Description
Juicy, caramelized grilled pork belly layered in crispy sourdough bread with a zesty chimichurri sauce for a bold and satisfying sandwich.
Ingredients
Units
Scale
- 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
Instructions
- In a bowl, marinate pork belly slices with soy sauce, brown sugar, paprika, salt, and pepper for 15–20 minutes.
- Grill or pan-sear pork belly over medium-high heat until crispy and caramelized on the edges, about 3–4 minutes per side.
- Mix all chimichurri ingredients in a small bowl and set aside to allow flavors to meld.
- Butter the bread slices on one side. Toast in a skillet until golden and crisp.
- 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.
- Press lightly and slice in half. Serve warm.
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.
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
