Pork Belly Sandwich Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
50 mins
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Total Time
1 hr
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Servings
4 sandwiches
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Calories
742 kcal
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Course
Dinner
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Cuisine
North American
Pork Belly Sandwich Recipe
Description
The Pork Belly Sandwich Recipe centers on pork belly strips seasoned with a mix of sweet paprika, garlic powder, oregano, brown sugar, onion powder, black pepper, and salt before baking at 400°F until they crisp up and develop a deep, caramelized color. This slow roasting renders the fat and crisps the meat, creating a satisfying texture contrast.
Sliced fresh tomatoes are dressed simply with olive oil, red wine vinegar, salt, and pepper to add acidity and freshness. Butter lettuce provides a cool crunch, and chipotle mayonnaise adds creamy mild heat. Toasted sourdough bread buttered and grilled forms a sturdy, flavorful base for the sandwich.
Assembling the sandwich begins with spreading chipotle mayo on the toasted bread, layering pork belly, lettuce, then the dressed tomatoes. This sandwich offers balanced richness and brightness, suitable for a hearty lunch or dinner. Adjust the pork belly's cooking time if using thinner pre-sliced cuts to avoid overcooking.
Ingredients
The Pork Belly
- 1 lb pork belly cut into ½ inch strips, skinless
- 1 teaspoon paprika sweet
- ½ teaspoon onion powder each
- ½ teaspoon garlic powder
- ½ teaspoon oregano
- ½ teaspoon brown sugar
- ¼ teaspoon salt
- ¼ teaspoon black pepper
The Sandwich
- 2 large tomato
- 1 tablespoon red wine vinegar each
- 1 tablespoon olive oil each
- 1 pinch salt
- 1 pinch black pepper
- 8 lices sourdough bread buttered, for sandwich
- butter lettuce to serve, chipotle flavor in mayonnaise
- mayonnaise to serve, chipotle flavor in mayonnaise
Instructions
- Preheat your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Sprinkle the spices evenly over the pork belly strips then arrange them in a single later on the baking sheet. Bake the pork belly strips for 30 minutes. Turn them over and then continue to cook them for another 20-30 minutes, until they're dark golden brown and crispy - SEE NOTES. Let them cool slightly before using them in the sandwich.
- Slice the tomatoes and place them on a rimmed plate. Pour the vinegar and olive oil over the tomatoes and sprinkle them with salt and pepper.
- Butter one side of each piece of bread and toast them, buttered side down, in a frying pan over medium heat.
- To assemble the sandwiches, liberally spread chipotle mayo on the bread then top with pork belly slices, lettuce, and slices of tomato.
Notes
- Slice pork belly with the meaty side up for easier cutting.
- Pre-sliced pork belly may be thinner; check for doneness after 30 minutes and adjust cooking time as needed to achieve tender, well-browned pork.
- Use chipotle mayonnaise for a smoky, spicy flavor as a sandwich spread, or substitute as preferred.
- Butter the bread before toasting to ensure a golden, crisp crust on the sandwich.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4sandwiches
Amount Per Serving
Calories 742 kcal
% Daily Value*
| Serving | 1 sandwich | |
| Calories | 742kcal | 37% |
| Carbohydrates | 29g | 10% |
| Protein | 16g | 32% |
| Fat | 62g | 95% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 28g | 140% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 82mg | 27% |
| Sodium | 435mg | 18% |
| Potassium | 496mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 1016IU | 20% |
| Vitamin C | 13mg | 14% |
| Calcium | 122mg | 12% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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