Just when you think you’ve mastered your best burger of the summer, in comes the All American Pork Belly Burger. Seriously, drop the mic drool worthy. This pork belly burger will elevate your perception of burgers altogether. You’ve heard all about how hot and trendy pork belly is, now think about taking that unmatched flavor to a burger format. We’re talking life-changing.

The concept hails from Chef Tom Pizzica. (All hail Chef Tom!) If you find yourself in San Francisco, stopping at Big Chef Tom’s Belly Burgers is a must.  The Pork Foodservice team recently paid him a visit. Watch:

Are you a creative home cook who wants to test this concept out? Go for it!

All American Pork Belly Burger

By Chef Tom Pizzica


  • 16 oz pork belly
  • 2 Granny Smith apples peeled and sliced
  • 4 oz sharp Cheddar cheese sliced
  • 1 oz Rosemary mayonnaise recipe follows
  • 4 small hamburger buns

Rosemary Mayonnaise

  • 1 TBL rosemary finely chopped
  • 2 cups mayonnaise commercial


Rosemary Mayonnaise:
  1. Finely mince rosemary
  2. Whisk rosemary into commercial mayonnaise
Belly Burgers:
  1. Remove skin from belly and clean
  2. Pulse in a food processor six times
  3. On a flat top, cook burgers until 145 degrees F (NOTE: Do not try cooking these burgers on the grill, as they could flare up.)
  4. Warm buns on griddle

Assemble Burgers:

  1. Spread rosemary mayonnaise on the inside of both buns
  2. Place the belly burgers on top of bottom bun, top with Cheddar and apples slices, cover with bun
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