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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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.
Frequently Asked Questions
How long does Slow-Braised Bourbon & Fish Sauce Pork Belly Sandwiches take to make?
Slow-Braised Bourbon & Fish Sauce Pork Belly Sandwiches takes about 2 hours 10 minutes total. That includes 20 minutes of prep and 1 hour 50 minutes of cooking.
How many servings does this recipe make?
This recipe makes 4 servings.
What skill level is needed for Slow-Braised Bourbon & Fish Sauce Pork Belly Sandwiches?
This recipe is rated medium — it's intermediate, requiring some cooking experience.
What ingredients do I need for Slow-Braised Bourbon & Fish Sauce Pork Belly Sandwiches?
The main ingredients are: pork belly, skinless, vegetable oil, chicken stock, bourbon, dark brown sugar, fish sauce, apple cider vinegar, apple cider vinegar, garlic, fresh thyme, spring cabbage, radishes, whole grain mustard, mayonnaise, brioche buns, unsalted butter, salt, black pepper.
What type of meal is Slow-Braised Bourbon & Fish Sauce Pork Belly Sandwiches?
Slow-Braised Bourbon & Fish Sauce Pork Belly Sandwiches is categorized as: lunch, dinner.
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