Pork Belly & Cowboy Candy Sandwich
Succulent pork belly with crispy crackling and the irresistible sweet and spicy kick from Sweet Heat Co’s Cowboy Candy makes this the ultimate Pork Belly Sandwich.
2hrs 30mins + overnight
Capable Cooks
4
What you’ll need
INGREDIENTS
- 1.2kg SunPork Fresh Foods Pork Belly, scored in 1cm intervals
- 3½ Tbsp. olive oil
- 1 Tbsp. Flakey sea salt
- 30g sour cream
- 30g Greek yogurt
- 1 garlic clove, minced
- 1 lemon, zested and juiced
- 400g cabbage, thinly sliced
- 2 Granny Smith apples, thinly sliced
- 1 red onion, thinly sliced
- ½ cup mint, roughly chopped
- 100g Sweet Heat Co. Cowboy Candy, roughly chopped
- 8 slices thick-cut white bread
- ⅓ cup mayo
- Salt and pepper, to season
How to make it
- Pat scored pork belly dry with paper towel, then refrigerate overnight, uncovered to dry out the rind.
- Pre-heat fan forced oven to 230°C.
- Apply 2 Tbsp. olive oil and salt to the rind, rubbing into the score marks.
- Place the pork in the oven and roast for 30 mins.
- Reduce temp. to 150°C and cook for a further 1 hr 30 mins.
- Meanwhile, in a large mixing bowl whisk together sour cream, Greek yogurt, 1½ Tbsp. olive oil, garlic, lemon zest and juice. Add cabbage, apple, red onion, mint, and Sweet Heat Co. Cowboy Candy. Season with salt and pepper, then mix to combine.
- Once the pork has finished cooking, remove from the oven and allow to rest for 10 mins before slicing thickly.
- To make the sandwiches, spread a generous layer of mayo on each bread slice, then pile with apple slaw and sliced pork. If you’d like a bit more heat, top with additional Sweet Heat Co. Cowboy Candy.
- Serve and enjoy!
