BBQ Pork Belly Sandwich

Step 1

Pat the pork belly completely dry with paper towels, pressing firmly on all sides so the skin is not wet—this helps it brown better.

Step 2

Sprinkle 1.5 teaspoons of salt and 0.5 teaspoon of black pepper evenly over all surfaces of the pork belly.

Step 3

Set your oven to 425°F and wait for the indicator light or beep to confirm it has finished preheating, about 10 minutes.

Step 4

Slice the onion lengthwise from root tip to root tip into thin half-moons about 1/8 inch thick, like slicing through a hamburger bun.

Step 5

Place a 12-inch cast iron skillet over medium-high heat and wait 2 minutes until it is very hot—a drop of water should sizzle instantly.

Step 6

Pour 2 tablespoons of olive oil into the hot skillet, then immediately place the pork belly skin-side down in the center.

Step 7

Let the pork sear without moving for 4 minutes, until the skin turns the color of dark caramel and no longer sticks to the pan.

Step 8

Flip the pork belly over using tongs, then brush the top surface with 0.25 cup of BBQ sauce in an even layer.

Step 9

Transfer the skillet to the preheated oven and bake for 10 minutes, until the pork is fork-tender and the sauce is bubbling at the edges.

Step 10

Remove the skillet from the oven and place it on a heat-safe surface—the handle will be very hot, so use an oven mitt.

Step 11

Place the onion slices in the empty space around the pork in the hot skillet and stir them constantly until they turn golden brown with crispy edges, about 3 minutes.

Step 12

Split each sandwich bun in half and place the two halves cut-side up on a cutting board or plate.

Step 13

Spread 0.25 cup of BBQ sauce evenly across the inside surface of both bun halves—bottom and top.

Step 14

Slice the seared pork belly against the grain—the thin stripes running across the meat—into strips about 0.5 inch thick.

Step 15

Stack the warm pork slices on the bottom bun of each sandwich, layering them slightly so they overlap.

Step 16

Divide the crispy onions evenly between the two sandwiches, piling them on top of the pork.

Step 17

Place the top bun on each sandwich, pressing down gently so the bun touches the filling, then serve immediately while the pork is still warm.