American🥩 Meat

Pork Belly Breakfast Sandwich

Name: Pork Belly Breakfast Sandwich
Total time: 1 h 30 min
Cuisine: American
Ingredients: ~1½ lb pork belly; ~2 cups chicken stock; ~3 tbsp soy sauce; ~2 tbsp brown sugar; ~4 cloves garlic cloves; ~2 tbsp ginger; ~1½ tsp salt and black pepper; ~2 tbsp chili crisp; ~1 tbsp rice vinegar; ~1 tbsp maple syrup; ~2 eggs; ~2 tbsp green onions; ~1 tsp oil; ~1 tbsp butter; ~1 bun; ~2 tbsp Kewpie mayo; ~1-2 slices cheese

⏱ 90 min

Pressure-cooked pork belly cooked until impossibly tender, then chilled, sliced, and crisped, topped with soft scrambled eggs, green onions, and a spicy maple chili glaze on a toasted bun with creamy mayo and cheese.

Adapted from a video by SAM THE COOKING GUY

THE BEST BREAKFAST SANDWICH I'VE MADE IN A LONG TIME

Watch on YouTube

Ingredients

pork bellyskin off; chill overnight before slicing~1½ lbest.
chicken stock~2 cupsest.
soy sauce~3 tbspest.
brown sugar~2 tbspest.
garlic clovessmashed~4 clovesest.
gingersliced, skin on~2 tbspest.
salt and black pepper~1½ tspest.
chili crisp~2 tbspest.
rice vinegar~1 tbspest.
maple syrup~1 tbspest.

Steps

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1
Add chicken stock, soy sauce, brown sugar, smashed garlic, and ginger slices to the pressure cooker and mix. Use two cups as a trivet to elevate the pork belly above the liquid.
2
Season the pork belly on both sides with salt and pepper, then place it in the pressure cooker on the elevated trivet. Cover and set to high pressure for 55 minutes.
3
After 55 minutes, allow the pressure cooker to naturally release steam for 15 minutes, then switch the vent to release any remaining pressure and open the lid.
4
Test the pork belly tenderness by poking it with a fork. Cool it completely on a rack for 30-40 minutes, then wrap tightly in plastic wrap and refrigerate for several hours or preferably overnight.
5
Remove the chilled pork belly from the refrigerator and carefully slice three pieces about 1/4 inch thick, trimming the edges for a clean appearance.
6
In a bowl, combine chili crisp, soy sauce, rice vinegar, and maple syrup to make the sauce.
7
Place the pork belly slices in a hot skillet and sear for 3-4 minutes per side until crispy and golden, allowing the fat to render naturally without adding oil.
8
Remove the crispy pork belly to a plate, draining excess fat. In the same skillet, leave a small amount of fat and add butter, then briefly sauté the green onions until fragrant.
9
Beat the eggs with salt and pepper, pour into the skillet, and cook gently over low heat, stirring slowly until soft and creamy.
10
Lightly toast the bun until golden. Spread Kewpie mayo on the bottom bun and layer with the crispy pork belly slices.
11
Top with the soft scrambled eggs and additional green onions, drizzle with the chili maple sauce, and add cheese.
12
Close the sandwich with the top bun and add a bit more of the chili sauce on top. Serve and enjoy.

Pork Belly Breakfast Sandwich

Ingredients

Steps

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