Had a completely delicious sandwich the other day at a shop called Black Tree on the Lower East Side. A serious winner. It’s called the Summer Pig Sandwich. Shoulda called it the Wilbur, because this is Some Pig. It’s a beer braised pork belly with cheddar, mint and spiced blueberry jam, topped with a farm fresh fried egg on a crusty baguette. Whoa.I partnered this robust bad boy with a delicious Southern Tier Double Milk stout, causing tears of joy to run unchecked down my face. “I’m OK, thank you, I’m just so happy eating this sandwich,” I said to no one in particular. I’m guessing the other patrons probably understood.We suggest you sit belly up to the bar there and chat with the restaurant’s owner/chef Sandy Dee, as we did, because he’s an interesting guy who can chat about the inventory of ingredients like a farmer. Much of the menu availability is, in fact, based upon what’s gathered at the Union Square or Brooklyn Greenmarkets. So you know it’s fresh, and the menu changes all the time as a result. And it’s really tasty. Finish one of their sandwiches off with one of their home-brined pickle pots, too. You must. Because you can smell like homemade pickles, but you can’t go back to work smelling like a stout.