Pork belly B.L.T.

Name: Pork belly B.L.T
Yield: Serves 4
Ingredients: 1 foccacia; 10 g thyme; 1 garlic bulb, cut in half across; 100 g mayonnaise; 100 g baby tomatoes, halved; sea salt; 1 tbsp cold-pressed rapeseed oil; 1 baby gem lettuce; 100 g salt; 30 g black garlic paste; 1 tbsp white wine vinegar; sunflower oil; 100 ml maple syrup; 4 carrots, peeled and roughly chopped; 1 kg boneless pork belly; 2 celery sticks, roughly chopped; 1 onion, roughly chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

Changing Tides

By Roberta Hall McCarron

Published 2024

About

Perfect at any time of day – breakfast, lunch, dinner! For best results you need to brine your pork belly in a 5% brine for 12 hours before cooking it.

Ingredients

Pork Belly

100 g salt
1 kg boneless pork belly
4

Dinner
Lunch
Summer
Breakfast

Method

The day before you want to cook, make a 5% brine for the pork belly: warm 200ml water in a pot and add the salt, stirring until it has dissolved, then add another 1.8l water. Put the pork belly into a large container and pour over the brine, making sure the meat is fully submerged. Put into the fridge for 12 hours.

The next day, preheat your oven to