Man, I love pork belly.
So when I recently saw a slab of it sitting on the shelf at our grocery store, I knew it had to go home with me.
Which is the one and only reason why we’re making PBLTs today.
Miso Marinated Pork Belly, Lettuce & Tomato Sandwiches to be exact.
And don’t worry about all the pork belly leftovers. They’ll come in handy when you make our Pork Belly Rice Vermicelli Bowl.
Click here to view the video!
- Pork belly
- 2 tbsp garlic, minced
- 2 tbsp ginger, minced
- 2 cups water
- 1/3 cup soy sauce
- 1/3 cup brown sugar
- 2/3 cup white miso
- Extra virgin olive oil
- Sourdough bread, toasted
- Tomato, sliced
- Butter lettuce
Cut your pork belly into 2 inch chunks.
Heat a small glug of olive oil in a pan over medium heat.
Sear pork until both sides are golden.
Remove pork from pan and set aside.
Add garlic, ginger, brown sugar, water, soy sauce and miso to the pan.
Stir until incorporated and bring to a simmer.
Add the pork belly back to the pan.
Cover and simmer on low for about 2 hours, or until tender.
Remove lid from pan for the last 5 minutes to allow the sauce to thicken slightly.
It’s time to assemble your sandwich!
Generously slather each piece of your toasted sourdough bread with mayo.
Add a layer of pork belly to the bottom slice of bread.
Top with lettuce, tomato and the other slice of bread.
Cut in half and enjoy!
Pro Tip: You may need to cut your pieces of pork belly in half before adding them to the bread, depending on how manageable you want your sandwich to be.