roast pork belly sandwich

Roast Pork Belly Sandwich with Yellow Coconut Curry Sauce & Thai Slaw

This is a sandwich inspired by Thai flavors and consists of layers of thick slices of crispy roasted pork belly, topped with yellow coconut curry sauce and slaw onto a crisp sandwich roll. The cooking instructions call for poking holes in your meat before roasting which may sound odd but it helps to tenderize it and keep the meat moist as it cooks.  (When you think you have poked enough holes, make a few more just for good measure!)  During the cooking process, the fat from the top will render down through the holes resulting in extremely juicy roast pork belly with a perfect ratio of meat to crispy skin (without too much fat). Air-drying the pork belly in the refrigerator will also help to add to the crispy skin. Since the pork belly is fairly salty, I refrain from seasoning the curry sauce or slaw with an abundance of salt. 

For a lighter fare, skip the sandwich rolls and serve the pork belly, coconut curry sauce and slaw piled onto leaves of butter lettuce for lettuce wraps.



For the roast pork belly:

1 (3-pound) slab boneless, skinless pork belly

2 tablespoons kosher salt

¼ cup granulated sugar


For the yellow coconut curry sauce:

1 tablespoon extra-virgin olive oil

1/3 cup diced yellow onion

2 cloves garlic, chopped

¼ teaspoon madras curry powder

2 teaspoons yellow curry paste

½ cup coconut milk


For the Thai slaw:

3 cups shredded green cabbage

½ cup shredded carrots

¼ cup thinly sliced red onion

½ cup roughly chopped cilantro

1 teaspoon rice vinegar

1 teaspoon toasted sesame oil

1 teaspoon freshly squeezed lime juice


1 head butter lettuce

4 sandwich rolls



For the roast pork belly:

Place the pork belly fat-side up in a 3-quart roasting dish. Use a metal skewer or paring knife to score holes all over the pork belly. In a small mixing bowl stir together the salt and sugar until combined. Rub the mixture all over the meat then refrigerate, uncovered, for at least 6 hours and up to overnight.

Preheat the oven to 350º. Pour out any excess liquid that has accumulated at the bottom of the baking dish. Roast the pork belly for 1 hour and 30 minutes, then turn the oven up to 450º and continue to roast until the pork skin gets crispy and bubbly, about 20 minutes. Remove the pork belly from the oven and transfer to a cooling rack.


For the yellow coconut curry sauce:

Heat a medium sauté pan over medium heat, add the olive oil and heat through. Add the onion and garlic and sauté, stirring occasionally, until the onion is tender and opaque, about 6 minutes. Add the curry powder and curry paste and stir until the curry is fragrant, about 30 seconds. Add the coconut milk and whisk to combine. Simmer the sauce until thickened, about 10 minutes.


For the Thai slaw:

Toss all ingredients for the slaw together in a medium mixing bowl. Set the slaw aside until ready to use.


To serve: Serve pork belly warm. Slice the rolls in half lengthwise. Layer butter lettuce leaves then pork belly and slaw. Top with the coconut curry sauce.


Serves 4.




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