This recipe appears in:Dinner Tonight: Pork Belly BLT with Cherry Tomatoes
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- 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
- 8 leaves green lettuce (iceberg, Romaine, green leaf)
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.
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.
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.