Grilled Pork Belly BLT with Fried Tomatoes and Avocado

Imagine a dish that combines melt-in-your-mouth grilled goodness with creamy avocado. Now make it for real!! This sandwich uses a succulent rich meat (pork belly) seasoned with typical Japanese condiments. It's said that bacon is its very own food group, and pork belly is part of that food group!

• Preparation Time: 30 mins
• Cooking Time: 20 mins
• Total Time: 50 mins
• Calories: 1124 Calories

Ingredients

• 1 cup milk
• 1 ½ cups all-purpose flour
• 2 teaspoons salt
• 2 eggs, beaten
• 3 tablespoons butter
• 3 tablespoons olive oil
• 1 tablespoon mayonnaise
• 2 teaspoons ground black pepper
• 1 cup soy sauce
• salt and ground white pepper to taste
• 1 cup mirin
• 1 pound skinless pork belly, thinly sliced
• 2 teaspoons steak seasoning blend
• 2 large red tomatoes, thickly sliced
• 2 ripe avocados from Mexico, peeled, pitted and sliced
• 4 leaves green leaf lettuce
• 8 slices crusty artisan bread, toasted

Recipe Instructions

Step 1

Combine soy sauce, mirin, salt and white pepper in a bowl. Add pork slices and mix to coat with marinade. Cover and refrigerate 30 minutes or overnight.

Step 2

Remove pork from refrigerator. Drain slices; discard marinade. Heat a grill pan and brush or spray with vegetable oil. Place pork slices on grill and cook until well seared, turning every 3 to 4 minutes. Drain on paper towels.

Step 3

Pour milk into shallow bowl. Mix flour, salt, pepper and seasoned salt together in a shallow dish for dredging. Beat eggs in a third bowl. Dip tomato slices into milk, then flour mixture, then eggs. Coat well with flour mixture again.

Step 4

Heat butter and olive oil in a frying pan over medium-high heat. Place tomato slices in pan and cook until golden brown, about 2 minutes per side. If necessary, place in warm oven until ready to serve.

Step 5

To build sandwiches, spread mayonnaise on bread slices. On half the slices, layer lettuce, avocado slices, grilled pork belly and fried tomatoes. Top with remaining bread slices.