Pork Belly BLT with Cherry Tomatoes

Season cherry tomatoes with 1/2 teaspoon of salt and toss in a strainer or colander set over a bowl.

Let drain for at least 20 minutes. Discard liquid in the bowl.

Meanwhile, heat a large cast-iron skillet over medium-high heat. Season pork belly with salt and pepper and cook, flipping often, until browned on both sides and cooked through, about 8 minutes.

Remove and drain on paper towels.

Spread an even layer of mayonnaise on one side of each slice of bread and season with a pinch of salt and pepper. Divide the lettuce, pork belly slices, and cherry tomatoes evenly on 4 of the slices, and then top each with a slice of bread, mayonnaise-side down.

Serve.