Slow Roasted Pork Belly And Green Tomato Blt With Lemon Aioli Recipe by HE COOKS®
Cooking Instructions 7 hours 1 Pat the pork belly dry. Rub with salt, brown sugar, ground black pepper, garlic, and smoked paprika. 2 Preheat oven to 275°F (135°C). Place pork belly on a wire rack set over a sheet pan, fat side up. Roast for 6 hours until the meat is deeply tender and the fat has rendered. 3 Remove from oven, let rest 20 minutes, then shred into bite-sized pieces. Heat a skillet over medium-high with a drizzle of extra virgin olive oil and quickly toast the shredded pork belly until golden and crisp at the edges. 4 After removing the pork belly, raise the oven to 375°F (190°C) for the tomatoes. Arrange the tomato slices on a parchment-lined sheet pan. Drizzle with extra virgin olive oil and sea salt. Roast for 30–35 minutes until softened, caramelized, and lightly blistered. 5 In a small bowl, whisk together the mayonnaise, garlic, lemon juice, lemon zest, salt, and ground black pepper until smooth. Chill until ready to use. 6 Toast slices of bread until golden. Spread lemon aioli generously on each piece. Layer with crispy pork belly, roasted green tomato slices, and green leaf lettuce. Cap with a second slice of bread. 1 Pat the pork belly dry. Rub with salt, brown sugar, ground black pepper, garlic, and smoked paprika. 1 Pat the pork belly dry. Rub with salt, brown sugar, ground black pepper, garlic, and smoked paprika. 2 Preheat oven to 275°F (135°C). Place pork belly on a wire rack set over a sheet pan, fat side up. Roast for 6 hours until the meat is deeply tender and the fat has rendered. 2 Preheat oven to 275°F (135°C). Place pork belly on a wire rack set over a sheet pan, fat side up. Roast for 6 hours until the meat is deeply tender and the fat has rendered. 3 Remove from oven, let rest 20 minutes, then shred into bite-sized pieces. Heat a skillet over medium-high with a drizzle of extra virgin olive oil and quickly toast the shredded pork belly until golden and crisp at the edges. 3 Remove from oven, let rest 20 minutes, then shred into bite-sized pieces. Heat a skillet over medium-high with a drizzle of extra virgin olive oil and quickly toast the shredded pork belly until golden and crisp at the edges. 4 After removing the pork belly, raise the oven to 375°F (190°C) for the tomatoes. Arrange the tomato slices on a parchment-lined sheet pan. Drizzle with extra virgin olive oil and sea salt. Roast for 30–35 minutes until softened, caramelized, and lightly blistered. 4 After removing the pork belly, raise the oven to 375°F (190°C) for the tomatoes. Arrange the tomato slices on a parchment-lined sheet pan. Drizzle with extra virgin olive oil and sea salt. Roast for 30–35 minutes until softened, caramelized, and lightly blistered. 5 In a small bowl, whisk together the mayonnaise, garlic, lemon juice, lemon zest, salt, and ground black pepper until smooth. Chill until ready to use. 5 In a small bowl, whisk together the mayonnaise, garlic, lemon juice, lemon zest, salt, and ground black pepper until smooth. Chill until ready to use. 6 Toast slices of bread until golden. Spread lemon aioli generously on each piece. Layer with crispy pork belly, roasted green tomato slices, and green leaf lettuce. Cap with a second slice of bread. 6 Toast slices of bread until golden. Spread lemon aioli generously on each piece. Layer with crispy pork belly, roasted green tomato slices, and green leaf lettuce. Cap with a second slice of bread. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls 🥞 Eggless Banana Pancakes 🥞 Cinnamon Rolls Pork Adobo Macaroni salad Steak Garlic Noodles 🥞 Eggless Banana Pancakes 🥞 Cinnamon Rolls Pork Adobo Macaroni salad Steak Garlic Noodles 🥞 Eggless Banana Pancakes 🥞 Vrat special Farali Sev Rajgira Flour Potato Pakore Farali Crispy Pakore (Amarnath Flour) Desi meets videsi -Paneer Piccata California Farm Made Meloncello Liqueur Satvik Taro Stem / Kochu Saag Ghonto Sattu Cucumber Kulcha - Fasting or Vrat food for Breakfast Narkol or Coconut Chorchori - for lunch in Thakurbari style Bread Recipe Rasta Pasta with Chicken 🥞 Eggless Banana Pancakes 🥞 Vrat special Farali Sev Rajgira Flour Potato Pakore Farali Crispy Pakore (Amarnath Flour) Desi meets videsi -Paneer Piccata California Farm Made Meloncello Liqueur Satvik Taro Stem / Kochu Saag Ghonto Sattu Cucumber Kulcha - Fasting or Vrat food for Breakfast Narkol or Coconut Chorchori - for lunch in Thakurbari style Bread Recipe Rasta Pasta with Chicken