Pork belly is particularly popular in hispanic, chinese, danish, norwegian, korean, thai and filipino cuisine.
B.l.a.t. Wraps
This pork belly sandwich recipe is a play on the classic blt, with pork belly substituted for the bacon.
Recipe Summary B.l.a.t. Wraps
My family loves B.L.A.T. sandwiches. The addition of avocado to the normal bacon, lettuce and tomato sandwich makes so much sense to a girl born in California! We have been calling these 'BLATS' for years. Recently we decided to update our favorite treat by using a tortilla in place of the bread, and Ranch dressing instead of mayonnaise. This recipe is so easy and tasty, the hardest part is cooking the bacon!Ingredients | Pork Belly Sandwich
8 slices bacon
4 (10 inch) flour tortillas
4 tablespoons Ranch-style salad dressing
1 avocado - peeled, pitted and diced
1 tomato, chopped
1 cup shredded lettuce
Directions
Place bacon in a large, deep skillet. Cook over medium heat for 10 to 15 minutes, or until crisp. Drain, crumble, and set aside.
Warm tortillas in microwave oven for 30 to 45 seconds, or until soft. Spread 1 tablespoon Ranch dressing down the center of each tortilla. Layer crumbled bacon, avocado, tomato and lettuce over the dressing. Roll the tortilla around the other ingredients.
Info | Pork Belly Sandwich
prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
4
Yield:
4 servings
