Pork Belly Blt With Cherry Tomatoes Recipe

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

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.