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–+ servings
two pork belly sandwiches stacked on a white cutting board.
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5 from 1 vote

Sliced Pork Belly Sandwich

A mouthwatering pork belly sandwich: sourdough bread slathered with garlicky mayonnaise and stacked with thick, BBQ sauce-glazed pork belly slices, tomatoes, and onions.
Prep Time15 minutes
Cook Time7 minutes
Course: Main Dish
Cuisine: American
Servings: 2 sandwiches
Calories: 904kcal
Author: Adina

Equipment

  • Frying pan or skillet

Ingredients

  • 2 slices pork belly long and thick, Note 1
  • 4 slices sourdough bread Note 2

Spices:

  • ⅛ teaspoon sweet paprika powder
  • ⅛ teaspoon smoked paprika powder
  • ⅛ garlic powder
  • ¼ teaspoon fine sea salt or Kosher
  • good pinch black pepper
  • 3 tablespoons BBQ sauce your favorite

Sauce:

  • 3 tablespoons mayonnaise
  • 1 garlic clove large
  • 1 teaspoon Dijon mustard
  • 1 teaspoon grainy sweet mustard
  • 1 teaspoon honey
  • fine sea salt and black pepper to taste

Vegetables:

  • handful rocket leaves
  • 2 tomatoes small-medium
  • 1 red onion small-medium

Instructions

  • Sauce: Mix mayonnaise, grated garlic, Dijon and sweet mustard, and honey in a small bowl. Season to taste with salt and pepper.
  • Vegetables: Wash and dry the rocket leaves and remove any excessively long stems. Cut the onions and the tomatoes into thicker slices.
  • Bread: Cut four finger-thick slices of bread.
  • Pork belly: Rub the meat with the spices. Cook in a hot skillet for 5 to 7 minutes per side, depending on their thickness. Flip the slices a few times in between using tongs.
  • Glaze pork: Brush the slices with BBQ sauce during the last 2 minutes of the cooking time. Flip them repeatedly during this time, brushing them with more sauce every time you turn them.

Assemble sandwiches:

  • Slather two bread slices thickly with the mayonnaise mixture and two slices (the upper ones) only thinly. Place the thickly slathered slices on the working surface.
  • Cut the belly slices in half and arrange two halves on each of these two bread slices.
  • Top with rocket, tomato, and red onion slices.
  • Cover with the thinly slathered bread pieces. Serve immediately.

Notes

  1. About ½ inch/ 1 ½ cm thick and 7 inches/ 18 cm long. Remove the skin if it’s still on.
  2. Crusty ciabatta, panini bread, crusty sandwich rolls, rye, whole wheat, or spelt bread are all good.

Nutrition

Serving: 1sandwich | Calories: 904kcal | Carbohydrates: 26g | Protein: 14g | Fat: 83g | Saturated Fat: 27g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 35g | Trans Fat: 0.04g | Cholesterol: 99mg | Sodium: 819mg | Potassium: 691mg | Fiber: 3g | Sugar: 18g | Vitamin A: 1240IU | Vitamin C: 22mg | Calcium: 49mg | Iron: 2mg