B.B.L.T (Belly, Brioche, Lettuce and Tomato)

Luxury BLT with tender simmered pork belly, homemade bacon-infused mayonnaise, tangy tomato chutney, and lettuce on toasted brioche buns.

Dinner Bacon Luxury Sandwich Pork Belly

Estimated Nutrition

Calories

1530.1

kcal / serving

6120.4 kcal total

Carbs

32.1g

per serving

128.5 g total

Fat

135.2g

per serving

540.8 g total

Protein

36.3g

per serving

145.2 g total

Cook Time

150

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tsp

Caster Sugar

CondimentsSauces

0.5

tsp

Rice Wine Vinegar

0.5

tsp

Dijon Mustard

tbsp

Soy Sauce

light

tsp

Red Wine Vinegar

tsp

Fish Sauce

Dairy

piece

Egg Yolk

large

Fruits

tbsp

Lemon Juice

GrainsCereals

piece

Brioche Burger Buns

halved

Liquids

tsp

Lime Juice

Meat

Pork Belly

whole piece

125

Streaky Bacon

coarsely chopped for flavoring oil

NutsSeeds

bulb

Garlic

whole bulb used for simmering

piece

Peppercorn

piece

Bay Leaf

bunch

Thyme

small bunch

piece

Garlic

cloves crushed

tsp

Smoked Paprika

stalk

Lemongrass

trimmed and finely chopped

OilsFats

250

Vegetable Oil

used for bacon infusion

Olive Oil

piece

Olive Oil

for frying

Vegetables

piece

Spanish Onion

halved

0.5

head

Celery

roughly chopped

piece

Red Onion

finely chopped

200

Plum Tomato

vine-ripened, diced

piece

Little Gem Lettuce

leaves

Method

Whisk egg yolk, vinegar, and mustard, then emulsify with the bacon oil and add seasonings.

Caramelize sugar, deglaze with vinegar and fish sauce, then combine with onion mixture and tomatoes.

Simmer pork for two hours with baking parchment on top until tender.

Fry pork slices in oil until golden, then assemble on toasted brioche with mayonnaise, lettuce, and chutney.

Sauté onions, garlic, paprika, and lemongrass in oil for 15 minutes.

Strain the oil and let it cool to room temperature.

Place pork belly and aromatics in a pan, cover with water, and bring to a simmer.

Render bacon fat in vegetable oil over low heat.

Cool pork in liquid, then refrigerate for one hour before slicing into portions.