Pork Belly Sandwich Recipe (PBLT)

This crispy pork belly BLT sandwich is a flavorful twist on the classic. It features tender, smoked pork belly with a perfectly crisp finish. Paired with fresh lettuce, juicy tomatoes, and garlic aioli, it’s the ultimate sandwich for any occasion.

If you’re looking for a fun twist on a classic BLT, you’re in the right place! Today, we’re making a crispy pork belly sandwich loaded with flavor and crunch. This recipe is like a traditional BLT but with an upgrade—pork belly! It’s savory, crispy, and simply delicious. Let’s dive into how to make this mouthwatering sandwich step by step.

Why This Recipe Works

• Crispy Texture with Rich Flavor: Smoking the pork belly at a low temperature renders the fat, making the meat tender, while the high-heat grilling crisps up the skin, delivering the perfect contrast between crunchy and juicy in each bite.
• Balanced Ingredients: The combination of savory pork belly, fresh lettuce, juicy tomatoes, and creamy garlic aioli brings together different textures and flavors, creating a balanced sandwich that’s both rich and refreshing.
• Customizable Variations: The simplicity of the base recipe allows for easy modifications, such as adding different sauces or bread types, making it adaptable for various tastes like a classic BLT or an Asian-inspired banh mi twist.

Supplies Needed

Before we get cooking, let’s make sure we have all the tools ready to make this crispy pork belly sandwich come to life:

• Sharp knife: To cut the pork belly into thin slices.
• Smoker or grill: This recipe uses a smoker to get that perfect flavor, but a grill works just as well.
• Wire rack and baking sheet: These are essential for keeping the pork belly crispy as it cooks.
• Paper towels: For drying off the pork belly before seasoning.
• Tongs: Flipping the pork belly on the grill and assembling the sandwich.
• Parchment paper: Lining the baking sheet helps with easy cleanup.

Ingredients and Substitutions

Here’s what you’ll need for the crispy pork belly and sandwich fixings:

• Pork Belly: You’ll need 2 lbs. of pork belly. It has a high fat content, which helps achieve that crispy texture.
• BBQ Seasoning: Use a classic dry rub of your choice. For an Asian twist, add spices like fennel seeds, black pepper, onion powder, and a little star anise.
• Ciabatta Loaf: The perfect bread for this sandwich. Feel free to swap with sourdough bread, brioche buns, or even Vietnamese baguettes if you feel adventurous.
• Romaine Lettuce: Adds a fresh, crunchy element.
• Tomato: Juicy tomatoes balance out the rich pork belly, I prefer a fairly thick-cut heirloom tomato that has been lightly salted before assembling the sandwich for the best flavor. 
• Garlic Aioli: You can make this by mixing mayonnaise, garlic, lemon juice, and a pinch of kosher salt. You could also use sriracha mayo for a little heat. Try my basil aioli 

Preparation

Now, let’s get into how to prepare the pork belly BLT:

1. Freeze the Pork Belly: Place the pork belly in the freezer for about 30-45 minutes. This makes it easier to slice it into thin strips.
2. Slice the Pork Belly: Using a sharp knife, cut the pork belly into ¼ to ⅓-inch thick slices. Thick slices give you that perfect balance of crispy skin and tender meat.
3. Season the Pork Belly: Dry the pork belly slices with paper towels, then rub them down with a BBQ seasoning of your choice. For the best results, you can add fennel seeds, chili powder, or even some brown sugar for a bit of sweetness.
4. Preheat the Smoker: Get your smoker going at 225°F. This low and slow method helps render the fat for that perfect crispy pork belly.

Grilling Tips for Pork Belly

Here’s where the magic happens! Getting the pork belly crispy is all about managing the temperature:

1. Slow Smoking: Place the pork belly slices in a single layer on a wire rack over a baking sheet. Smoke at 225°F for about 2 hours. This will render the fat and add that smoky flavor. You’ll know it’s on the right track when the pork belly starts to take on a golden brown hue.
2. Crisping It Up: After 2 hours, increase the heat to around 425°F to 450°F for high heat. Grill the pork belly until the skin is crispy, which takes about 15-30 minutes. Keep an eye on it and flip the pork belly halfway through for even crispiness.

Pro Tip: If you don’t have a smoker, you can use your oven on medium-low heat or even an air fryer at 400°F for 15-20 minutes for a similar result.

Serving Suggestions and Variations

Once your pork belly is perfectly crispy, it’s time to build the sandwich:

1. Assemble the BLT: Take your ciabatta loaf (or bread of choice), and spread a generous layer of garlic aioli on both the top and bottom buns. Add romaine lettuce and a few slices of juicy tomatoes. Top with your crispy pork belly slices, and you’ve got the best pork belly sandwich on your hands.

1. Variations to Try:
   • Crispy Pork Belly Banh Mi: Swap the ciabatta loaf for a Vietnamese baguette and add pickled carrots, daikon, fresh herbs like cilantro, and a drizzle of soy sauce or fish sauce.
   • Pork Belly BLT with Sriracha Mayo: For those who like a little spice, add some sriracha to your mayo. This adds a kick that will wake up your taste buds!
   • Char Siu Pork Belly: Marinate the pork belly in a char siu sauce (a Chinese BBQ sauce made with hoisin, soy sauce, rice wine vinegar, and star anise). This will give the pork a sweet and savory glaze.
2. Side Dishes: This sandwich pairs perfectly with a crisp salad or grilled veggies. You can also serve it with a side of chili sauce or a small bowl of hot sauce for dipping.

Storage and Leftovers

If you have leftover pork belly, store it in an airtight container in the fridge. When you’re ready to eat, reheat it on a wire rack over a baking tray at 400°F for about 10 minutes to restore that crispy skin. Avoid a watery sauce when reheating by keeping the pork belly dry.

More Recipes To Try

Hot and Fast Pork Belly

Pork Belly Burnt Ends

Air Fryer Pork Belly

Big Green Egg Pulled Pork Recipe