Sticky "pork Belly" Sando
  1. So to start we're going to drizzle some oil and some salt in a skillet and get the mushroom in the pan to get used to it. Spread it round the pan to bring it up to heat. Get another pan and rest it on top of the mushroom, but don't press.

  2. Take the top pan off, move it around the pan again and repeat. Now flip the mushroom over and it should have a slight sear to it. Repeat the process on the other side. It should become a flat shape.

  3. Now mix together your marinade ingredients for the pork belly marinade in a container. Get the mushroom in there and drown it in the marinade. Get it in all the nooks and cranny's. Then place in the fridge.

  4. Now mix together your mayo and chilli crisp oil and set aside. Mix together the pickled cucumber ingredients and set aside.

  5. Get your pork belly out the fridge, sear it off in the pan for ¾ mins either side until charred and slice it into chunks.

  6. Now heat through the pork belly sauce ingredients and then add your pork belly chunks into the pan and toss to coat for a few minutes and then bring off the heat.

  7. Fry off your cornstarched onions in some oil and fry until crispy.

  8. Toast and butter your bread, load on the mayo, then the cucumbers, then the pork belly and top with crispy onions and coriander and enjoy!!

Course🍽️Main Course

Diets🌱Vegan...

Category🥪Sandwich

CuisineFusion

Occasions🍽️Casual Dining📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

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