This is a Sunday afternoon sort of sandwich. Yes, that is thick slices of pork belly. This pork belly sandwich is accompanied by a red cabbage, kale, and carrot coleslaw, which is inspired by my beautiful Oma. She can cook with the best of ’em and has taught me so much. I had this coleslaw at her house and simply could not get enough.
On the spoon, there’s a garlic and jalapeño Dijon that Stevie mixed up for us. He’s a sauce genie, always whipping up creative concoctions. It added the perfect balance, bringing together a sandwich that will have you savouring every bite.
Now we know that pork belly isn’t the healthiest option. We’re not encouraging you to consume pork belly five times a week, moderation is key. If you’re going to eat pork, do it right. Don’t bother with cheap slices of bacon. For this sandwich, you’ll need a cut of cured pork belly. For the two of us, we purchased a 0.45 kg piece, which is just shy of a pound.
You can most certainly try your local supermarket, as many will carry cured pork belly. You can also go speak with your local butcher. Get to know your butcher, as they can help you fill the gap between what you’re eating and where it came from. You’ll hear us speak about locally sourced, organic ingredients often.
This may seem like an overwhelming dish to make, but trust us, it’s not. To be perfectly honest, this lovely coleslaw is even better when it’s made in advance. To make things easier, you can make your coleslaw in the morning, or even the night before.
Not only is this coleslaw pleasing on the eyes, but it’s also a great source of vital nutrients. If you’re going to indulge in pork belly, you need to toss in a few vegetables. When you make your coleslaw ahead of time, you can focus solely on your pork belly once it’s go-time. Oh, you may also want to make some of these bad boys…
Steve is from England, so chips are not a foreign food in our household. Until I met Steve, I would have never dreamt of chips with breakfast. Now, I wouldn’t dream of a ‘full English’ without them.
We tend to switch it up, but these chips are both baking and sweet potatoes. They were baked with olive oil, then topped with chives. Sometimes simplicity is the best. There’s enough flavours going on with the sandwich, so there’s no need to go wild on the chip. If you want a really healthy alternative, bake sweet potato chips in coconut oil instead. It’s a unique flavour, so give it a shot one day!
Back to the star, the pork belly. Make sure you score the fat layer, allowing your oil, honey, and spices to make its way into the grooves. That way, when your pork belly is done, they’ll be a beautifully flavoured crust that melts in your mouth.
Your pork should also rest before you slice it. Although you could most certainly eat it after it’s sliced, Stevie and I like to put the slices back in the oven. They crisp up, without getting dry.
Once they’ve gotten a bit of colour, these slices stack perfectly on a toasted bun. Then, you can top it off with whatever you fancy. In this case, we used Oma’s red cabbage coleslaw and a Dijon sauce. Literally every bite was perfect.
- 3 cups of shredded red cabbage
- 2 cups of kale
- 2 carrots
- 1 tsp brown sugar
- ¼ cup olive oil
- ¼ cup apple cider vinegar
- 2 cloves of garlic (minced)
- Cured pork belly (we used 0.45 kg for two of us, which was MORE than enough)
- 1.5 tsp honey
- ⅛ tsp each: cayenne, cumin, ground coriander, turmeric, smoked salt
- You can make your coleslaw ahead of time, allowing the flavours to marry. Simply mix your sugar, olive oil, and minced garlic, season to taste.
- Chop your red cabbage, kale, and carrots into bite-sized pieces. Dress it up and let it sit in the fridge for a minimum of one hour.
- Preheat your oven to 400 degrees Fahrenheit.
- Next, score the layer of fat on your pork belly. Start by slicing from one corner diagonally, then make slices which run the opposite way, creating a criss-cross pattern.
- Mix all of your spices together, rubbing them into the scored fat. You can also rub honey and a touch of olive oil on at this time.
- Place your pork on a baking sheet and cook for 20 minutes. If you choose a slightly larger piece of pork, you'll need to account for the size. Just keep an eye on it, watching as a nice bark forms.
- Once your pork is cooked, take it out of the oven, allowing it to rest for 6-7 minutes.
- Slice your pork, then place the slices back in the oven, lowering the temperature to 350 degrees. It will only need a few minutes, just to darken up the sides. This is completely optional, but Steve and I like a little crispiness.
- Place your slices on a toasted bun, pile it sky-high with coleslaw, then add your favourite sauce.