This pork belly sandwich is out-of-this-world delicious! It's crispy strips of pork belly, spicy chipotle mayo, marinated tomatoes, and tender lettuce layered between slices of toasted sourdough bread. It's a simple sandwich with big flavors and it's ready in an hour!
Ingredients
The Pork Belly
1lbskinless pork belly, cut into ½ inch strips
1teaspoonsweet paprika
½ teaspoonEACH: onion powder, garlic powder, oregano, and brown sugar
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.
1 lb skinless pork belly, 1 teaspoon sweet paprika, ½ teaspoon EACH: onion powder, garlic powder, oregano, and brown sugar, ¼ teaspoon EACH: salt and pepper
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.
2 large tomatoes, 1 tablespoon EACH: red wine vinegar and olive oil, 1 pinch EACH: salt and pepper
Butter one side of each piece of bread and toast them, buttered side down, in a frying pan over medium heat.
8 slices sourdough sandwich bread
To assemble the sandwiches, liberally spread chipotle mayo on the bread then top with pork belly slices, lettuce, and slices of tomato.
Butter lettuce and chipotle mayo
Notes
The easiest way to slice the pork belly is to turn it upside down so that the meaty part is on top. You can also buy slices of pork belly at the butcher. If you buy pre sliced pork belly, it may be thinner. If so, check it after 30 minutes. If the meat is tender and well-browned, remove it from the oven.