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?
Slice Oven Roasted Crispy Pork Belly (or other cooked pork belly) into ⅛ to ¼-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 ¼ of the pork belly and desired amount of tomato, avocado and lettuce. Top with remaining bread slice. Repeat with remaining ingredients and serve!
A couple of days before you want to make these sandwiches, you'll season pork belly and let it marinate overnight in the refrigerator. Then cook the pork belly the next day and, once more, let it chill overnight. It can be torture to wait! But once you have it, you'll have a few days of delicious (and easy!) meals to look forward to.
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