Get ready to embark on a flavor explosion that will transport your taste buds straight to the vibrant streets of Thailand! This Pork Belly Sandwich with Yellow Curry is not just a meal—it's a culinary adventure that combines melt-in-your-mouth tender pork, rich and aromatic curry sauce, and the perfect balance of textures that will make your mouth water from the first bite. Whether you're a Thai cuisine enthusiast or just looking to spice up your sandwich game, this recipe promises to be a game-changer that will have everyone at your table begging for seconds!
Prep Time: 20 mins
Cook Time: 2 hrs
Total Time: 2 hrs 20 mins
Cuisine: Thai
Serves: 2 sandwiches
Ingredients
- 1 lb pork belly
- 1 tablespoon yellow curry paste
- 1 cup coconut milk
- 2 brioche buns
- 1/4 cup pickled cucumbers
- Fresh cilantro for garnish
Instructions
- Begin by patting the pork belly dry with paper towels and seasoning generously with salt and pepper.
- Preheat the oven to 325°F (165°C). In a large Dutch oven, sear the pork belly on all sides over medium-high heat until golden brown, creating a rich caramelized exterior.
- Remove the pork belly from the pan and set aside. In the same pan, add yellow curry paste and cook for 1-2 minutes until fragrant, releasing its aromatic oils.
- Pour in coconut milk, scraping the bottom of the pan to incorporate all the flavorful browned bits. Return the pork belly to the pan, ensuring it's mostly submerged in the curry liquid.
- Cover the Dutch oven and transfer to the preheated oven. Slow braise for 2 hours, or until the pork belly is extremely tender and can be easily pulled apart with a fork.
- Once cooked, remove the pork belly from the liquid and let it rest for 10 minutes. Slice or shred the meat, reserving some of the curry sauce.
- Lightly toast the brioche buns until golden and crisp on the edges.
- Assemble the sandwich by layering shredded pork belly on the bottom bun, drizzling with reserved curry sauce, and topping with pickled cucumbers and fresh cilantro.
- Serve immediately, with extra curry sauce on the side for dipping.
Tips
- Choose a well-marbled pork belly for maximum tenderness and flavor. The fat will render during slow braising, creating an incredibly succulent meat.
- When searing the pork belly, patience is key. Aim for a deep golden-brown crust to develop maximum flavor through the Maillard reaction.
- Don't rush the braising process. The low and slow cooking method at 325°F is crucial for breaking down the tough connective tissues and creating fork-tender meat.
- For extra flavor, toast your yellow curry paste briefly before adding coconut milk. This helps release its essential oils and intensifies the aromatic profile.
- If possible, make the pork belly a day ahead. The flavors will continue to develop, and the meat will become even more tender when reheated.
- Use fresh, high-quality brioche buns and toast them lightly to provide a crisp contrast to the tender, saucy pork.
- The pickled cucumbers are not just a garnish—they add a crucial tangy brightness that cuts through the rich curry sauce.
Nutrition Facts
Calories: 1093kcal
Carbohydrates: 32g
Protein: 57g
Fat: 88g
Saturated Fat: 41g
Cholesterol: 160mg
