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. Backyard Farms tomatoes have been in stores more and more recently. They are grown in Maine and are really tasty all year long. While I am not always craving a juicy summer tomato in the middle of November, it's nice to know that a really good option is out there when you need it.
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

For:  4 People

  • The Pork
  • 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)
  • The Rest
  • Rice Noodles
  • Mayo
  • Sriracha
  • Rice Vinegar
  • Fish Sauce
  • Lettuce
  • Tomato


  1. 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.
  2. 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.