- 1 cup soy sauce
- 1 cup mirin
- Salt and ground white pepper to taste
- 1 pound skinless pork belly, thinly sliced
- 1 cup milk
- 2 eggs, beaten
- 1 1/2 cups all-purpose flour
- 2 teaspoons salt
- 2 teaspoons ground black pepper
- 2 teaspoons steak seasoning blend
- 2 large red tomatoes, thickly sliced
- 3 tablespoons butter
- 3 tablespoons olive oil
- 2 ripe avocados from Mexico, peeled, pitted and sliced
- 4 leaves green leaf lettuce
- 8 slices crusty artisan bread, toasted
- 1 tablespoon mayonnaise
- Combine soy sauce, mirin, salt and white pepper in a bowl. Add pork slices and mix to coat with marinade. Cover and refrigerate 30 minutes or overnight.
- Remove pork from refrigerator. Drain slices; discard marinade. Heat a grill pan and brush or spray with vegetable oil. Place pork slices on grill and cook until well seared, turning every 3 to 4 minutes. Drain on paper towels.
- Pour milk into shallow bowl. Mix flour, salt, pepper and seasoned salt together in a shallow dish for dredging. Beat eggs in a third bowl. Dip tomato slices into milk, then flour mixture, then eggs. Coat well with flour mixture again.
- Heat butter and olive oil in a frying pan over medium-high heat. Place tomato slices in pan and cook until golden brown, about 2 minutes per side. If necessary, place in warm oven until ready to serve.
- To build sandwiches, spread mayonnaise on bread slices. On half the slices, layer lettuce, avocado slices, grilled pork belly and fried tomatoes. Top with remaining bread slices.