Braised Pork Belly BLT
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I’m going to get right to the point because this subject is important. I’ve mentioned before about the importance of finding the freshest produce available. This holds true for just about every fruit and/or veggie but none more so than the tomato.
These tomatoes we were sent by Pure Flavor are out of this world in both flavor and freshness. The checklist for a perfect tomato is pretty small, but very important. They should be firm to the touch; a slight bit of sweetness to the taste; and a wonderful, natural, smell that leads you to believe these little guys were hanging comfortably on their vine a mere five minutes ago. These tomatoes hit all the boxes.
If you’re in the south, you can find Pure Flavor tomatoes at Rouses Supermarkets. Now the question…how best to enjoy these delicious tomatoes? I don’t have to think long before I usually land upon a sandwich which is arguably one of my favorite foods. Now I’ve mentioned before I love the taste and simplicity of a BLT. But, instead of bacon (which of course is cured), I decided on an uncured pork belly. As you all know, pork belly after a short little vaca in a curing brine becomes the ever magical bacon. Pork belly, while certainly delicious sliced and fried as is, can have a tendency to be on the tough side. That’s why I decided to go for a little braising before I fried it up.
I absolutely love the way coffee brings out flavors when used as a cooking liquid. Dark, earthy flavors are brought to the forefront of a dish by the coffee. After a nice, slow braising in coffee; the belly is just perfect to slice and crisp up in a skillet.
For the greens on this sandwich I opted for some red oak lettuce. It has a clean, crisp flavor that contrasts perfectly with the salty pork belly and wonderful sweetness of the tomatoes.
As mentioned in a previous post, ciabatta to me is the perfect bread for this type of sandwich. Its hearty pull allows for maximum enjoyment of the pork belly which can require a little jaw work.
So, many thanks again to Pure Flavor and I certainly hope you enjoy their delicious produce as much as we did.
Ingredients and Instructions
(Makes about 4 sandwiches.)
Pork Belly
- 1 pound pork belly
- 1 tablespoon vegetable oil
- 1 cup freshly brewed coffee
- 1 cup beef stock
- 1 tablespoon butter
Rub
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon granulated garlic
Preheat the oven to 300 degrees Fahrenheit. Combine rub ingredients in a container and shake well. Season pork belly generously with rub and allow to sit at room temperature for at least fifteen minutes. Heat oil in a large Dutch oven or other oven proof pot on medium high heat. Sear belly well on all sides. Add coffee and stock to pot and allow to simmer for a minute. Cover the pot and carefully transfer to the oven. Allow pork belly to braise. (Depending on the size of your pork belly this could be anywhere from an hour to an hour and a half. You’re going for tender but not fall apart tender.) When the pork belly is done, remove from pot and allow to cool to make for easier slicing. Heat butter in a skillet on medium heat. Slice pork belly and add to skillet. Brown pork belly well and move to plate while you prepare the sandwich.
Sandwich
- Sliced and fried pork belly
- 2 Pure Flavor ® Tomatoes On-the-Vine, sliced
- Handful of red oak lettuce
- Ciabatta Rolls
- Mayonnaise
Toast ciabatta rolls if desired. Spread mayo generously on bread. Top with pork belly, tomatoes, and lettuce. Enjoy warm.
