pepper and bring to a boil. Cover with aluminum foil and transfer to the oven. Let cook for 3 hours, then remove the pork belly from the liquid and allow to cool. Cut into 6-ounce portions.
For the peach hoisin sauce: Put the peaches in a blender and blend into a puree. Pour into a bowl, then add the hoisin sauce and sugar and whisk until well blended.
For the sandwich: Bring oil to 325 degrees F in a deep-fryer.
Thickly slice a 6-ounce portion of braised pork belly (it should come out to 5 to 6 slices per portion). Fry until golden brown, about 2 minutes. Toast the bun. Place the fried pork belly on the bottom bun. Drizzle with peach hoisin sauce and serve with kimchi on the side.

ABSOLUTELY ADDICTIVE ROAST PORK SANDWICHES

Absolutely Addictive Roast Pork Sandwiches image

A local pub serves these super simple, amazingly tasty Roast Pork Sandwiches. They are sort of a local legend. Making a pork roast just for these sandwiches is a breeze, but this is a great way to use any leftovers from a roast. The pepper jack cheese adds a zip and the dipping "gravy" is what ties it all together. The trick is slicing the pork and the cheese very thin. Enjoy, as the juicy goodness drips down your chin.

Provided by DeSouter

Categories Lunch/Snacks

Time 2h5m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

3 lbs pork roast
sea salt
freshly cracked pepper, to taste
3 tablespoons butter
1 (1 ounce) package mccormack au jus mix
3 1/2 cups water
1 lb monterey jack pepper cheese, sliced thin
French bread (or any type of rolls with a crust that is not super crusty) or Italian bread (or any type of rolls with a crust that is not super crusty)

Steps:

Preheat oven to 375 degrees farenheit.
Sprinkle pork roast with salt and pepper and place on a rack in a roasting pan.
Roast for two hours or until temperature of center of pork registers 150-160 degrees (145 degrees is the new "safe" temp for pork.).
Melt butter over roast while it is still in the roasting pan.
Remove roast from pan, saving the drippings and juice.
Add Au Jus mix and water to drippings and cook according to directions on package.
Place bread in the oven (which has been turned off just after the roast is done) and let it crisp a bit. The heat will help to melt the cheese better than just the heat of the meat will.
Let roast cool for about 10 minutes, then slice thinly.
Pile pork and cheese on bread while meat is still hot.
Serve with Au Jus dipping gravy on the side and LOTS o' napkins.

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