Mini bacon, lettuce, and tomato smokehouse sandwich
- Prep time
- Cooking time
- Mix salt, brown sugar, and pepper together.
- Cover pork belly with mixture, then place in a freezer bag with air removed, or a sous vide bag.
- Place in fridge and allow to marinate 2 to 5 days, turning bag once per day.
- Remove pork belly from bag, rinse under cold water, and pat dry.
- Let air dry.
- Preheat smoker or BBQ on low heat, between 70 and 93°C (160 and 200°F).
- Soak wood chips in cold water and shake off excess. While cooking pork, add a few chips to the coals to create smoke. Continue to add chips as you cook.
- Cook the pork belly for 2 to 3 hours, or until internal temperature reaches between 58°C (136°F) and 63°C (145°F).
- Let cool, wrap tightly, and refrigerate.
- Slice smoked pork belly and cook bacon strips in the pan or oven, to taste.
- Place tomato halves cut side up on a tray lined with parchment paper or a silicone sheet.
- Drizzle with olive oil and season generously.
- Cook in oven at 140°C (275°F) for 2 hours.
- Let cool and store in fridge.
- Toast 4 slices of bread and place on a cutting board.
- Garnish each with about 10 ml (2 TBSP) of mayonnaise.
- Divide lettuce, tomato halves, and bacon evenly on each slice.
- Toast remaining 4 slices of bread, spread with about 10 ml (2 TBSP) of mayonnaise, and place on top of ingredients to create sandwiches.