Crispy Pork Belly and Tomato Confit BLT
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Recipe Description
- Recipe Card
Recipe Card
ingredients
For the Pork Belly
- 2 pound pork belly
- 1/4 cup salt
- 1/4 cup brown sugar
ingredients
For the Tomato Confit
- 1 pound cored and diced tomatoes
- 1/4 cup extra virgin olive oil
- 3 cloves of minced garlic
- 3 sprigs of thyme
- 3 sprigs of oregano
- to taste salt and ground black pepper
ingredients
For the Sandwich
- 8 slices of sandwich bread
- 1 cup pimento cheese
- 8 leaves of washed and dried green leaf lettuce
Method
Step 1
Prepare and Cook the Pork Belly: To prepare the pork belly, rub a mixture of salt and brown sugar all over it the night before and let it marinate uncovered in the refrigerator overnight. The next day, preheat your oven to 450°F (230°C), then place the pork belly on a rack in a roasting pan and roast it for about 45 minutes to create a crispy crust on the surface. Reduce the oven temperature to 275°F (135°C) and continue cooking for an additional 90 minutes, or until the pork belly becomes tender and cooked to your liking. Once done, let it cool down slightly before slicing.
Step 2
Make the Tomato Confit: In a medium-sized saucepan or skillet, combine the diced tomatoes with the extra virgin olive oil, minced garlic, thyme sprigs, and oregano sprigs. Season with salt and ground black pepper to taste. Cook over low heat, allowing the mixture to simmer gently. The goal is to let the tomatoes break down slowly, releasing their juices and absorbing the flavors of the garlic, thyme, and oregano, without burning the garlic. Stir occasionally. Simmer for about 30-45 minutes, or until the tomatoes have softened and the mixture has thickened to your liking. Remove the herb sprigs before using.
Step 3
Assemble the BLT Sandwiches: Toast the sandwich bread slices until golden and crisp. Spread a generous layer of pimento cheese on one side of four slices of bread. Place two leaves of green leaf lettuce on top of the pimento cheese on each slice. Add a layer of sliced pork belly over the lettuce. Spoon the tomato confit over the pork belly. Cap each sandwich with the remaining slices of bread, with the pimento cheese side facing down.
Step 4
Serve: Cut each sandwich in half and serve immediately to enjoy this elevated BLT’s rich flavors and varied textures.