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.
- 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.