Pork belly is one of my favorite indulgences, but it rarely comes in small packages. Some might freeze part of it. I just spend time dreaming of all the fun things I can do with it. That’s fair warning - more pork belly dishes to come.
This requires a bit of prep, but it can all be done ahead of time to make lunch or dinner for the next day. It’s sweet, spicy and very different from your usual sammie.
INGREDIENTS
2 large boneless, skinless chicken breasts, halved lengthwise to form 4 filets
1 teaspoon kosher salt
Freshly cracked black pepper, to taste
1 cup flour
2 tablespoons extra-virgin olive oil
2 tablespoons butter
8 strips pork belly cut in half (1/4 Thick)
1/3 cup Hoisin sauce
1/2 cup kimchi
1 large red onion, sliced thin
3/4 cup apple cider vinegar
1.5 tablespoons sugar
1 teaspoon salt
1/4 cup water
Mayonnaise
Kaiser rolls
METHOD
First, make your pickled red onions. Boil water, vinegar and add sugar and salt. When dissolved, add the red onions. Serve after at least an hour, holds up to a week in the fridge. This can be done ahead and is a great item to just have in your fridge.
Working with 1 chicken filet at a time, place the meat between 2 sheets of parchment paper or plastic wrap. Using a meat mallet or rolling pin, pound each cutlet to ¼-inch thickness. Season the chicken cutlets on both sides with salt and pepper.
Dip each seasoned cutlet in the flour on both sides and shake off any extra. Heat the olive oil and butter in a large skillet, over medium-high heat.
Once the butter begins to foam, add two of the pieces of chicken and cook, undisturbed, until golden brown on the bottom, 3 to 4 minutes. Flip the chicken and repeat until the other side is golden brown, and the chicken is cooked through, another 3 to 4 minutes.
Transfer the chicken to a plate. Repeat with the two remaining pieces of chicken.
Render down your pork belly. Sauté in a skillet over medium low heat for about 15 minutes on each side. Make sure the temperature is low enough that the fat is rendering out and the pork belly is getting nice and brown as it cooks.
When it’s browned on both sides and is tender, brush on the Hoisin sauce. Then flip and cook on the other side with the Hoisin. Set aside.
Spread a little bit of mayonnaise on each side of the bun.
Place kimchi on bottom bun, top with chicken, piece of pork belly, pickled onion and top bun.
There’s so much in this sandwich you won’t need anything to go with it.
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