Grilled Pork Belly Sandwich and Bok Choy

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!

 

 

About cookinginsens

An American living in Burgundy, France
This entry was posted in American, Asian, Cooking, Food and Wine, Sandwich, side dish and tagged , , , , , . Bookmark the permalink.

6 Responses to Grilled Pork Belly Sandwich and Bok Choy

  1. Michelle Taylor says:

    This is mouth watering. Thank you for the recipe

  2. Michelle Taylor says:

    This is mouth watering. Thank you for the recipe

  3. Mad Dog says:

    It looks fabulous!

  4. JB says:

    Looks incredible, great choice with the bok choy.

  5. Daphna101 says:

    I have 3 bellies in my freezer . During the beginning of this crazy time I had to inventory my freezer just wanting to make sure I had enough meats for a while. Pork belly is just so yummy ! I think I’ll save some for a sandwich ( never usually lasts that long !

  6. Leif Price says:

    Healthy food to try!

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