Pork Belly Adobo Sandwich

Start with a classic Filipino pork belly adobo, but serve it on a sandwich roll with provolone, and some honey ginger bok choy.

Prep Time20

Cook Time3 30

Resting time5

Total Time8 50

Servings: sandwiches

Calories: 2583kcal

Preheat oven to 225
Very lightly salt the pork belly. There is a lot of soy sauce in the recipe so you don't want to over salt.
Put all the adobo ingredients into a pot and add in the pork belly. Toss to combine and coat the pork.
Bake for about 2 or 3 hours until a fork goes into the pork easily but it is not fully falling apart.
Place the pork into a container (just the pork) and let it sit in the fridge for at least 5 hours. You can skip this step but it makes the pork easier to work with and less likely to fall apart.
Strain the sauce and put it in a separate container in the fridge until you are ready to use it.

Add the chili oil to a pan along with a splash of olive oil. Stir in the garlic and ginger and cook while stirring for a few minutes.
Add in the bok choy and stir. Then add in all the rest of the ingredients. Cook on medium heat for about 15 minutes, stirring occasionally.

In a small bowl stir together the mayo, banana sauce, hot sauce, and mustard.
Preheat a cast iron or non stick pan to high heat. Add a splash of olive oil. Add in the pork belly and cook on high for about 3 minutes per side until all 4 sides are browned.
Add the sauce to the pan and bring to a simmer. Simmer for about 10 minutes, flipping the pork once during that time.
Preheat the broiler to high and lightly heat the bread on all sides to soften it and crisp up the crusts. Cut it down the center.
Spread the sauce onto the breads. Then add the provolone.
Add the slab of pork belly along with a few spoonfuls of the sauce. Add in bok choy. Drizzle on more of the pork cooking liquid.
I like to roll up the sandwich in some parchment paper before serving!