Pork Belly Lettuce and Tomato Noodles

Pork Belly Lettuce Tomato Noodle

Trying to figure out what to make for dinner last week, I remembered that I had some really nice pork belly left over in the freezer. I went back and forth about what to make but going along with the theme of using up things I had already, I thought of these nice Backyard Farms “Somerset Pinks” tomatoes that I recently got. From there, the BLT idea was formed and I ran with it. I used rice noodles as a base instead of making a sandwich, and I tossed the noodles in a mayo-sriracha mixture to get that creamy flavor that is normally prevalent in a BLT. 


The beautiful pork belly.
Just toss it in the sauce and pop it into the oven.

The tomatoes.

Leave them nice and chunky if you have good tomatoes like I did.

The noodles were tossed in a light sauce of mayo, sriracha, vinegar, and fish sauce.

The pork is ready to go.

Yup this is good. Real good.

Inspired by a vietnamese noodle salad and a BLT sandwich!

 

Pork Belly Lettuce and Tomato Noodles

Ingredients

  • 1/4 Cup Sesame Oil
  • 1/4 Cup Rice Vinegar
  • 2 Cloves Garlic Smashed
  • Chile Flake
  • Brown Sugar
  • Fish Sauce
  • Salt
  • 1.25 Pounds Pork Belly boneless skinless
  • Rice Noodles
  • Mayo
  • Sriracha
  • Rice Vinegar
  • Fish Sauce
  • Lettuce
  • Tomato

Instructions

  • The pork was tossed in a mixture of sesame oil, rice vinegar, garlic, chile flake, brown sugar, salt, and fish sauce. I baked it at 325, flipping occasionally, until cooked, tender, and crispy, about 3 hours.
  • I tossed the cooked noodles in a mixture of mayo, sriracha, rice vinegar, and fish sauce. Then just topped it with the cooked pork, salted tomatoes, and lettuce.

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