Slow-Braised Bourbon & Fish Sauce Pork Belly Sandwiches
Growing up in Atlanta, the smell of slow-simmering pork rolling through the house meant somebody loved you. My grandmother would leave a heavy pot on the stove for hours until the meat practically melted. I wanted to capture that deep, soul-warming comfort but bring in the fine-dining techniques I honed in Charleston. That is exactly how these Slow-Braised Bourbon and Fish Sauce Pork Belly Sandwiches were born. The inspiration came when a memory of her Sunday roasts collided with my love for building complex, modern flavor profiles. I took her endless patience for braising and applied a chef trick: reducing the bourbon and a splash of fish sauce from the braising liquid into a sticky, umami-rich glaze. It sounds a little wild, but that funky depth honors the Southern tradition of heavily seasoned, slow-cooked goodness. Stacked high on toasted brioche with a sharp spring cabbage slaw to cut the richness, this sandwich is a bridge between my past and present. To make it your own, try tossing some pickled jalapeños into the slaw for extra heat, or swap the brioche for one of my transcendent buttermilk biscuits. Pull up a chair, take your time, and taste the history.
Featured Recipe
Slow-Braised Bourbon & Fish Sauce Pork Belly Sandwiches
Growing up in Atlanta, the smell of slow-simmering pork meant somebody loved you. I took my grandmother's patience for braising and applied a fine-dining trick—reducing the bourbon and fish sauce braising liquid into a sticky, umami-rich glaze. Stacked on toasted brioche with a sharp spring cabbage slaw, this is an elevated comfort lunch that will make you rethink the midday meal entirely.
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Timeline
Ingredients
- 2 lbs pork belly, skinless(Look for a piece with an even ratio of meat to fat)
- 1 tbsp vegetable oil(For searing)
- 2 cups chicken stock(Low sodium preferred)
- 1/4 cup bourbon(Something you'd be happy to drink)
- 1/4 cup dark brown sugar(Packed)
- 2 tbsp fish sauce(The secret umami weapon)
- 1/4 cup apple cider vinegar(For the braise)
- 1 tbsp apple cider vinegar(For the slaw)
- 4 cloves garlic(Smashed)
- 4 sprigs fresh thyme
- 2 cups spring cabbage(Finely shredded)
- 1/2 cup radishes(Thinly sliced into half-moons)
- 2 tbsp whole grain mustard
- 2 tbsp mayonnaise(Duke's preferred)
- 4 whole brioche buns(Split)
- 2 tbsp unsalted butter(Softened, for toasting buns)
- to taste salt(mentioned in step 5)
- to taste black pepper(mentioned in step 5)
Instructions
- 1
Preheat your oven to 325 degrees Fahrenheit. Take your 2 lbs pork belly, skinless and cut it into 1-inch thick slabs. By slicing the pork belly before braising, we maximize the surface area for that gorgeous glaze later.
5 min
Tip: If your pork belly is very soft, pop it in the freezer for 15 minutes before slicing to get clean, even cuts.
- 2
Place a heavy Dutch oven over medium-high heat and add 1 tbsp vegetable oil. Once the oil is shimmering, add the pork belly slabs. Sear until deeply golden brown on both sides, about 4 minutes per side.
8 min
Tip: Don't crowd the pan. Work in batches if you need to, so the meat sears rather than steams.
- 3
Turn the heat down to medium. Carefully pour in the 1/4 cup bourbon to deglaze the pot, scraping up all those beautiful brown bits from the bottom. Whisk in the 2 cups chicken stock, 1/4 cup dark brown sugar, 2 tbsp fish sauce, and 1/4 cup apple cider vinegar. Toss in the 4 cloves garlic and 4 sprigs fresh thyme, and bring the liquid to a gentle simmer.
5 min
Tip: Stand back slightly when adding the bourbon, as it will bubble up vigorously.
- 4
Cover the Dutch oven with a tight-fitting lid and carefully transfer it to the preheated oven. Let the pork belly slowly braise until it is melt-in-your-mouth tender but still holding its shape.
90 min
Tip: Check the liquid level halfway through. It shouldn't reduce much with a tight lid, but if it looks dry, add a splash of water.
- 5
While the pork braises, let's make the slaw to cut through all that richness. In a medium mixing bowl, toss together the 2 cups spring cabbage, 1/2 cup radishes, 2 tbsp whole grain mustard, 2 tbsp mayonnaise, and 1 tbsp apple cider vinegar. Season to taste with salt and black pepper, then cover and refrigerate so the flavors can marry.
10 min
Tip: Making the slaw early allows the cabbage to soften slightly while retaining a great crunch.
- 6
Remove the Dutch oven from the oven. Carefully use tongs to transfer the tender pork belly slabs to a plate. Let them rest while you finish the sauce.
10 min
Tip: The meat will be delicate, so handle it gently to keep the slices intact.
- 7
Spread the 2 tbsp unsalted butter evenly over the cut sides of the 4 brioche buns. Toast them in a large skillet over medium heat until golden brown and crispy.
5 min
Tip: A crispy bun is crucial here to hold up against the juicy pork belly.
- 8
Place the Dutch oven back on the stove over medium-high heat. Skim any excess fat from the surface of the braising liquid, then boil the liquid rapidly until it reduces into a thick, glossy syrup.
5 min
Tip: Watch the pot closely at the end; because of the brown sugar, the glaze can go from perfect to burnt very quickly.
- 9
Return the pork belly to the pot and gently toss to coat each slice in that sticky bourbon-fish sauce glaze. To assemble, pile the glazed pork belly onto the bottom halves of the toasted brioche buns, top generously with the chilled mustard slaw, and cap with the top buns.
5 min
Tip: Serve immediately with lots of napkins. This is a gloriously messy sandwich.
Chef's Notes
Now, I know folks usually save braising for a Sunday supper, but I firmly believe a good lunch deserves the same respect. The fish sauce is my little nod to the modern Southern pantry—I promise it won't taste like fish. It just works quietly in the background to bring out the savory depth of that bourbon and brown sugar, honoring the pork just like my granddaddy would have wanted.
Marcus Stone
Heritage recipes with a chef's touch
My grandmother's kitchen in Atlanta is where I learned that food carries history. Every pot of collards, every batch of biscuits, every Sunday roast told stories of resilience, family, and love. I went on to train at the finest restaurants in Charleston and worked my way up through white-tablecloth kitchens. But I always came back to those family recipes—now I cook them with a chef's technique but a grandmother's heart. Because the best food honors where it came from.