Blt Wedge Recipe
quartered iceberg, crispy pork belly, pickled red onions, roasted tomatoes, crispy onions, blue cheese dressing
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Ingredients
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Ingredients
Method
Directions
Prepare the Pickled Red Onions
Slice the red onion thinly and soak it in a mixture of equal parts vinegar and water with a pinch of salt for at least 30 minutes.
Roast the Tomatoes
Preheat your oven to 200°C (400°F). Halve the cherry tomatoes and place them on a baking sheet. Drizzle with olive oil, and sprinkle with salt and pepper. Roast for 15-20 minutes until they soften and caramelize.
Cook the Pork Belly
In a skillet over medium heat, cook the pork belly until crispy on both sides, about 10-12 minutes. Once cooked, remove from heat and let it rest before slicing into bite-sized pieces.
Prepare the Iceberg Wedge
Quarter the head of iceberg lettuce and place each wedge on a plate.
Assemble the BLT Wedge
Top each iceberg wedge with crispy pork belly, pickled red onions, roasted tomatoes, and crispy onions. Drizzle with blue cheese dressing before serving.