Mar 17, 2012
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Pulled Pork Belly Sandwich

By: Ed Bugia of Pino Resto and Bar

Pulled Pork Belly Sandwich

Filled with juicy pork shreds and rich, creamy pate, this hefty sandwich is the ultimate indulgence. Pair it with hand-cut fries or homemade chips for a little bite of heaven.

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Pulled Pork Belly Sandwich,

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Serves 1 to 2 Prep Time 15 minutes Cooking Time 2 1/2 hours


200 grams pork belly
salt and pepper, to taste
1 medium loaf French bread
3 to 4 tomato slices
1/2 cucumber, sliced into thin strips
fresh cilantro leaves

For the chicken liver paté
1 tablespoon olive oil
1/2 red onion, diced
3 cloves garlic, minced
100 grams chicken liver
salt and pepper, to taste
1/2 teaspoon dried thyme
1/4 cup brandy
1/2 block cream cheese
1/4 cup butter


Preheat oven to 300ºF.

Season pork belly with salt and pepper. Wrap in aluminum foil and place on a baking pan. Roast for 2 hours.

Make the chicken liver paté: Heat oil in a frying pan. Saute onions until translucent. Add garlic and saute until fragrant. Add chicken liver and saute for 5 to 8 minutes. Season with salt, pepper, and thyme. Deglaze with brandy.

Place mixture in the bowl of a food processor. Add cream cheese and butter, and purée until smooth. Chill in the refrigerator.

5  Once pork is cooked, shred meat with two forks; set aside.

Toast baguette and split in half lengthwise. Spread mayonnaise on one side and liver paté on the other. Add tomatoes, then shredded pork. Top with cucumbers and cilantro. Season with salt and pepper.


Photography by At Maculangan | Food Prep by Edward Bugia of Pino Kitchen Studio | Styling by Rachelle Santos | Props from Dimensione (Gastrochef choppingboard)

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Which pasta noodles do you usually use when cooking carbonara?

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