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?!
Servings: 4 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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1. Pork - I used a 750g piece of confit pork belly but you could use regular roasted pork belly, porchetta or roasted pork shoulder.
2. Cooking In An Aga - If you're using a confit pork belly, roast it in the roasting oven, on the second from bottom set of runners. Use the simmering plate to fry your eggs and to toast the buns.
3. Buns - I used my potato burger buns for these sandwiches but pretty much any bread will work. Use whatever you like best!
4. Confit Garlic - I like to use confit garlic for mayo, as it has a deeper, less harsh flavour than fresh. But use fresh or roasted garlic (to taste) if you'd prefer.
5. Making Ahead Of Time - Both the salsa and garlic mayo can be prepared up to 3 days ahead of time and should be stored in the fridge.
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