P.b.l.t Recipe

Prepare Pork Belly

Preheat oven to 275°F (135°C). Pat the pork belly dry with paper towels. Score the skin (if present) in a 1/4" crosshatch, or lightly score the fat side if skinless. Rub the pork belly all over with vegetable oil.

Season

In a small bowl combine kosher salt, black pepper, brown sugar, garlic powder and smoked paprika. Rub the seasoning mix evenly over all surfaces of the pork belly, pressing it into the meat.

Roast Slowly

Place the pork belly on a rack set inside a roasting pan. Pour apple cider into the pan (not over the pork) to create steam and keep the meat moist. Cover loosely with foil and roast at 275°F (135°C) for 2 to 2 1/2 hours, until the meat is very tender and the internal temperature reaches about 190°F (88°C).

Crisp the Fat (optional)

Remove the foil and increase oven temperature to 450°F (230°C). Brush any rendered fat over the top and return to the oven for 10–15 minutes, watching closely, until the exterior crisps and caramelizes. Alternatively, transfer to a preheated hot skillet and sear fat side down to render and crisp.

Rest and Slice

Allow pork belly to rest 10–15 minutes. Slice into 8 thick slabs (about 1/4"–1/2" each) appropriate for sandwich portions. Reserve juices for optional finishing or gravy.

While pork belly is roasting, cook the bacon in a skillet over medium heat until crisp, 8–12 minutes depending on thickness, turning as needed. Drain on paper towels. Keep warm or reheat briefly in a 350°F (175°C) oven for 5 minutes before assembling.

In a small bowl, whisk together mayonnaise, Dijon mustard, maple syrup, lemon juice, minced garlic, black pepper and salt until smooth. Taste and adjust acidity or sweetness to preference. Refrigerate until ready to assemble.

Toast Bread

Preheat a skillet or griddle over medium heat. Spread softened butter on one side of each slice of Detroit sourdough. Toast buttered side down in the skillet until golden brown, then flip briefly to warm the other side. Alternatively, toast in a 400°F (205°C) oven until golden (4–6 minutes).

Melt Swiss

Place 1 slice of Swiss cheese on the warmed bottom piece of each bread slice, then set the sliced pork belly on top of the cheese. If you prefer extra melt, place open-faced sandwiches under a broiler for 1–2 minutes until cheese just melts.

Layer Ingredients: Spread approximately 1 tablespoon of maple Dijon aioli on the inside of the top slice of each toasted bread. On the cheese-topped pork belly, add 2 slices of the applewood-smoked bacon per sandwich, then place tomato slices (2–3 slices per sandwich) and 2 leaves of lettuce. Season tomato lightly with salt and pepper if desired.

Close the sandwich with the aioli-spread top bread, press gently and slice in half if preferred. If you like an extra touch, drizzle up to 1 teaspoon of maple syrup over the pork belly before adding bacon.

Serve immediately while pork belly and cheese are warm. Garnish with chopped parsley if desired.

To reheat leftovers, wrap sandwich in foil and warm in a 350°F (175°C) oven for 10–12 minutes. Store leftover pork belly slices in an airtight container up to 4 days; reheat gently to preserve crispness.