Berkshire Pork Belly BLT



  • 1 Tablespoon  gluten-free beer
  • 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
  • heirloom tomato, cut into 1/4-inch slices
  • slices challah bread, lightly toasted

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by Scott Riesenberger

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.


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. 


Calories per serving:

1,181 calories

Dietary restrictions:

Low Carb

Daily value:



  • Fat 335g 515%
  • Carbs 78g 26%
  • Saturated 89g 445%
  • Fiber 11g 43%
  • Sugars 26g
  • Monounsaturated 114g
  • Polyunsaturated 27g
  • Protein 55g 110%
  • Cholesterol 412mg 137%
  • Sodium 2,795mg 116%
  • Calcium 251mg 25%
  • Magnesium 87mg 22%
  • Potassium 1,816mg 52%
  • Iron 6mg 34%
  • Zinc 6mg 39%
  • Phosphorus 674mg 96%
  • Vitamin A 160µg 18%
  • Vitamin C 155mg 259%
  • Thiamin (B1) 2mg 161%
  • Riboflavin (B2) 2mg 94%
  • Niacin (B3) 26mg 132%
  • Vitamin B6 1mg 51%
  • Folic Acid (B9) 201µg 50%
  • Vitamin B12 4µg 65%
  • Vitamin D 0µg 0%
  • Vitamin E 3mg 16%
  • Vitamin K 32µg 41%
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