BBQ Rubbed Crispy Pork Belly Sandwich

from the kitchen of Chef Matt Kershner


Equipment Needed

1 – Small Bowl

2 – Plastic Wrap

3 – Kitchen Knife


Ingredients

AmountUnitIngredients
For the Rub…
2tbspSalt
3tbspSmoked paprika
4tspGarlic powder
2tspMustard powder
2tspBlack pepper
1cupBrown sugar
3lbSkinless pork belly
For the Sandwich..
4softBrioche buns
Sweet Carolina-style BBQ sauce
Dill Pickles
Pork Belly; cooked, cooled, and sliced
4tbspButter, for toasting buns

Instructions

  1. In a small bowl, combine all spices and mix well.
  2. Pat the pork belly dry with a paper towel. Completely rub the pork belly with your spice blend, making sure to cover the entire piece of meat.
  3. Wrap the pork belly with plastic wrap and refrigerate for 24 hours.
  4. After 24 hours, roast on a wire rack in preheated 425 degree oven for 15 minutes.
  5. After 15 minutes, turn one down to 325 degrees and continue roasting for 1 hour until pork is crispy on the outside.
  6. Remove from oven and cool pork belly overnight in the fridge.
  7. After cooling overnight, slice pork into 1/4 inch slices.
  8. Sauté sliced pork in BBQ sauce before building sandwiches.
  9. Spread brioche rolls with butter and lightly toast until golden brown.
  10. Arrange hot sliced pork belly onto the bottom of the bun, followed by more BBQ sauce if desired, pickles, and other desired toppings.
  11. Serve hot and enjoy!

“This sandwich is a winter time favorite of mine because it’s so easy to make and nothing beats the hearty, sweet, and salty taste of pork belly on a dreary winter’s night. This sandwich is open-ended, meaning it can be topped with whatever you want. Try it with pickled vegetables, coleslaw, cheese, caramelized onions, or even bacon! It’s sure to please any picky eater.”

Matthew Kershner