Pork Belly BLT

Pork Belly BLT
Staff Writer
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. 

4
Servings
2068
Calories Per Serving
Deliver Ingredients

Ingredients

  • 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

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. 

Nutritional Facts

Total Fat
193g
100%
Sugar
2g
2%
Saturated Fat
68g
100%
Cholesterol
195mg
65%
Carbohydrate, by difference
62g
48%
Protein
23g
50%
Vitamin A, RAE
634µg
91%
Vitamin B-12
1µg
42%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
15mg
20%
Vitamin K (phylloquinone)
5µg
6%
Calcium, Ca
419mg
42%
Choline, total
65mg
15%
Fiber, total dietary
11g
44%
Folate, total
203µg
51%
Iron, Fe
26mg
100%
Magnesium, Mg
145mg
45%
Manganese, Mn
3mg
100%
Niacin
17mg
100%
Pantothenic acid
2mg
40%
Phosphorus, P
464mg
66%
Riboflavin
1mg
91%
Selenium, Se
35µg
64%
Sodium, Na
6368mg
100%
Thiamin
2mg
100%
Water
385g
14%
Zinc, Zn
5mg
63%

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.