Pork Belly and Braised Endive Sandwich


I took this picture quickly with my phone because I was so excited to eat it. There are no words to describe how great this sandwich is. I served it with some sauteed broccoli rabe.

Pork Belly and Braised Endive Sandwich (Blog: Sippity Sup)


1 lb. boneless pork belly

3 Tbsp. olive oil, separated

1 onion, chopped

2 carrots, chopped

2 celery stalks, chopped

1 leek, chopped

2 garlic cloves. Peeled

3 cup chicken stock

1 Tbsp. caraway seeds

2 endive heads, leaves separated

2 Tbsp. sugar

¼ cup balsamic vinegar

4 ciabatta rolls

Dijon mustard


Preheat oven to 350 degrees. Season the meat with salt and pepper. Heat oil in oven-proof skillet over medium heat. Lay the meat, skin side down and cook undisturbed for 15 minutes. Remove meat from skillet and add onions, carrots, celery, leek, and garlic. Cook for about 20 minutes, stirring occasionally. Return meat to skillet, skin side up, and add about 2 cups of chicken stock. Just enough to surround the meat without submerging it. Bring stock to simmer and transfer to oven uncovered. Cook the meat about 1 hour, add more stock if necessary and continue cooking for another 30 minutes. Remove from oven and allow meat to cool in liquid. Once cool, slice meat. In separate skillet heat 2 Tbsp. olive oil over medium heat. Ad the caraway seeds and toss. Add endive and sauté them until they are wilted. Add sugar, vinegar, salt and pepper. Continue cooking till liquid has reduced. Slice ciabatta rolls in half and spread mustard on bottom half. Top with pork belly slices, then endive. Close sandwiches and enjoy.

Recipe by Sippity Sup


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