Pork Belly Pastrami Sandwich (Video)

Chef Andrew Cowan
Hundred Bar & Kitchen, Edmonton
> An Asian-inspired pork pastrami sandwich finished with daikon slaw and fresh arugula.


Pork Belly Pastrami
45 g kosher salt
20 g sugar
20 g pepper
1 whole pork belly, skin off
50 g of coriander seed
50 g of mustard seed
50 g of peppercorns

1 baguette, sliced open lengthwise
Miso honey mayonnaise
Daikon slaw
Sriracha sauce


Pork Belly Pastrami
In a small bowl, mix together kosher salt, sugar and pepper. Rub on pork belly and cure in fridge for 4-5 days.
Remove pork belly from fridge and rinse off excess cure mixture. Rub with coriander seed, mustard seed and peppercorns. Smoke pork belly for two hours, then steam for approximately 45 minutes. Slice and enjoy in a sandwich or on its own.

Add miso mayonnaise, a generous amount of pork belly, daikon slaw and fresh arugula to open baguette. Finish with drizzle of sriracha sauce.