Pork Belly Lettuce and Tomato Sandwich

A twist on a BLT that uses crispy pork belly slices instead of bacon in a sandwich with lettuce, tomato, and lots of mayo!

Prep Time30

Cook Time3

resting time2

Total Time2 3 30

Servings: large sandwiches

Calories: 2035kcal

Use a sharp knife to score the skin of the pork belly. Make sure you do not cut through the fat, only making very shallow slits in the skin.
Allow the pork to rest in the fridge overnight, skin side up, to dry out.
Preheat oven to 300.
Mix the oil, vinegar, soy sauce, gochujang, and salt in a bowl. Pour it into a shallow baking dish that will fit the pork. Add the pork to the liquid making sure the liquid only goes half way up the pork.
Bake the pork for about 2.5 hours until tender but not falling apart.
Allow to cool for 30 minutes on the counter. Remove the pork from the cooking liquid. Allow the pork to rest again in the fridge overnight, skin side up, so it can dry further.
Preheat oven to 500. Roast the pork for 30 minutes. The skin should puff and crisp as it cooks. You can also broil it if you feel like you need to.
When the pork cools, slice it into 1/2 inch slices

Toast the sourdough slices
Mix the mayo with the gochujang and grated garlic
Spread the mayo on the bread
Add pork slices to one half of the bread and tomatoes to the other. Add a pinch of salt to the tomatoes.
Put the lettuce on top of the tomatoes and fold that half over on top of the pork to form the sandwich. Cut in half and serve.