Belly.l.t. Recipe
Cured pork belly, bibb lettuce leaves, roasted tomatoes, roasted garlic aioli
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Ingredients
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Main Ingredients
Method
Preparation Instructions
Roast the Garlic
Preheat your oven to 400°F (200°C). Wrap the garlic cloves in aluminum foil with a drizzle of olive oil. Roast in the oven for 30-35 minutes until soft and golden. Allow to cool, then squeeze out the garlic and mash it.
Prepare the Roasted Tomatoes
Slice the tomatoes in half, drizzle with olive oil, salt, and pepper. Roast in the oven at 400°F (200°C) for about 20-25 minutes until they are caramelized and tender.
Make the Roasted Garlic Aioli
In a bowl, combine the roasted garlic, mayonnaise, lemon juice, salt, and black pepper. Mix well until smooth and creamy.
Cook the Pork Belly
In a skillet over medium heat, cook the cured pork belly until crispy and browned on both sides, approximately 5-7 minutes per side. Remove and let drain on paper towels.
Assemble the Belly.L.T.
On each Bibb lettuce leaf, place a piece of crispy pork belly, add some roasted tomatoes, and drizzle with roasted garlic aioli. Serve immediately.