serving size: 4 | time: 30 mins

For the pork:

  • 1 kg Healthy Options Pork Belly
  • 2 Tbsp Canola Oil
  • 1/2 cup Tamari sauce
  • 1 cup Orange Juice
  • 4 Tbsp Hoisin Sauce
  • 2 tsp Five Spice Powder
  • 1 inch Ginger, chopped
  • 2 pcs Garlic, chopped
  • 2 Tbsp Black Peppercorns
  • 4 Tbsp Coconut Sugar

For the chili mayo:

  • 4 Tbsp Mayonnaise
  • 1 Tbsp Sweet Chili Sauce
  • Sea Salt and Pepper to taste

For the pickled vegetables:

  • 1/2 cup Apple Cider Vinegar
  • 2 Tbsp Raw Honey
  • 1/2 pc Cucumber, sliced
  • 1 pc Carrot, sliced thinly
  • 1 pc Green Sili, sliced thinly
  • 1/2 tsp Sea Salt

For the sandwich assembly:

  • Pan de Sal Buns or Baguette slices
  • Lettuce
  • Cilantro leaves for garnish



  1. Over medium-high heat, sear pork belly in canola oil.
  2. For braising liquid, combine tamari, orange juice, hoisin sauce, five spice powder, ginger, garlic, black peppercorns, and coconut sugar in a pot. Bring to a simmer.
  3. Combine meat and braising liquid in a baking pan and cover with foil. Poke a small hole in the foil. Place pan in an oven and braise at 170 °C/340 °F for 2 1/2 to 3 hours, or until pork is almost falling apart.
  4. Separate the sauce and simmer until liquid is syrupy. Strain and reserve.
  5. Combine organic mayonnaise and sweet chili sauce in a small bowl. Season with salt and pepper.
  6. Mix vinegar, honey and sea salt in a bowl. Add cucumber, carrot, and green sili and marinate for at least 3 minutes. Drain
  7. Slice bread lengthwise, halfway, and toast bread. Slather chili mayo on the bread, then add lettuce, pork belly, and pickled vegetables.
  8. Brush with reserved sauce and garnish with cilantro.