"I cannot believe this costs two dollars" was my first thought as we unwrapped the pancake with pork ($2) from Henan Flavor (full review here). More

In Allerton, you're more likely to find jerk chicken than Mexican fare But if you're in need, tiny La Cocina Mexicana's tortas are more then tasty enough to satisfy a neighborhood craving. More

Butcher Bar is ready to satisfy New York's unabashed love of pork belly. The sustainable meat heads' pork belly, lettuce and tomato sandwich ($10.99 with slaw and pickle) starts with a quality slab of belly from a naturally raised pig. More

I have an unspoken rule about never ordering the same thing twice at a restaurant. Sure, there are exceptions, such as everything on the menu at Best Pizza, but such occasions run few and far between. So when I found myself ordering Calexico's Chipotle Pork Torta ($11) not once but thrice, I knew it was time for an official love letter. More

A new edition to the Lower East Side, Sauce, is serving up Italian-American style sandwiches done right. More

I haven't quite decided yet if Zito's Sandwich Shoppe is my new favorite lunch spot in Park Slope, but I'm more than willing to keep going back until I decide. More

Oxley's Cavery, a little shop with the gilded pig overhang, is a great place for anyone seeking British fare. Craving some Bangers and Mash? Oxley's got 'em. How about a juicy plate of hand-carved roast beef au jus with a little housemade horseradish? Oxley's got that, too. The little eatery's sandwiches, however, are a bit less traditional, and though not always perfectly composed, a nice addition to the neighborhood's options. More

Each day, the pulled pork is slow-cooked, and the resulting sandwich, simple but tasty, offers a peppery bite in addition to the sweetness of the meat. Its super-moistness means you need to eat fast to avoid sogginess, but once you get a whiff, rapid gobbling won't be a problem. More

I know I can't eat an entire Cuban sandwich ($5) from El Castillo de Jagua without entering food coma territory, but I eat the whole thing anyway because it's worth the subsequent brain shutdown and I cannot resist the pork. More