Berkshire Pork Belly BLT

Berkshire Pork Belly BLT
Staff Writer


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.


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 Dairy Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free

Daily value:



  • Fat 112g 172%
  • Carbs 26g 9%
  • Saturated 30g 148%
  • Fiber 4g 14%
  • Sugars 9g
  • Monounsaturated 38g
  • Polyunsaturated 9g
  • Protein 18g 37%
  • Cholesterol 137mg 46%
  • Sodium 932mg 39%
  • Calcium 84mg 8%
  • Magnesium 29mg 7%
  • Potassium 605mg 17%
  • Iron 2mg 11%
  • Zinc 2mg 13%
  • Phosphorus 225mg 32%
  • Vitamin A 53µg 6%
  • Vitamin C 52mg 86%
  • Thiamin (B1) 1mg 54%
  • Riboflavin (B2) 1mg 31%
  • Niacin (B3) 9mg 44%
  • Vitamin B6 0mg 17%
  • Folic Acid (B9) 67µg 17%
  • Vitamin B12 1µg 22%
  • Vitamin D 0µg 0%
  • Vitamin E 1mg 5%
  • Vitamin K 11µg 14%
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