Leftover Crispy Pork Belly Sandwiches
These pork sandwiches are filled with crispy pork belly, a punchy garlic mayo, sweet peach salsa and a runny fried egg. What’s not to like?!
The ultimate pork sandwich to make at home! Inside a soft, lightly toasted burger bun there’s tender pork belly with the crispiest crackling, a punchy confit garlic mayo, a sweet peach, tomato and mint salsa and to top it all off, a perfectly runny fried egg. It’s the ultimate lunch dish…
So this sandwich came about because I had a piece of pork left from making my confit pork belly. If you’re not familiar, this style of pork belly is cooked twice. You slow cook it submerged in fat, press it overnight in the fridge then roast just before serving, to crisp up the skin and reheat the meat. As my pork hadn’t been roasted yet (just confited), it meant that I could do this just before making my sandwiches, giving it juicier meat and crackling that’s still crunchy.
Now I know not everyone will have a piece of confit pork sitting in their fridge! Fortunately, you can use pretty much any type of pork for these sandwiches and it will still come out great. Leftover roast pork from a Sunday roast will work especially well (reheated in gravy or served cold), so would pulled pork or some smoked ham hocks.
If you’re looking for more lunch inspiration, take a look at our ever growing collection of lunch recipes. There’s something for everyone here, from vibrant salads, to next level sandwiches & homemade scotch eggs.
Components Of This Pork Sandwich
I made a confit pork belly recently, so I thought I’d use the leftovers to make a next level sandwich! As the confit belly needed to be roasted to crisp up the skin, it meant that it would be freshly cooked and the crackling as crisp as possible…
Roasted Pork Belly
I used some freshly roasted confit pork belly for my sandwiches but any type of roast pork will work and it doesn’t have to be freshly cooked. Leftovers will work just as well, if not better!
If you’re not a fan of pork belly or if you’ve roasted another cut of pork, you can serve it cold, pan fried to make extra crispy or reheated in gravy. Pork belly is best served hot (either roasted or pan fried for leftovers), so it just depends on what cut of pork that you’ve used. Slices of pork shoulder for example, would be fantastic pan fried!
However, if you want the crispiest crackling for your sandwiches, I’d highly recommend roasting a piece of confit pork belly or using a freshly roasted piece of pork.
Confit Garlic Mayo
I used some of the leftover fat from my confit pork belly to confit some garlic cloves to use for this mayo. Regular confit garlic cloves will work too though, so will roasted garlic or regular fresh garlic (added to taste).
I made this garlicky mayo by blending confit garlic cloves, Dijon mustard, fresh parsley, lemon juice and a small amount of mayo together until smooth. Then I stirred in more mayo and seasoned to taste. If you were to blend everything together all at once, chances are the emulsion in the mayo will break and the sauce will end up runny. Doing it this way means the mayo stays thick and spreadable.
Peach And Tomato Salsa
Peaches are at peak season right now, so I thought I’d switch out the regular apple sauce that you’d normally serve with pork for a really simple peach salsa. I made this one with yellow peaches, a homegrown tomato from my Grandparent’s allotment (shop bought is fine!), red onion, lime juice, olive oil and fresh mint. To make, it’s pretty much just a case of dicing the fruit & veg, chopping the mint then stirring everything together.
Fried Eggs
I’m a big fan of putting a runny fried egg inside of sandwiches, especially ones that are made with burger buns like these. Feel free to cook yours however you like. Maybe you like the whites extra crispy or the yolks not so runny? It’s up to you.
Toasted Burger Buns
The bread of choice for these sandwiches are my potato burger buns. This is my go-to bread for a lot of my sandwiches and burgers, as they’re seriously good! Plus they’re easy to make as well. Now any good quality bun will work or sliced bread too but if you want to make your own, I’d give these a go.
How To Assemble Pork Belly Sandwiches
Once all of your components are ready, it only takes a minute or two to assemble these sandwiches! You can layer up the mayo, pork, salsa and fried egg in pretty much whatever order you like. Though I like to spread mayo on the bottom piece of bread, pile the crispy pork belly on top then spoon over a generous amount of salsa, top with a fried egg and place the other piece of bread on top.
Frequently Asked Questions
The garlic mayo and peach salsa can both be made up to 3 days ahead of time and should be stored in the fridge. It’s best to assemble the sandwiches just before you serve them though!
Absolutely! If you’re not a fan of garlic mayo or peach salsa, I’d recommend using classic apple sauce instead.
Leftover pork belly is best served hot, as it’s a fatty cut of pork, the fat will be firm and set when cold. If you’re using a leftovers from a different cut of pork (like shoulder) then serving it cold will work better.
More Sandwiches To Try
- Leftover Roast Beef Pittas With Horseradish
- Gravy Dipped Roast Beef Sliders
- Smoked Lamb Shawarma & Za’atar Halloumi Sandwich
- Fried Chicken Katsu Sandwich (Katsu Sando)
- Crispy Fried Cod Sandwich
- Leftover Beef Wellington Sandwich
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Leftover Crispy Pork Belly Sandwiches
Equipment
- Roasting Tin
- Small Frying Pan
- Mixing Bowl
Ingredients
Confit Garlic Mayo
- 150 g Mayonnaise
- 10 g Parsley
- 3 Confit Garlic Cloves (See Notes)
- 2 tsp Lemon Juice
- 1 tsp Dijon Mustard
Peach & Tomato Salsa
- 1 Yellow Peach
- 1 Beef Tomato
- 1 Red Onion
- 2 tsp Finely Chopped Mint
- 1 tbsp Lime Juice
- 1 tbsp Olive Oil
The Sandwich
- 750 g Confit Pork Belly (Or Leftover Roast Pork – See Notes)
- 4 Burger Buns
- 4 Eggs
Instructions
Confit Garlic Mayo
- Add the parsley, garlic cloves, lemon juice, dijon mustard and 50 grams of the mayo into a jug then use a stick blender to blend smooth.
- Add in the rest of the mayo then stir to combine. Season to taste then transfer to a container and store in the fridge until needed.
Peach & Tomato Salsa
- Cut the peach in half, remove the stone then finely dice the flesh. Add the diced peach into a small mixing bowl.
- Next, cut the tomato into quarters then remove the seeds. Finely dice the tomato then add into the bowl with the peach.
- Finely dice the red onion then add into the bowl along with the chopped mint, lime juice and olive oil. Season with salt & pepper then stir to combine.
- Transfer the salsa to a container then store in the fridge until needed.
Pork Belly
- It's up to you how to reheat the pork. If you're using a piece of confit pork belly, score the skin, drizzle with oil, season with sea salt then roast at 220°c/428°f for 20-25 minutes until the skin is crisp or pan fry slices until crisp & golden. If you're using sliced roast pork, add slices into a dish with a splash of gravy then bake at 180°c/356°f for 10-15 minutes, until hot. Or serve cold.
The Sandwich
- Cut the burger buns in half then lightly toast in a frying pan, set over a medium heat.
- Spoon a generous amount of garlic mayo onto the bottom half of each bun. Slice the pork belly into thick slices (if needed), pile up on top of the mayo then spoon salsa on top.
- To cook the fried eggs, set a large frying pan over a medium heat, add in a tablespoon of vegetable oil then leave to heat up for 1-2 minutes. Once the oil is hot, carefully crack in the eggs then cook for 2-3 minutes, until the whites are set but the yolks are runny. Season with salt & pepper once cooked.You may need to fry your eggs in batches, depending on the size of your pan.
- Place a fried egg onto each sandwich then top with the top half of each bun and serve.
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