Pork Belly Blt Recipe
seared pork belly / black pepper aioli / grilled Gaston’s sourdough
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Ingredients
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Pork Belly BLT Ingredients
Method
Preparation Instructions
- 1
Prepare the Pork Belly
Preheat the oven to 300°F (150°C). Season the pork belly with salt and black pepper. Place it in a roasting pan and cook for about 2-3 hours, or until tender. Let it cool slightly, then slice into 1/2 inch thick pieces.
- 2
Make the Black Pepper Aioli
In a bowl, whisk together the egg yolks, lemon juice, and minced garlic. Slowly drizzle in the olive oil while whisking continuously until emulsified. Stir in the mayonnaise and black pepper. Adjust seasoning with salt if needed.
- 3
- 4
Assemble the BLT
Spread a generous amount of black pepper aioli on one side of each toasted sourdough slice. Layer with lettuce, pork belly slices, and tomato slices. Top with another slice of sourdough, aioli side down.
- 5
Serve
Cut the sandwiches in half and serve immediately with your favorite side.
