Pork Belly Po’Boys

March 6, 2014 § Leave a comment

For the pork:


  • 1 lb pork belly – skin off
  • 1 onion
  • 1 carrot
  • 1 stalk celery
  • 4 cloves garlic
  • 1 tbsp peppercorns
  • 1/2 tbsp salt


Dice the onions, carrots & celery into large dice.  Cut the pork belly into about 3/4-inch pieces. Place all the ingredients into a 4 quart pot and add add 2-3 quarts water, bring to a boil, reduce to simmer and cook, uncovered for about 2 hours or until the pork is tender. Drain and reserve the stock for soup.  Pick the pork out of the vegetables and discard the vegetables.  Let the pork cool then refrigerate until you are ready to make the Po’Boys.

Making the Sandwiches

  • 1 quart oil for deep-frying
  • steak rolls unless you can get good New Orleans rolls (or make your own – I’m still working on that one)
  • lettuce
  • tomatoes
  • pickles
  • spiced mayonnaise

Deep fry the pork cubes at 350 degrees until crisp and lightly browned.  Season with salt & pepper and keep warm while frying the reminder of the pork.

Dress the sandwich with lettuce, sliced tomatoes, sliced pickles and spicy mayonnaise.



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