Mexican Pork Belly Sandwiches with Roasted Fingerlings & Cotija
Craft

Mexican Pork Belly Sandwiches

with Roasted Fingerlings & Cotija

60 MIN
+$6.99/serving 4 Servings
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From the Test Kitchen

WHY WE LOVE THIS DISH
Inspired by traditional Mexican tortas, these sandwiches feature rich, tender pork belly, cilantro sour cream, melty cheese, and a duo of spicy jalapeño and poblano peppers. When pressed with a heavy pot as they cook in the pan, the flavors and textures meld deliciously, while a crunchy, golden brown exterior forms on the bread.
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  • Nutrition
    PER SERVING
  • Calories
    1290 Cals (est.)
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fresh
ingredients
Mexican Pork Belly Sandwiches with Roasted Fingerlings & Cotija
Title
  • 16 oz No Added Hormones Cooked Pork Belly
  • 4 Sandwich Rolls
  • 2 Poblano Peppers
  • 1 Lime
  • 4 Scallions
  • 1¼ lbs Fingerling Potatoes
  • ½ cup Sour Cream
  • 2 Tbsps Grated Cotija Cheese
  • 4 oz Shredded Monterey Jack Cheese
  • ½ cup Cilantro Sauce
  • 2 oz Sliced Pickled Jalapeño Pepper
  • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 425°F. Wash and dry the fresh produce. Quarter the lime. Halve the potatoes lengthwise. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the rolls. Cut off and discard the stems of the poblano peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Roughly chop the jalapeño pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling the peppers. In a bowl, combine the cilantro sauce, sour cream, and the juice of 2 lime wedges.

Slice the pork belly
2 Slice the pork belly

Pat the pork belly dry with paper towels. Place on a cutting board with the fat cap facing up. Cut crosswise into 1/2-inch-thick pieces.

Roast the pork belly & potatoes
3 Roast the pork belly & potatoes

Place the halved potatoes on a sheet pan. Drizzle with olive oil and season with salt, pepper, and the spice blend. Toss to coat; arrange in an even layer on one side of the sheet pan. Place the pork belly pieces in an even layer on the other side of the sheet pan. Roast 29 to 31 minutes, or until the potatoes are tender when pierced with a fork and the pork belly is browned and heated through.* Remove from the oven.


*The USDA recommends reheating cooked pork to 140°F.

Cook the poblano peppers
4 Cook the poblano peppers

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced poblano peppers and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened. Turn off the heat. Carefully add the juice of the remaining lime wedges. Stir to combine.

Assemble the sandwiches
5 Assemble the sandwiches

Assemble the sandwiches using the halved rolls, cilantro sour cream, roasted pork belly, cooked poblano peppers, monterey jack, and as much of the chopped jalapeño pepper as you'd like, depending on how spicy you'd like the dish to be.

Press the sandwiches & serve your dish
6 Press the sandwiches & serve your dish

Carefully wipe out the pan used to cook the peppers. In the same pan, heat a drizzle of olive oil on medium until hot. Working in batches if necessary, add the sandwiches. Place a heavy-bottomed pot (or pan) on top of the sandwiches and press down. Cook, occasionally pressing down on the pot, 3 to 4 minutes per side, or until lightly browned and the cheese is melted (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a cutting board; carefully halve on an angle. Serve the finished sandwiches with the roasted potatoes on the side. Garnish the potatoes with the cotija and sliced green tops of the scallions. Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 425°F. Wash and dry the fresh produce. Quarter the lime. Halve the potatoes lengthwise. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the rolls. Cut off and discard the stems of the poblano peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Roughly chop the jalapeño pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling the peppers. In a bowl, combine the cilantro sauce, sour cream, and the juice of 2 lime wedges.

2 Slice the pork belly

Pat the pork belly dry with paper towels. Place on a cutting board with the fat cap facing up. Cut crosswise into 1/2-inch-thick pieces.

Slice the pork belly
Roast the pork belly & potatoes
3 Roast the pork belly & potatoes

Place the halved potatoes on a sheet pan. Drizzle with olive oil and season with salt, pepper, and the spice blend. Toss to coat; arrange in an even layer on one side of the sheet pan. Place the pork belly pieces in an even layer on the other side of the sheet pan. Roast 29 to 31 minutes, or until the potatoes are tender when pierced with a fork and the pork belly is browned and heated through.* Remove from the oven.


*The USDA recommends reheating cooked pork to 140°F.

4 Cook the poblano peppers

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced poblano peppers and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened. Turn off the heat. Carefully add the juice of the remaining lime wedges. Stir to combine.

Cook the poblano peppers
Assemble the sandwiches
5 Assemble the sandwiches

Assemble the sandwiches using the halved rolls, cilantro sour cream, roasted pork belly, cooked poblano peppers, monterey jack, and as much of the chopped jalapeño pepper as you'd like, depending on how spicy you'd like the dish to be.

6 Press the sandwiches & serve your dish

Carefully wipe out the pan used to cook the peppers. In the same pan, heat a drizzle of olive oil on medium until hot. Working in batches if necessary, add the sandwiches. Place a heavy-bottomed pot (or pan) on top of the sandwiches and press down. Cook, occasionally pressing down on the pot, 3 to 4 minutes per side, or until lightly browned and the cheese is melted (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a cutting board; carefully halve on an angle. Serve the finished sandwiches with the roasted potatoes on the side. Garnish the potatoes with the cotija and sliced green tops of the scallions. Enjoy!

Press the sandwiches & serve your dish
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