Pork Belly BLT

Staff Writer
Pork Belly BLT
Short Order


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. 

Ready in
24 h
Deliver Ingredients
4 sandwiches


  • 8 Cups water
  • 1/2 Cup salt
  • 1/4 Cup sugar
  • 2 Tablespoons 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 Teaspoons cayenne
  • 2 Pounds 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


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. 

Pork Shopping Tip

Bone-in cuts tend to be slightly less expensive than their boneless counterparts, and have more flavor.

Pork Cooking Tip

According to the USDA, the recommended internal temperature for cooked pork should be 145 degrees Fahrenheit.

Pork Wine Pairing

Tempranillo, dolcetto, gewürztraminer, or muscat with roast pork; carmènere with  pork sausage; sangiovese, pinotage, or richer sauvignon blancs for stir-fried or braised pork dishes or pork in various sauces; syrah/shiraz, mourvèdre, Rhône blends, zinfandel, petite sirah, nero d'avola, or primitivo with barbecued spareribs or pulled pork, or with cochinito en pibil and other Mexican-spiced pork dishes.