Before the plague, I ordered and froze a 5 pound pork belly from D’Artagnan, thinking of an Easter family barbecue. I was a tad disappointed because the pork belly was more long than thick, which would be fine for sliced bacon but I had my doubts about the grill. Accepting that the plague will be with us a while, I decided to cut the long piece of belly in half and take my chances on the grill, thinking of sandwiches for two.
As a sandwich go-with I steamed some bok choy for one of my favorites; bok choy with spicy vinaigrette.
The bok choy can be served hot or at room temperature. Either way for us. Delicious each time!
I overnight refrigerated the really thin piece of pork belly with a salt rub, then some Emeril’s essence for crispy skin.
The pork looked pretty good on the grill but was just slightly overcooked. The sandwiches were great!