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Pork Belly Sandwich

Recipe from: Bacon Bacon

Cruise into San Francisco, California for all things bacon at the aptly named Bacon Bacon Truck, so good they named it twice.

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3.5 pounds of pork belly, skin off (ask for side belly)
3/4 cup kosher salt
1/2 cup sugar
1/2 cup non-pareil capers
1 cup mayonnaise
4 cups arugula
2 tablespoons red wine vinegar
4 eggs
4 brioche buns

Mix salt and sugar together and coat pork belly evenly. Cover and store in refrigerator for 24 hours.

Preheat oven to 350 degrees Fahrenheit.

Cook belly uncovered for 80 to 90 minutes, until belly is firm to pressure. Let rest for 20 minutes.

Mix capers and mayonnaise together in a food processor.

In a separate bowl, dress arugula with red wine vinegar.

Slice pork belly in half, lengthwise. Then slice belly cross ways into ½-inch slices, which should resemble very thick and short slices of bacon.

Heat a sauté pan on medium and 2 to 3 slices per portion. Crisp up belly on both sides for approximately 2 minutes per side.

In a separate nonstick pan, fry eggs over easy, so yolk is still soft.

Spread caper mayo on bottom bun, followed by the belly, egg and arugula. Press the top bun down so the yolk pops.

Yield: 4 servings