Tamago & Pork Belly Sando

Tamago & Pork Belly Sando
Prep Time
90 min
Cook Time
60 min
Recipe by: Hazelyn De Luna

This recipe is made 100% easier with Eggland's Best hard-cooked eggs that are available nationwide. All you need to cook is the pork belly and assemble the sando-and enjoy!

Make This Recipe



6 Slices of Thick Pork Belly

6 Eggland's Best Hard-Cooked Peeled Eggs

3 Tbsp. Kewpie Mayo

6 Slices of Shokupan Japanese Milk Bread

Salt to taste

Pork Belly Marinade:

3 Tbsp. Gochujang

3 Tbsp. Soy Sauce

2 Tbsp. White Sugar

2 Tbsp. Honey

1 Tbsp. Chopped Garlic

1 Tbsp. Sesame Oil


  1. Whisk all marinade ingredients in a large bowl.
  2. Add pork belly slices and let marinate at least an hour or overnight.
  3. Preheat oven to 400° F.
  4. Roast pork for 50 minutes in a small roasting pan, flipping occasionally.
  5. While the pork is roasting, chop the Eggland's Best hard-cooked eggs into small pieces.
  6. Mix egg, kewpie mayo, and salt to taste in a bowl-this is the toma.
  7. Layer the Tamago mix on shokupan bread, followed by the pork belly.
  8. Cut off the crust and enjoy!


Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

Learn More
Information per Serving
Serving Size 6
Calories 483
Fat 20.6g
Saturated Fat 7.8g
Cholesterol 214mg
Sodium 600mg
Carbohydrates 58g
Dietary Fiber 1.5g
Protein 14.6g