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Dinner Tonight

Pork Belly BLT with Cherry Tomatoes

Pork Belly BLT with Cherry Tomatoes

[Photograph: Nick Kindelsperger]

About the author: Nick Kindelsperger is the editor of Serious Eats: Chicago. He loves tacos and spicy food. You can follow him as @nickdk on Twitter.

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Pork Belly BLT with Cherry Tomatoes

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About This Recipe

Yield:Serves 4
Active time:30 minutes
Total time:30 minutes
This recipe appears in: Dinner Tonight: Pork Belly BLT with Cherry Tomatoes
Rated:

Ingredients

  • 1/2 pound cherry tomatoes, stems removed, quartered
  • Kosher salt
  • Black pepper
  • 1/2 pound pork belly, sliced into 1/4-inch thick pieces
  • 8 slices bread, toasted
  • Mayonnaise
  • 8 leaves green lettuce (iceberg, Romaine, green leaf)

Procedures

  1. 1

    Season cherry tomatoes with 1/2 teaspoon of salt and toss in a strainer or colander set over a bowl. Let drain for at least 20 minutes. Discard liquid in the bowl.

  2. 2

    Meanwhile, heat a large cast-iron skillet over medium-high heat. Season pork belly with salt and pepper and cook, flipping often, until browned on both sides and cooked through, about 8 minutes. Remove and drain on paper towels.

  3. 3

    Construct the sandwiches: Spread an even layer of mayonnaise on one side of each slice of bread and season with a pinch of salt and pepper. Divide the lettuce, pork belly slices, and cherry tomatoes evenly on 4 of the slices, and then top each with a slice of bread, mayonnaise-side down. Serve.

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