CRISPY PORK BELLY SANDWICH

Crispy Pork Belly Sandwich image

Provided by Food Network

Time P1DT4h50m

Yield 1 serving

Number Of Ingredients 18

10 pounds skinned center-cut pork belly
1/2 cup garlic pepper seasoning
1/2 gallon Shaoxing rice wine
1 jumbo carrot, diced
1 celery stalk, diced
1 yellow onion, diced
1/2 cup kosher salt
1/2 cup sugar
2 tablespoons star anise, ground using a mortar and pestle
2 tablespoons dried cloves, ground using a mortar and pestle
2 tablespoons Sichuan peppercorns, ground using a mortar and pestle
1 tablespoon dried red chile pepper, ground using a mortar and pestle
6 1/2 cups canned sliced peaches (from about half of a 6-pound 6-ounce can)
2 cups hoisin sauce
2 cups sugar
Oil, for frying
1 bun
Kimchi, for serving

Steps:

For the braised pork belly: Sprinkle the pork belly with the garlic pepper seasoning, then refrigerate, 24 hours.
Preheat oven to 425 degrees F and preheat a large skillet over medium heat.
Sear both sides of the pork belly until charred (about 5 minutes per side). Immediately add the rice wine, carrot, celery, onion, salt, sugar, star anise, cloves, Sichuan peppercorns and red chile pepper and bring to a boil. Cover with aluminum foil and transfer to the oven. Let cook for 3 hours, then remove the pork belly from the liquid and allow to cool. Cut into 6-ounce portions.
For the peach hoisin sauce: Put the peaches in a blender and blend into a puree. Pour into a bowl, then add the hoisin sauce and sugar and whisk until well blended.
For the sandwich: Bring oil to 325 degrees F in a deep-fryer.
Thickly slice a 6-ounce portion of braised pork belly (it should come out to 5 to 6 slices per portion). Fry until golden brown, about 2 minutes. Toast the bun. Place the fried pork belly on the bottom bun. Drizzle with peach hoisin sauce and serve with kimchi on the side.