She Strengthens

Slow-Cooked Lamb Belly Sandwiches: A Flavorful Twist

When it comes to sandwiches, the possibilities are endless. But have you ever tried a slow-cooked lamb belly sandwich? This game-changing recipe from Belcampo Meat Co. will elevate your sandwich game and leave you craving for more.

The Braising Process: A 10-Hour Affair

The key to this recipe lies in the slow-cooked lamb belly, which braises for a whopping 10 hours. This process breaks down the connective tissues, making the meat tender and juicy. To start, preheat your oven to 250°F. In a large roasting pan, combine 2 pounds of lamb belly, 2 teaspoons of kosher salt, 1 teaspoon of freshly ground black pepper, 3 garlic cloves, 1 teaspoon of ground fennel seed, 1 teaspoon of ground cumin, and 3 teaspoons of paprika. Mix everything together, cover the pan with foil, and let the magic happen.

The Waiting Game: 10 Hours Later

After 10 hours, remove the meat from the braising liquid and let both cool. Once cooled, lift the solidified fat from the liquid and pour the liquid into a saucepan over medium-high heat. Reduce the liquid until it thickens, then shred the meat by hand and recombine it with the thickened liquid. You can use it right away or store it in the fridge for later.

Assembling the Sandwich: A Harmonious Blend

Now it’s time to assemble the sandwich. Toast 4 fairly soft French sandwich rolls and paint them with melted unsalted butter. Spread 2 tablespoons of harissa aioli on each roll, followed by 1/3 pound of the hot pulled lamb, some torn cilantro, wild arugula, and a squeeze of lemon juice. Repeat with the remaining rolls.

The Final Result: A Flavor Bomb

The combination of slow-cooked lamb belly, harissa aioli, and fresh herbs creates a flavor bomb that will leave you wanting more. With a total cooking time of 20 minutes (plus 12 hours of braising and cooling), this recipe is definitely worth the wait. So go ahead, give it a try, and experience the rich flavors of slow-cooked lamb belly sandwiches.