Pork Belly BLT

4 from 1 ratings

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.

Servings

servings

Ingredients

8 cup water
1/2 cup salt
1/4 cup sugar
2 tablespoon 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 teaspoon cayenne
2 pound 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.