Pork Belly Lettuce and Tomato Noodles
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.
This sums up everything I’ve ever wanted to eat, ever.