Pork

The King of the BLT’s

Let’s talk bacon

Tick

Tock

Tick

Oh, shoot, sorry

Whenever I am around bacon, things seem to  slow down

So you may wonder why I’m going to call this The King of the BLT’s

The answer?

Pork Belly

Oh my, that sounds bad, did he say the belly of a pig?

Yep

Pork belly is salt and smoke cured to give you your everyday wonderful bacon, but we are going to take this to a ridiculous level of bacon debauchery

Put your seat belts on!

I give you the pork belly (a 2 pound slab of it be precise)

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You can find this at a really good butcher shop

They are usually frozen and have a thick skin on them

So first we are going to remove the skin but try to leave as much of the fat cap on as you can

Cut a little flap in one corner

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Pull the skin towards you as you slice and peel it away

Remove all the skin

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Next score the fat in one direction and then again in the other direction, forming little diamonds

Be careful to just cut through the fat, not the meat

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I’m going to sprinkle this with our Simply Sunday’s Southwestern Dry Rub

This rub has some brown sugar in it which is going to caramelize and get quite dark

It’s ok, it will still taste awesome

However if you want to omit the sugar from the rub that is also an option

Cover this in saran wrap and refrigerate for a couple of hours or overnight (even better)

Remove from the fridge and let this come up to room temperature

Place a rack in a sheet pan

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Place the pork belly on the rack

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Preheat the oven to 500 F

Place the pork belly on the middle rack of the oven

Cook for 10-15 minutes or until the fat is starting to render and bubbling up

Reduce the heat to 325 F and cook 90 minutes

Add a couple of beers to the bottom of the pan and cook around 1 more hour

Remove and set aside

While your pork belly is resting let’s make a quick sandwich spread

You will need 1 cup of mayonnaise, 2 grated garlic cloves, 1 tablespoon of fresh chopped parsley and 1 teaspoon of ground black pepper

Add all ingredients into a bowl, whisk together and then chill

While that’s chilling let’s deal with the pork

You can certainly shred this and mix with any sauce you like but I’m going to take it a step further

Slice the pork belly into thick lengths

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I’m using 1 slice per sandwich so I’m starting with 4 slices

Get a pan very hot (I’m using cast iron)

Lay your slices in the pan, sprinkle with a little kosher salt and cook for 3-4 minutes per side

This will render them down even further and just add some crispiness

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Now I did say this was the King of the BLT’s didn’t I?

Let’s see what you think

We are going to start with a toasted brioche roll

On the bottom half we are adding a layer of our Spicy Tomato Jam

Then take a slice of pork belly, cut it in half and add it to the roll

Spread the top half of the roll with your mayo spread

Add tomato and lettuce an get ready for The King of the BLT’s!

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Enjoy!!!

Simply Sundays! ~ The King of the BLT's

  • Servings: 6-8
  • Time: Prep 20 Min, Chill Overnight, Cook 2 Hours 45 Minutes
  • Difficulty: Medium
  • Print

Ingredients

2 pound slab of pork belly

1 cup of Simply Sunday’s Southwestern Dry Rub

2 cans of beer

kosher salt

For the spread

1 cup of mayonnaise

2 grated garlic cloves

1 tablespoon of fresh chopped parsley

1 teaspoon of ground black pepper

For the sandwich

toasted brioche rolls

Spicy Tomato Jam

lettuce

tomatoes

sandwich spread

Directions

Remove the skin from the pork belly.  Cut a little flap in one corner. Pull the skin towards you as you slice and peel it away.  Score the fat in one direction and then again in the other direction, forming little diamonds.  Be careful to just cut through the fat, not the meat

Sprinkle the pork belly with our Simply Sunday’s Southwestern Dry Rub.  Cover this in saran wrap and refrigerate for a couple of hours or overnight (even better)

Remove from the fridge and let this come up to room temperature.  Place a rack in a sheet pan.  Place the pork belly on the rack. Preheat the oven to 500 F.  Place the pork belly on the middle rack of the oven. Cook for 10-15 minutes or until the fat is starting to render and bubble up.  Reduce the heat to 325 F and cook 90 minutes.  Add a couple of beers to the bottom of the pan and cook around 1 more hour.  Remove and set aside

In a bowl combine 1  cup  of mayonnaise, 2 grated garlic cloves, 1 tablespoon of fresh chopped parsley and 1 teaspoon of ground black pepper.  Whisk together and then chill

Slice the pork belly into thick lengths. Get a pan very hot.  Lay your slices in the pan, sprinkle with a little kosher salt and cook for 3-4 minutes per side.  Toast some brioche rolls.  Spread the bottom with Spicy Tomato Jam (optional).  Take a slice of pork belly and cut it in half ad place on the roll.  Top with lettuce and tomato.  Spread your mayo on the top roll and enjoy

Tools used to make this recipe

Simply Bamboo Cutting Board

Lodge Cast Iron Pan

Wilton Recipe Right 3 Piece Cookie Pan Set

© Simply Sundays 2016
All rights reserved

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