Pork Belly Sandwich

Ingredients

• 1/3 recipeOven Roasted Crispy Pork Belly (see recipe notes)
• 2 tablespoonssun-dried tomato paste
• 6 tablespoonsmayonnaise
• 8 slicessourdough sandwich bread
• 2tomatoes, thinly sliced
• 1avocado, peeled, seed removed and thinly sliced
• 8 leavesbutter lettuce

Instructions

1. 1

   Crisp the pork

   Cut the cooked pork belly lengthways into slices 1/8 to 1/4 inch thick. Fry in a skillet over medium heat for about 5 minutes, until the edges are crisp. Transfer to a paper towel to drain.

2. 2

   Mix the mayonnaise

   Whisk the sun-dried tomato paste into the mayonnaise.

3. 3

   Build the sandwiches

   Trim the crusts from the bread and toast it if desired. Spread as much of the mayonnaise mixture as you like over two slices. Place a quarter of the pork belly on one slice, then add tomato, avocado and lettuce to taste. Close with the other slice and repeat with the remaining ingredients. Serve.

What is a pork belly sandwich?

This is a rich, BLT-style sandwich built around cooked pork belly instead of bacon. It pairs crisped meat with the familiar combination of tomato and lettuce, while avocado adds a soft, buttery layer.

The version here keeps the assembly simple: warm, crisp-edged pork, fresh toppings and a tangy sun-dried tomato mayonnaise between sourdough slices.

Nutrition and macros by portion

The nutrition label shows one serving as written: 825 calories, 21g protein, 80g carbs, 47g fat.

The sourdough supplies most of the carbohydrate, while pork belly and mayonnaise contribute much of the fat; pork belly also provides protein. Serve with a green salad or extra lettuce and tomato for a fresh counterpoint.

The key ingredients

Pork belly: use the cooked oven-roasted pork belly noted in the recipe, or another cooked pork belly. Slicing it lengthways gives the pieces a good fit for layering.

Sourdough: its sturdy slices can hold the filling and mayonnaise. Toasting is optional, so you can choose a softer or crisper sandwich.

Fresh toppings: thinly sliced tomato and avocado make the layers easier to bite through, while butter lettuce brings a tender, crisp contrast.

Crisping the pork

Even slices help the pork heat through at a similar pace. Fry them over medium heat for about 5 minutes, looking for crisp edges rather than relying only on the clock.

Drain the slices on a paper towel before assembling. This removes excess surface fat and helps keep the bread from becoming greasy.

Getting the texture right

The pork should be hot with crisp edges, while the tomato and avocado remain soft and fresh. Keep the lettuce leaves whole or arrange them flat so they sit neatly in the sandwich.

Toast the bread if you want more crunch and a firmer base; leave it untoasted for a softer bite. Either way, spread the mayonnaise evenly so its flavour reaches across the bread.

Timing and assembly

The stated total time is 15 minutes, using pork belly that is already cooked. The skillet step warms and crisps the slices, while the mayonnaise and toppings can be prepared as the pork fries.

Assemble just before serving so the bread stays in good condition. Divide the pork into four portions and add the tomato, avocado and lettuce to suit each sandwich.

What to serve alongside

Serve the sandwiches on their own for a filling lunch, or add a simple green salad for a fresher contrast. A bowl of vegetable soup also works well alongside the crisp sourdough.

If serving with a side, keep it straightforward: the sandwich already has rich pork and mayonnaise, plus several fresh toppings.

Recipe notes & tips

• Slice the pork belly evenly so the pieces crisp at a similar rate.
• Drain the fried pork briefly on paper towel before layering it.
• Whisk the tomato paste thoroughly into the mayonnaise for an even spread.
• Slice the tomato and avocado thinly so the sandwich is easier to eat.
• Toast the sourdough if you prefer a firmer, crunchier sandwich.

Variations

• Add extra greens: layer in more butter lettuce for a fresher, crunchier bite.
• Use another bread: choose a sturdy sandwich loaf if sourdough is unavailable.
• Adjust the tomato paste: use less in the mayonnaise for a milder flavour.
• Serve open-faced: use one slice of toasted sourdough per portion and layer the toppings on top.
• Add more avocado: increase the avocado for a softer, creamier layer.

Common mistakes to avoid

• Cutting uneven slices: some pieces may crisp faster than others, so aim for a consistent thickness.
• Using high heat: the edges can brown too quickly, so fry the pork over medium heat.
• Skipping the draining step: excess surface fat can make the bread greasy; rest the pork on paper towel.
• Overloading the filling: too many toppings can make the sandwich difficult to close; layer them evenly.
• Assembling too early: the bread can soften as it sits, so build the sandwiches shortly before serving.

How to store

Store leftover cooked pork belly and the fresh toppings separately in covered containers in the fridge, and assemble sandwiches just before eating. Reheat the pork in a skillet until hot and crisp-edged; assembled sandwiches are best eaten straight away.

Frequently asked questions