Maggie and Sean Neal Love Their Sweet Glazed Pork Belly Sandwich
Pork Belly marinade:
In a bowl mix together the following:
-2 tsp of sesame seeds,
-2 tsp cumin
-1/2 tsp brown sugar
-3 tsp oyster sauce
-2 tsp chili powder
-2 tsp of soy sauce.
Pork belly:
- Preheat your oven to 250. Lay your pork belly meat side up on aluminum foil and slice to create ridges. I used about five pieces of pork belly (would make 2-3 sandwiches).
- Pour your marinade on top reserving some.
- Rub the marinade into the ridges. Flip over and pat your skin dry.
- Roll the aluminum so that you create a little boat around the pork belly.
- Layer salt on top of the skin and place in oven for 90 minutes.
- Then take it out and remove the salt, add some olive oil to the skin and place back in oven at 375 for 15-20 mins (keep an eye on the skin)
Aioli:
In a bowl mix together the following:
-1/4 cup kewpie Mayo
-1/2 tbsp sriracha
-1/2 squeezed lime juice
-1 tsp minced garlic
-1 tsp agave
-2 tsp chili crunch
Slaw:
In a bowl mix together the following:
-1/4 cup shredded carrots
-1/4 cup cucumber
-14 cup daikon radish
-1 tsp rice vinegar
-1 tsp white sugar
Build the Sandwich:
Take your Ciabatta bread, layer the aioli on both pieces of bread, add in your pork belly and top with the slaw.