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Imagine a classic BLT only so much better, that’s this pork belly sandwich: toasted sourdough slathered with sun-dried tomato mayonnaise then stacked high with rich, crispy edged pork belly, sweet tomato, tender lettuce and buttery avocado. Hungry yet?
If you’ve wondered how to make pork belly at home or wondered what you would make if you did have it, stay tuned because I’m going to set you up with plenty of recipes over the next few weeks! Why? Because pork belly is incredibly delicious and so easy to make! Less than 5 minutes of prep – no joke. But for now, I want to tell you about this sandwich.
To make four of these sandwiches, you’ll need 1/3 of a recipe of Oven Roasted Crispy Pork Belly after it’s had a night to rest in your refrigerator. You’ll cut the pork belly lengthwise in to 1/8 to 1/4-inch strips and then crisp them up in a skillet. To add a smoky, deep flavor to your mayonnaise (homemade mayonnaise, perhaps), you’ll whisk in some sun-dried tomato paste. (If you haven’t had sun-dried tomato paste, you’ve got to try it! It’s sun-dried tomatoes zizzed into a paste that you buy in a toothpaste-style tube: add it to salad dressing, toss pasta with it, whisk it into mayonnaise!) And if you want to create a true masterpiece, why not stack on a few Fried Green Tomatoes?
Now about the bread. For this sandwich, I admit that I like my bread the way a 5 year-old might ask for it – with the crusts removed, and toasted! But if you love the crust or prefer soft bread, go right ahead. Then it’s just a matter of assembly – stack everything up and dig in.
Pork Belly Sandwich
Video
Ingredients
- 1/3 recipe Oven Roasted Crispy Pork Belly see recipe notes
- 2 tablespoons sun-dried tomato paste
- 6 tablespoons mayonnaise
- 8 slices sourdough sandwich bread
- 2 tomatoes thinly sliced
- 1 avocado peeled, seed removed and thinly sliced
- 8 leaves butter lettuce
Instructions
- Slice Oven Roasted Crispy Pork Belly (or other cooked pork belly) into 1/8 to 1/4-inch lengthwise slices. Place in a skillet over medium heat and fry until edges are crisp, about 5 minutes. Remove from skillet to a paper towel to drain.
- Whisk sun-dried tomato paste into mayonnaise.
- Cut crust from bread and toast (if desired). Spread desired amount of mayonnaise mixture onto two slices of bread. On one slice layer 1/4 of the pork belly and desired amount of tomato, avocado and lettuce. Top with remaining bread slice. Repeat with remaining ingredients and serve!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Howdy, I’ve made your pork belly twice already and about to make it a third time. I accidentally clicked on this pork belly sandwich instead of the pork belly recipe and I’m so excited to give this a try! We usually just eat the pork belly by itself over a couple of days but will be having the sandwich this weekend. Thank you.
Howdy, Sandy! I’m so happy to hear that you’re enjoying the pork belly and I’m excited that you’re trying the sandwich too!
Holy cow, I mean pig… I love this. With some sourdough bread I have on hand and that great sun dried tomato paste mayo idea! Love it. Dave mentioned we should smoke something this weekend like a salmon or pork belly. I say we do this!
haha, Holy Pig! I love it…smoked pork belly sounds awesome – that would add a whole other layer of flavor to this!
Whenever I see pork belly I start to drool. WAY back in the day when I worked as a line chef in a high end Japanese steak house I had to make pork belly daily and I would ALWAYS sneak a few pieces into my mouth. Oops? Needless to say THIS is the type of BLT that makes me jump for joy! Pork belly with sun-dried tomato mayonnaise, lettuce, tomato and avocado?! SANDO HEAVEN, Marissa! Can’t wait to try this! Cheers, friend!
Tasting a few pieces is just quality control, Cheyanne. I think you were perfectly justified. 😉