Mix honey and instant yeast in warm water and stir. Let sit for 5 minutes. Add eggs and stir. Add Ketonia bread mix and butter. Mix in astand mixerwith a paddle attachment on medium speed for 2-3 minutes. You can also knead by hand for 10-15 minutes or until smooth. Shape into a smooth ball and let sit, covered, for 30 minutes. Cut dough in half. Shape balls into a loaf and place in loaf pans for another 30 minutes, covered. Bake on 400* for 30 minutes or until internal temperature reaches 200*. Let cool for 1 hour. Slice each loaf into 12 slices.

Preheat your smoker to 250*. Mix together your brown swerve, pork seasoning, salt and pepper. Find the fatty side of the pork belly and cut about 1/2 inch deep in a crosshatch pattern. Smear the dry rub on all sides of the pork belly. Place on abaking sheetlined with foil and place in smoker. Cook for 3 hours with the lid closed. After 3 hours, take it out and let it sit for 10 minutes. Reserve about 2 tbsp of the drippings in a small bowl.

Preheat your frying oil to 375*. Slice your pork belly against the grain, we like ours about 1/4 inch thick. They should look like strips of bacon. Place the strips of pork into the hot oil, 3-5 at a time depending on the size of your fryer. Let fry for 3-4 minutes or until you've reached your desired crispiness. Remove from oil and place on a paper towel to cool. Repeat with the remaining strips.

Slice your tomatoes, wash & dry your lettuce. In a small bowl combine mayonnaise and the reserved drippings, mix well. Toast your slices of Ketonia bread.

Smear mayonnaise on 2 slices of Ketonia bread, layer 4-5 slices of smoked & fried pork belly, top with a slice of tomato & lettuce. Repeat with the remaining 11 sandwiches. Enjoy!