Crispy pork belly sandwich with fennel apple slaw
Pork second courses
I've never been to the UK so I did a bit of research to figure out what is quintessential pub food. My eye was caught by a very simple bacon sandwich - white bread - something called HP sauce. I decide to riff on this by making a pork belly sandwich. This is certainly something of an indulgence - pork belly gets its succulence through layers of luxurious fat . . . but I balanced it with a crisp slaw and some tangy blue cheese. The cooking liquid from the pork belly becomes a rich stock you pour over the meat and saturate the rolls (use a sturdy roll like cibatta so it doesn't fall apart when saturated with the delicious broth). I can imagine this would be a nice treat late night at a dark pub. The pork belly approach was taken from David Chang's amazing pork belly buns.
Share:
0
37
0
Comments