Soy-Glazed Pork Sandwich

The Back Story

Soy-Glazed Pork Sandwich with Light Kimichi Crunchy Slaw and Pickled Red Onions

Guest Chef: Chef William Rogers

Sweet Chili Soy Glaze Ingredients

·      1 cup sweet chili sauce

·      1 cup soy sauce

·      Juice from ½ of a lime


-      Mix all ingredients well and set aside for later

Pork Belly Ingredients

·      2 pounds skinless pork belly

·      Braising liquid

·      1 cup brown sugar

·      ½ cup sambal

·      ½ cup of sesame oil


-      Place pork belly in a deep dish or casserole pan

-      Mix liquids and brown sugar well, then pour over pork belly

-      Cover deep dish or casserole pan and bake in the over at 250-degrees for 4 hours

-      Pull pork belly out of the oven and leave on countertop for 20 to 30 minutes

-      Press pork belly between two baking sheets to get fat out

-      Place pork belly between two baking sheets in the fridge for two hours

-      Cut pork belly into ¼ to ½ inch slices

-      Pan sear the pork belly in a skillet over medium-high heat until it’s crispy

-      Toss in sweet chili glaze (recipe above)

-      Place on bun topped with Kimchi Crunchy Slaw and Pickled Red Onions(recipes below)

White Kimchi Crunchy Slaw Ingredients

·      2 cups thinly sliced green cabbage

·      ½ cup finely shredded red cabbage

·      2 medium-sized carrots shredded

·      2 granny smith apples

·      2 Asian green pears

·      1 cup raw garlic cloves

·      1 cup fresh ginger root

·      1 cup soy sauce

·      ½ cup sesame oil

·      ½ cup sambal


-      Mix together green cabbage, red cabbage, and shredded carrots and set aside

-      Puree the remaining ingredients together in a blender

-      Mix both together and let marinate for 1 hour

Pickled Red Onions Ingredients

·      ½ cup red wine vinegar

·      1/3 cup granulated sugar

·      2 medium thinly sliced red onions


-      Mix all ingredients together well and set aside

-      Best if red onions pickle for two days

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)


Hi Chef Jeff, I'm new to cooking from scratch, using herbs and sauces. I'm a "open the box or jar and pour it in" girl. Since I have been watching Flip My Food, I have begun to purchase parsley, thyme, rosemary, soy sauce, hot sauce and my food has gone to another level. I'm preparing meatloaf, fried chicken, pork roast like never before. This weekend I will tackle dinner rolls. I'm so excited! I got injured at work in 2009 had back surgery in 2012, pick up so much weight but now I'm flipping my food and doing better and making better food choices. Thanks Chef Jeff.

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