Juicy, caramelized slices of grilled pork belly layered between crispy, buttery toasted sourdough and topped with a zesty homemade chimichurri—this bold and satisfying sandwich is a flavor-packed showstopper. Perfect for a hearty lunch or a casual dinner, it combines the richness of pork with the vibrant freshness of herbs, creating a well-balanced gourmet bite.

Why You’ll Love This Recipe

This grilled pork belly sandwich offers a perfect blend of savory, smoky, tangy, and herbaceous flavors. The pork belly is marinated and grilled to crisp perfection, while the chimichurri adds a fresh and slightly spicy kick. With the crunch of toasted sourdough and optional greens for a fresh contrast, it’s a sandwich that goes beyond the ordinary. It’s ideal for those who appreciate bold flavors and satisfying textures, and it’s surprisingly easy to make.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Pork Belly:

• 1 lb pork belly, sliced into ¼-inch strips

• 1 tbsp soy sauce

• 1 tbsp brown sugar

• 1 tsp smoked paprika

• Salt and black pepper to taste

For the Chimichurri:

• ½ cup fresh parsley, finely chopped

• 2 garlic cloves, minced

• 2 tbsp red wine vinegar

• ¼ cup olive oil

• ½ tsp chili flakes (optional)

• Salt to taste

For the Sandwich:

• 4 slices sourdough bread

• 2 tbsp butter, softened (for toasting)

• Optional: a few arugula or spinach leaves for extra greens

Directions

1. In a bowl, marinate pork belly slices with soy sauce, brown sugar, smoked paprika, salt, and pepper. Let sit for 15–20 minutes.

2. Grill or pan-sear the pork belly over medium-high heat until crispy and caramelized on the edges, about 3–4 minutes per side.

3. Mix all chimichurri ingredients in a small bowl and let sit to allow the flavors to meld.

4. Butter the bread slices on one side and toast in a skillet until golden and crisp.

5. To assemble, place the grilled pork belly on a slice of toasted bread (buttered side out), spoon chimichurri over the top, and add greens if using. Top with the second slice of bread.

6. Press lightly, slice in half, and serve warm.

Servings and timing

This recipe serves 2 people.
Prep time: 25 minutes
Cook time: 10 minutes
Total time: 35 minutes

Variations

• Spicy kick: Add finely chopped jalapeños to the chimichurri.

• Bread options: Substitute sourdough with ciabatta, brioche, or a baguette for different textures.

• Vegetable additions: Add pickled onions or grilled peppers for more layers of flavor.

• Cheese addition: Add a slice of provolone or mozzarella before closing the sandwich and toast until melted.

• Asian-inspired twist: Swap chimichurri with a sesame-ginger slaw for a different flavor profile.

Storage/reheating

Store leftover pork belly and chimichurri separately in airtight containers in the refrigerator for up to 3 days.
To reheat pork belly, warm in a skillet over medium heat until heated through and crispy again. Avoid microwaving as it may affect the texture.
Toast fresh bread when ready to reassemble. Chimichurri should be used cold or at room temperature.

FAQs

How can I make this sandwich spicier?

Add chili flakes or fresh chopped chilies to the chimichurri, or drizzle with hot sauce before serving.

Can I use store-bought chimichurri?

Yes, though homemade chimichurri offers fresher flavor, store-bought is a convenient alternative.

What is the best way to slice pork belly for sandwiches?

Cut the pork belly into thin ¼-inch strips to ensure quick cooking and maximum caramelization.

Can I cook the pork belly in the oven?

Yes. Roast at 400°F (200°C) for about 20–25 minutes, flipping halfway through, until crispy on the edges.

What type of bread works best?

Sourdough is ideal due to its sturdiness and tangy flavor, but ciabatta or rustic white bread are good substitutes.

Can this be made ahead of time?

You can prepare the chimichurri and marinate the pork belly ahead of time. Cook and assemble just before serving for best results.

How do I keep the sandwich from becoming soggy?

Ensure the bread is toasted well and let the pork belly rest slightly after cooking to avoid excess moisture.

Can I grill the sandwich like a panini?

Yes, pressing the sandwich in a panini press will enhance the crispness and meld the flavors.

Is there a vegetarian version of this recipe?

You can substitute grilled eggplant or mushrooms for the pork belly and use the same marinade.

Can I freeze the pork belly?

Yes, cooked pork belly can be frozen for up to 2 months. Thaw in the refrigerator before reheating in a skillet.

Conclusion

The grilled pork belly sandwich with chimichurri is a gourmet take on a classic favorite. Richly marinated pork, crisp sourdough, and vibrant chimichurri make this a satisfying and flavorful meal that’s as easy to prepare as it is impressive to serve. Whether you’re making it for a casual lunch or a special weekend treat, this sandwich delivers on all fronts.

Grilled Pork Belly Sandwich with Chimichurri

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• Author: Emma Delaney
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 2 sandwiches 1x
• Category: Sandwich
• Method: Grilling
• Cuisine: Fusion
• Diet: Halal

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Description

Juicy, caramelized grilled pork belly layered in crispy sourdough bread with a zesty chimichurri sauce for a bold and satisfying sandwich.

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Ingredients

Units USM Scale 1x2x3x

• 1 lb pork belly, sliced into 1/4-inch strips
• 1 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tsp smoked paprika
• Salt and black pepper to taste
• 1/2 cup fresh parsley, finely chopped
• 2 garlic cloves, minced
• 2 tbsp red wine vinegar
• 1/4 cup olive oil
• 1/2 tsp chili flakes (optional)
• Salt to taste
• 4 slices sourdough bread
• 2 tbsp butter, softened
• Optional: a few arugula or spinach leaves

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Instructions

1. In a bowl, marinate pork belly slices with soy sauce, brown sugar, paprika, salt, and pepper for 15–20 minutes.
2. Grill or pan-sear pork belly over medium-high heat until crispy and caramelized on the edges, about 3–4 minutes per side.
3. Mix all chimichurri ingredients in a small bowl and set aside to allow flavors to meld.
4. Butter the bread slices on one side. Toast in a skillet until golden and crisp.
5. Assemble the sandwich by placing grilled pork belly on one slice of toasted bread (buttered side out), spooning chimichurri generously over the top, and adding greens if using. Top with the second slice.
6. Press lightly and slice in half. Serve warm.

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Notes

• Marinate the pork belly for longer if possible for deeper flavor.
• The chimichurri can be made ahead and stored in the fridge for up to 3 days.
• Use a panini press for extra crispiness.

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Nutrition

• Serving Size: 1 sandwich
• Calories: 720
• Sugar: 5g
• Sodium: 850mg
• Fat: 56g
• Saturated Fat: 18g
• Unsaturated Fat: 34g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 22g
• Cholesterol: 85mg