Pork Belly Blt Recipe
Peppery pork belly, balsamic tomatoes, onions, frisee greens, and maple aioli on marble rye. Choice of starch.
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Ingredients
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Pork Belly BLT Ingredients
Method
Preparation Instructions
- 1
Prepare the Pork Belly
Preheat your oven to 300°F (150°C). Season the pork belly with salt and black pepper. Place it in a roasting pan and cover with foil. Roast for about 2.5 to 3 hours until tender.
- 2
Sear the Pork Belly
Once cooked, remove the pork belly from the oven and let it cool slightly. Heat olive oil in a skillet over medium-high heat. Sear the pork belly on both sides until crispy, about 3-4 minutes per side. Remove and let it rest.
- 3
Prepare the Balsamic Tomatoes
In a bowl, mix cherry tomatoes with balsamic vinegar and a pinch of salt. Allow to marinate for about 10 minutes.
- 4
Make the Maple Aioli
In a small bowl, combine mayonnaise, maple syrup, and a pinch of salt. Mix well until smooth.
- 5
Assemble the Sandwich
Toast the slices of marble rye bread. Spread a generous layer of maple aioli on each slice. Layer with frisée greens, sliced pork belly, balsamic tomatoes, and red onion. Top with another slice of bread.
- 6
Serve
Cut the sandwiches in half and serve with your choice of starch (fries, chips, etc.).
