Berkshire Pork Belly BLT
Berkshire Pork Belly BLT
The pork belly in this recipe is braised in a gluten-free beer brine so that even the most wheat-intolerant can enjoy this sophisticated twist on a sandwich classic.
Servings
3
Ingredients
- 1 tablespoon gluten-free beer
- 1 clove garlic
- 1/2 white onion, roughly chopped
- peel from 1 orange
- 1 pound 2-inch thick boneless pork belly
- 1 cup wild arugula
- 1/2 cup mayonnaise
- juice from 1 lemon
- sea salt, to taste
- 1 heirloom tomato, cut into 1/4-inch slices
- 2 slices challah bread, lightly toasted
Directions
- In a small saucepot, combine 1 cup of salted water with the gluten-free beer, garlic, white onion, and the orange peel and bring to a boil. Boil for 15 minutes, remove from heat, and cool. Submerge the pork beller into the brine, cover, and refrigerate for 36 hours.
- Remove the pork belly from the bring and place in a saucepot with the vegetable stock. Cook on low heat or in the oven until tender, about 4 hours. Remove from heat and let cool. Once fully chilled, place the pork belly skin side down in a hot skillet with the olive oil, turn heat to low, and place a weight or bacon press on top of the pork belly to ensure even browning and crisping. Remove from the heat and slice into ¼-inch thick pieces for the sandwich assembly.
- In a small sauté pan, cook the arugula and add to a food processor or blender with the mayo, lemon juice, and salt. Purée until smooth.
- Assemble the sandwich by lathering the arugula-mayo on each slice of bread and place 1 slice of tomato and the slices of pork belly on top.