Black Tree, sandwich, pig sandwich
Credit: © Phoebe Melnick

We are always on the hunt for a solid sandwich. Something with that combines varying flavor profiles with simplicity and harmony. A sandwich that, in only one bite, hits you with all of its complex dimensions. Its about the bread, the protein and the condiments each acting on their own but complimenting each other. To meet these expectations takes careful calculations, a lot of experimentation and superior sandwich making skills. And we found all those at Black Tree BK with their Pig sandwiches. Offered in both the summer and winter varieties, the foundation is a well-cured piece of pork belly that is topped with seasonal preserves (blueberries for summer, apples for winter), pickled fruit and cheese all on a ciabatta roll.

Summer Pig

Black Tree BK Executive Chef Sandy Dee Hall


Pork Belly

  • 1 1/4 cup brown sugar
  • 1/2 cup ground coffee, such as Caffe Vita
  • 1/4 cup Aleppo peppers
  • 1/4 cup salt, plus more
  • 2 tablespoons ground black pepper
  • 3 pounds pork belly, cut into 2-inch strips
  • 2 bottles citrus or hoppy beer


  • 8 ounces butter
  • 8 cups of blueberries

Pickled Fruit

  • 12 cups blueberries
  • 4 hot peppers
  • 2 bottles apple cider vinegar
  • 1 small piece cinnamon stick
  • Pinch caraway seeds
  • Pinch celery seeds
  • Pinch juniper berries
  • Pinch peppercorns
  • Pinch mustard seeds


  • 4 ciabatta rolls
  • 8 ounces Cheddar
  • 1 bunch fresh mint


Preheat the oven to 275 degrees F.
Mix together 1/4 cup sugar, the coffee, Aleppo peppers, salt and black pepper.
Put the rub onto the pork belly strips and put into an oven-safe deep-dish pan. Submerge the pork fully with the beer. Cover and cook for 4 hours.

For the preserves, melt the butter in saucepan, add 8 cups of blueberries, 1/2 cup of the sugar and some salt. Cook at a simmer for 2 hours 30 minutes.

For the pickled blueberries, in a medium saucepan, place the hot peppers, vinegar, the remaining 1/2 cup sugar, the cinnamon, caraway, celery seeds, juniper berries, peppercorns and mustard seeds. Bring to a boil, then reduce the heat to a simmer and reduce the mixture for 30 minutes. Pour the mixture over the 4 cups of remaining blueberries. Allow to sit for 1 hour. Then refrigerate.

Assemble the sandwich. Take the ciabatta and cut in half. Build each sandwich with some blueberry preserves, Cheddar, pickled apples and then pork belly. Finish with fresh mint leaves. If the food items are cold, build the sandwiches except for mint, and put them in the toaster oven or oven for 10 minutes. Once warm, add the mint and enjoy.