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.

Course BBQ, Main Course

Cuisine American

Keyword Pork Belly Lettuce Tomato (PBLT), Pork Belly Sandwich Recipe

Prep Time 1

Cook Time 2 30

Servings Servings

Calories 760kcal

Author Bon Appeteach

Ingredients

2 lb Pork Belly 1/4-1/3 inch thick
1/4 cup BBQ Seasoning any

Sandwich (PBLT)

1 loaf Ciabatta Bread substitute with sourdough bread, brioche buns, or Vietnamese baguettes
1 head Romaine Lettuce
2 large Tomatoes sliced thick
1/2 cup Garlic Aioli
Salt & Pepper (to taste)

Instructions

Prep the Pork Belly

Place the pork belly in the freezer for 30-45 minutes to firm up. This makes it easier to cut into 1/4 to 1/3-inch thick slices. After freezing, use a sharp knife to slice the pork belly evenly.
Pat the pork belly slices dry with paper towels then season the pork belly slices with the BBQ rub on all sides.

Smoking

Preheat your smoker to 225°F. Arrange the pork belly slices in a single layer on a wire rack over a baking sheet (you will want to catch the fat that renders to prevent flare up's). Smoke the pork belly for 2 hours until the fat starts to render and the meat is tender.
After smoking, increase the smoker temperature to 425°F. Grill the pork belly slices for 15-30 minutes, flipping halfway through, until the skin becomes golden brown and crispy. For best results, keep a close eye to avoid overcooking.

Assemble the Sandwich

Slice your ciabatta loaf and toast it lightly. Spread garlic aioli on the top and bottom slices of the bread. Layer the romaine lettuce and juicy tomato slices, then top with crispy pork belly slices.
Slice into smaller sandwiches for serving and enjoy immediately.

Notes

Swap out the garlic aioli for my garlic basil aioli for a fun flavorful twist!

Nutrition