This pork belly sandwich is out-of-this-world delicious! It’s crispy pork belly strips, spicy chipotle mayo, marinated tomatoes, and tender lettuce, layered between toasted sourdough slices.
This pork belly sandwich is my idea of the ultimate upgrade to a classic BLT. It’s rich, crunchy, messy in the best way, and packed with bold flavor in every bite. Crispy pork belly slices , juicy tomatoes, crisp lettuce, and spicy chipotle mayo layered between buttery, toasted sourdough—it’s the kind of sandwich that makes you stop talking mid-bite.
If you’ve been hesitant to cook pork belly at home, this is the recipe that will change your mind. I slice it, season it generously with a mix of sweet paprika, garlic powder, onion powder, oregano, brown sugar, salt, and pepper, then bake it until the edges are deeply crisp and the meat stays tender and succulent. Pork belly is essentially thick, uncut bacon, so it delivers that same salty, savory payoff—just turned all the way up.
One small detail that makes a big difference here is marinating the tomatoes. It’s a trick I picked up from NYT Cooking , and it completely transforms tomatoes, especially outside of peak summer. A quick toss with red wine vinegar, olive oil, salt, and pepper brings them back to life. Add tender butter lettuce, a swipe of homemade chipotle mayo (or regular mayo if you prefer), and you’ve got a sandwich that’s simple to make but feels truly special.
Tips for making the best pork belly sandwich
- Marinate the tomatoes – to make this the absolute best pork belly BLT, use a technique we learned from NY Times Cooking. They taught us to marinate tomato slices in vinegar, olive oil, salt, and pepper for a few minutes. This trick magically transforms winter tomatoes into something irresistible. But even if you’re lucky enough to have vine-ripened summer tomatoes, you’ll still want to marinate them for the best results.
- Toast the bread – sandwiches are all about texture, and toasting the bread before assembling the sandwich adds an awesome and satisfying crunch and buttery flavor.
- Add chipotle mayo – our homemade chipotle mayo is a creamy, spicy, and smoky condiment. We slather it on both sides of the sandwich to take it up a delicious notch.
Can I use leftover pork belly?
Yes! While there’s nothing more delicious than freshly baked pork belly, it also tastes great reheated. Warm it in a frying pan with a little oil, then cook for a few minutes on each side.
How long does leftover pork belly last?
You can store leftover pork belly in your fridge in an airtight container for up to 3 days.
Can I use bacon instead?
Of course! I love the succulent taste of pork belly, but bacon works too if that’s what you have on hand. You can also try my much-loved bacon sandwich !
Pork Belly Sandwich Recipe
- Pin
Ingredients
The Pork Belly
- ▢ 1 lb skinless pork belly (cut into ½ inch strips)
- ▢ 1 teaspoon sweet paprika
- ▢ ½ teaspoon EACH: onion powder, garlic powder, oregano, and brown sugar
- ▢ ¼ teaspoon EACH: salt and pepper
The Sandwich
- ▢ 2 large tomatoes
- ▢ 1 tablespoon EACH: red wine vinegar and olive oil
- ▢ 1 pinch EACH: salt and pepper
- ▢ 8 slices sourdough sandwich bread (buttered)
- ▢ Butter lettuce and chipotle mayo (to serve)
Instructions
- Preheat your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Sprinkle the spices evenly over the pork belly strips then arrange them in a single later on the baking sheet. Bake the pork belly strips for 30 minutes. Turn them over and then continue to cook them for another 20-30 minutes, until they’re dark golden brown and crispy – SEE NOTES. Let them cool slightly before using them in the sandwich. 1 lb skinless pork belly, 1 teaspoon sweet paprika, ½ teaspoon EACH: onion powder, garlic powder, oregano, and brown sugar, ¼ teaspoon EACH: salt and pepper
- Slice the tomatoes and place them on a rimmed plate. Pour the vinegar and olive oil over the tomatoes and sprinkle them with salt and pepper. 2 large tomatoes, 1 tablespoon EACH: red wine vinegar and olive oil, 1 pinch EACH: salt and pepper
- Butter one side of each piece of bread and toast them, buttered side down, in a frying pan over medium heat. 8 slices sourdough sandwich bread
- To assemble the sandwiches, liberally spread chipotle mayo on the bread then top with pork belly slices, lettuce, and slices of tomato. Butter lettuce and chipotle mayo
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal !
More sandwich recipes
For more inspiration, check out all of our sandwich recipes !
Grilled Salmon Sandwiches
Pulled Chicken Sandwich with Crunchy Slaw
Sriracha Apple Grilled Cheese
Porchetta Sandwich Recipe with Italian Salsa Verde
Pork Belly Sandwich Recipe
Ingredients
The Pork Belly
- 1 lb skinless pork belly , cut into ½ inch strips
- 1 teaspoon sweet paprika
- ½ teaspoon EACH: onion powder, garlic powder, oregano, and brown sugar
- ¼ teaspoon EACH: salt and pepper
The Sandwich
- 2 large tomatoes
- 1 tablespoon EACH: red wine vinegar and olive oil
- 1 pinch EACH: salt and pepper
- 8 slices sourdough sandwich bread , buttered
- Butter lettuce and chipotle mayo , to serve
Instructions
- Preheat your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Sprinkle the spices evenly over the pork belly strips then arrange them in a single later on the baking sheet. Bake the pork belly strips for 30 minutes. Turn them over and then continue to cook them for another 20-30 minutes, until they’re dark golden brown and crispy - SEE NOTES. Let them cool slightly before using them in the sandwich. 1 lb skinless pork belly, 1 teaspoon sweet paprika, ½ teaspoon EACH: onion powder, garlic powder, oregano, and brown sugar, ¼ teaspoon EACH: salt and pepper
- Slice the tomatoes and place them on a rimmed plate. Pour the vinegar and olive oil over the tomatoes and sprinkle them with salt and pepper. 2 large tomatoes, 1 tablespoon EACH: red wine vinegar and olive oil, 1 pinch EACH: salt and pepper
- Butter one side of each piece of bread and toast them, buttered side down, in a frying pan over medium heat. 8 slices sourdough sandwich bread
- To assemble the sandwiches, liberally spread chipotle mayo on the bread then top with pork belly slices, lettuce, and slices of tomato. Butter lettuce and chipotle mayo
