Pork Belly Sandwich Recipe
Ingredients
- 3/4 cup kosher salt
- 1/2 cup sugar
- 3 1/2 pounds pork belly, skin off (ask for side belly)
- 1 cup mayonnaise
- 1/2 cup nonpareil capers
- 4 cups arugula
- 2 tablespoons red wine vinegar
- 4 eggs
- 4 burger buns
Directions
- Mix the salt and sugar together in a small bowl and coat the pork belly evenly with the mixture. Cover and refrigerate for 24 hours.
- Preheat the oven to 350 degrees F. Cook the pork belly in a baking pan, uncovered, until firm, 1 hour 20 minutes to 1 hour 30 minutes. Let rest for 20 minutes.
- Mix the mayonnaise and capers together in a food processor. In a separate bowl, dress the arugula with the red wine vinegar.
- Slice the pork belly in half, lengthwise. Then slice it crosswise into 1/2-inch slices, which should resemble very thick and short slices of bacon. Heat a saute pan over medium heat and add 2 to 3 slices of belly per batch. Cook until crisp on both sides, about 2 minutes per side.
- In a separate nonstick pan, fry the eggs over-easy, so the yolks are still soft.
- Spread some caper mayo on each bottom bun, followed by some belly, an egg and some arugula. Press the top buns down so the yolks pop, and serve.
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