"An amped up version of a BLT: fried green tomatoes, succulent pork belly slices, fresh lettuce, tangy horseradish remoulade sauce, and gouda cheese in between toasted brioche bread"
Fried Green Tomato & Pork Belly BLT
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Prep time: 25mins
Cook time: 20mins
Serves or Makes: 2
Recipe Card
ingredients
- 2 sliced green tomatoes
- 1 cup flour
- 1/2 cup breadcrumbs
- 1/2 cup cornmeal
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 2 whole eggs
- 1/2 cup milk
- 3 cups vegetable oil (for frying)
- 1/2 cup mayonnaise
- 1 tablespoon whole grain mustard
- 1 tablespoon sweet pickle relish
- 1 teaspoon hot sauce
- 1 teaspoon horseradish sauce
- 1 teaspoon paprika
- 1 teaspoon ground black pepper
- 4 slices toasted brioche bread
- 2 leaves green leaf lettuce
- 8 slices pork belly
- 4 slices gouda cheese
Method
Step 1
To prep the pork belly: Combine the salt, sugar, and pepper. Evenly rub the mixture around the pork belly and place in a roasting pan. Cover the pan tightly with plastic wrap and refrigerate for up to 24 hours. Heat an oven to 450°. Remove the pork belly from the refrigerator and allow to come to room temperature. Discard any liquid from the roasting pan and shake off any excess salt and sugar. Roast, fat side up, at 450° for 1 hour. Turn the temperature down to 250° and continue cooking for 1 hour and 15 minutes. Baste the pork in its own fat a couple of times during this process. Once its cooked for 2 hours and 15 minutes in the oven, remove and let it cool. Once cooled enough, wrap tightly in plastic wrap and refrigerate for 4-6 hours, until cooled through completely. This important step will help you evenly slice the pork belly later when it’s time to assemble the sandwich. You should begin this process the day before you plan on making this dish.
Step 2
Gather three separate bowls. In one, add the flour. Whisk together the eggs and milk in another. In the third, combine the breadcrumbs, cornmeal, salt, pepper, garlic powder, and paprika. You’re going to dip the sliced green tomatoes, first in the flour, then in the egg and milk mixture, and finally the breadcrumb and cornmeal mixture. Heat the frying oil in a cast iron skillet over medium-high heat. Fry the breaded green tomatoes in the hot oil for 4-5 minutes per side, until golden brown and crispy. Remove to a wire rack to cool while preparing the rest of the sandwich.
Step 3
In a small bowl, combine all of the ingredients for the tangy horseradish remoulade: mayonnaise, whole grain mustard, sweet pickle relish, hot sauce, horseradish sauce, paprika, and pepper. Whisk until full combined. Set aside.
Step 4
Remove the pork from the refrigerator and its plastic wrap. Slice into 1/2″ thick pieces. Heat a frying pan over medium heat. Once hot, add the pork belly slices and heat through for 1-2 minutes. Remember, the pork is fully cooked, so this is simply to reheat it. Don’t over cook it in this step.
Step 5
Toast your brioche bread. To assemble each sandwich, stack the following ingredients in between the toasted brioche bread: 2 tablespoons tangy remoulade sauce, 1 leaf of lettuce, 4 slices of pork belly, 2 fried green tomatoes, 2 slices of gouda cheese.