Roast Pork Belly Sandwich with Yellow Coconut Curry Sauce & Thai-Inspired 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.

Course Sandwich

Cuisine Asian, Thai

Keyword coconut, coconut milk, curry, pork belly, slaw, yellow curry

Prep Time 6

Cook Time 2

Servings

Calories 2153kcal

Ingredients

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-inspired slaw:

2 cups shredded green cabbage
1 cup shredded purple cabbage
½ cup shredded carrots
¼ cup thinly sliced red onion
¼ cup cilantro leaves
2 green onions, thinly sliced
1 teaspoon rice vinegar
1 teaspoon toasted sesame oil
1 teaspoon freshly squeezed lime juice

For serving:

4 sandwich rolls

US Customary - Metric

Instructions

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 350ºF (180ºC). 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 450ºF (230ºC) and continue to roast until the pork skin gets crispy and bubbly, about 15 to 20 minutes. Remove the pork belly from the oven and transfer to a cooling rack. Slice into 1” cubes and set aside.

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-inspired slaw:

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

For serving:

To serve: Serve pork belly warm, reheating in a nonstick skillet over medium heat if needed. Slice the rolls in half lengthwise without cutting all the way through. Layer pork belly and slaw inside the split rolls. Top with the coconut curry sauce.

Nutrition