- 1 loaf of artisanal bread such as sourdough or Italian
- 2 large tomatoes (heirloom work nicely)
- 1 small head of romaine lettuce
- 3 pounds whole pork belly (not sliced)
- Baking soda
- 2 tablespoons sugar
- 2 tablespoons fresh thyme
- 2 teaspoons pepper
- 1 cup mayonnaise
- 1 very ripe peach, skin removed, or 1 canned peach
- 2 teaspoons honey
- 2 teaspoons Sriracha
To Prepare the Pork Belly:
The day before you are going to serve the pork belly, poke lots and lots (like a lot!) of holes all over the top layer of skin to help render the fat. I used a skewer. Try not to penetrate the meat, only puncture the skin. Rub the skin (only the skin) evenly with equal parts baking soda and salt. Allow the pork to sit in the refrigerator uncovered overnight. This process will help to create crispy skin.
The following day, when you are ready to bake the pork belly, rinse the baking soda and salt off of the skin thoroughly. Pour a small amount of vinegar onto the skin to see how much baking soda remains. The less fizz the better. Dry the skin and mix 2 tablespoons salt, the sugar, pepper and thyme together and rub it onto the meat side of the pork belly. Place the pork into a baking pan, skin side up.
Preheat the oven to 350°F and bake the pork for about 1½ hours. Then turn the oven up to 475°F for about 20 minutes until the skin puffs up and is crispy.
Carefully remove the pork belly from the rendered fat to a cutting board to rest for about 15 minutes. Slice the pork into ¾-inch thick slices.
To assemble the sandwich, toast the bread slices and spread a layer of the peach mayo on each slice. Layer four of the pieces of bread with the lettuce, tomato and a few slices of pork belly. Top with the remaining slices of toasted bread and enjoy!
For the Peach Mayonnaise:
Combine all of the ingredients in a food processor and process until combined. Keep in the refrigerator for up to 2 days.