Pork Belly BLT
BLT's are out the door! Bring in the PLT! Pork Belly, Lettuce, and Tomato is a burst of all the classic flavors.
Pork Belly BLT
Rated 3.5 stars by 2 users
Category
Pork
Cuisine
American
Author:
PS Seasoning
Servings
4-6
Prep Time
20 minutes
Cook Time
4-5 hours
BLT's are out the door! Bring in the PLT! Pork Belly, Lettuce, and Tomato is a burst of all the classic flavors.
Ingredients
- 2 LB – Pork Belly
-
3 T – Brew City Mustard
-
½ C – Notorious P.I.G.
- 1 – Heirloom Tomato
-
1 C – Arugula
-
1 C – Mayo
-
2 T – King Shallot
- Sandwich bread or baguette
Directions
- Preheat smoker to 250 degrees.
- Trim the pork belly as needed and then slather it with the Brew City mustard.
- Season generously on all sides with Notorious P.I.G. and let it rest at room temperature for 20 minutes.
- Place the pork belly on the smoker and cook until the internal temperature reaches q65 degrees.
- Remove the pork from the smoker and rest at room temperature for 20 minutes.
- Make the Shallot mayo by combining the mayo and the King Shallot in a bowl until well mixed.
- Slice the pork belly into ¼” slices.
- Heat flattop to medium high heat.
- Sear off the sliced pork belly on both sides for about 6-7 minutes or until nicely seared and crispy on the edges.
- Toast off the bread.
- Build the sandwiches with a spread of shallot mayo, a handful of arugula, sliced tomato and of course a few slices of pork belly.
- Enjoy!
