Pork Belly BLT
Pork Belly BLT
For some of us, there’s nothing like a fresh BLT sitting poolside during the summer. That is until we came across this recipe, swapping bacon out for one of its pork cousins: pork belly. Make the pork belly on a cold and rainy summer day and keep it in the fridge for your summertime picnics.
Servings
4
Ingredients
- 8 cup water
- 1/2 cup salt
- 1/4 cup sugar
- 2 tablespoon black peppercorns
- 1 tablespoon allspice berries
- one 2-inch piece ginger, peeled and sliced
- 3 bay leaves
- zest of 1 lemon
- zest of 1 orange
- 1 sprig rosemary
- 3 teaspoon cayenne
- 2 pound heritage pork belly
- 8 slices sourdough bread
- mayonnaise, as needed
- tomato jam, as needed (optional)
- 4 slices bibb lettuce
- 4 slices tomato
- 2 avocados, thinly sliced
Directions
- Combine all of the ingredients through the cayenne in a large saucepan and heat over medium-high to dissolve the sugar and the salt. Remove from heat and let cool. Add the pork to the brine and submerge for 24 hours in the refrigerator.
- Preheat the oven to 240 degrees. Remove the pork belly from its brine and dry well with paper towels. Heat a large skillet over medium-high and sear pork belly all over until golden brown. Add the skillet to the oven and bake for 3-4 hours. When done, let cool and slice to ¼-inch thick. Reserve until ready to assemble sandwiches.
- Toast the slices of sourdough and reheat the sliced pork belly. Spread a little mayonnaise on 1 side of 4 slices of toast and tomato jam on 1 side of the other 4 slices. Add the pork belly to 1 of the slices and top with the lettuce, tomato, and avocado. Top with the other slice, to make 4 sandwiches.