Hersh's B.l.t. Recipe
wood-fired pork belly, heirloom tomatoes, pickled red onion, arugula, aged balsamic & pesto aioli served on a wood-fired flatbread with fries & garlic aioli
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Cook the Pork Belly
Preheat your wood-fired oven to 500°F (260°C). Season the pork belly with salt and pepper. Place it in the oven and roast for about 2-3 hours or until the skin is crispy and the meat is tender. Allow it to rest for 15 minutes before slicing.
- 2
Prepare the Vegetables
While the pork belly is cooking, slice the heirloom tomatoes and set aside. If you haven't already, prepare the pickled red onion by soaking thinly sliced onions in vinegar for at least 30 minutes.
- 3
Make the Pesto Aioli
In a bowl, mix together the pesto and mayonnaise until well combined. Set aside.
- 4
Prepare the Flatbread and Fries
While the pork is resting, warm the wood-fired flatbreads in the oven for about 5 minutes. Cook the fries according to package instructions or until golden and crispy.
Assembly
- 5
Assemble the B.L.T.
On each piece of wood-fired flatbread, layer sliced pork belly, heirloom tomatoes, pickled red onion, and arugula. Drizzle with aged balsamic vinegar and add a generous dollop of pesto aioli.
- 6
Serve
Serve the assembled B.L.T.s with a side of fries and a small bowl of garlic aioli for dipping.