© Antonis Achilleos
Active Time
1 HR 15 MIN
Total Time
4 HR
Yield
Serves : Makes 8 sandwiches

How to Make It

Step 1    

In a large pot, combine the salt, sugar, bay leaves and boiling water; stir to dissolve the salt and sugar. Add the ice water and let cool. Add the pork belly and refrigerate overnight.

Step 2    

Drain the pork belly and pat dry with paper towels. In a small skillet, combine the coriander seeds, fennel seeds, peppercorns, cumin, clove and allspice and toast over moderate heat until fragrant, about 3 minutes; transfer to a spice grinder and let cool completely. Coarsely grind the spices and rub them all over the pork belly. Transfer to a platter, cover and refrigerate overnight.

Step 3    

Preheat the oven to 325°. Rinse the pork, scraping off most of the spices, and pat dry. Heat a large, deep ovenproof skillet until hot. Add the pork, fatty side down, and cook over moderately high heat, turning once, until browned on both sides, 8 minutes. Scatter the garlic, onion, celery and carrots on either side of the pork belly and cook until softened slightly, 5 minutes. Add the wine and boil until reduced to 1/4 cup, 5 minutes. Add the broth and bring to a boil. Cover and braise in the oven for 2 hours, until the meat is very tender but not falling apart. Transfer the pork to a platter and refrigerate for 30 minutes. Cut the meat into 1/2-inch-thick slices, then cut each slice in half so it will fit on the ciabatta.

Step 4    

In a large nonstick skillet, fry the pork slices in batches over moderately high heat, turning once, until crisp, about 4 minutes.

Step 5    

Spread mustard on the roll bottoms and top with the sliced pork belly, frisée and a generous dollop of Meyer Lemon Relish. Close the sandwiches, cut in half and serve.

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