Craft

Mexican Pork Belly Sandwiches

with Roasted Fingerlings & Cotija

60 MIN

+$6.99/serving 4 Servings

Wellness at Blue Apron

Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.

Vegetarian

These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.

Carb Conscious

This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.

Mediterranean Diet

Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.

600 Calories or Less

These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.

Wellness Grain

These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.

Pescatarian

These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.

30g Of Protein

These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Keto Friendly

These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).

45g Of Protein

These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Nutritionist's Pick

These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.

Wheat Free

These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.

Reduced Sodium

These Prepared and Ready dishes contain at least 25% less sodium per 100 grams (or 3.5 oz) than our average Prepared and Ready Meal as of October 1, 2024. Sodium content has been reduced from 330 mg per 100 grams to 250 mg per 100 grams. These dishes focus on ingredients with strong flavor and moderate salt.

Vegan

To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

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.
CLICK FOR RECIPE CARD

See Plans

Nutrition

PER SERVING
Calories

1290 Cals (est.)

View Full Nutrition

fresh

ingredients

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

step-by-step

instructions

Cook Along

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.

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.

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!