The best BLT your will ever have: Smoked Pork Belly LT Sandwich. Smoked and seared pork belly, tomato, lettuce, kewpie mayo.
Smoked Pork Belly LT Sandwich
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This recipe is levelling up a classic. We're making the most epic BLT sandwich you’ve ever had in your life. For this sandwich, instead of your usual, thin cut bacon, we’re doing the whole belly, uncut and uncured. Making your pork belly is a low and slow process, so you have to be patient, but it is so worth the wait. The pork belly is so tender that with every bite of that sandwich, it just pulls apart and you get that fatty, salty pork, with the fresh tomato and lettuce, and the crunchy sourdough bread. It is one insane sandwich.
Chef Matt Basile
3 lbs pork belly, skin on
Lemon pepper rub
1 to 2 tbsp cornstarch
2 thick slices sourdough bread
1 large hot house tomato
1/4 head lettuce, shredded
Preheat your smoker to 275F.
Using a sharp knife, make small cuts in the top of the pork belly, puncturing the fat. Drizzle the pork belly with canola oil and sprinkle with corn starch. Rub the corn starch and oil so it creates a thin layer on the pork belly. Season with lemon pepper rub on all sides. Place in the smoker and allow to smoke for two hours, unwrapped.
After the two hours, remove the pork belly from the smoker and double wrap, first in a layer of parchment paper, then in aluminum foil. Place back in the smoker for another hour.
Remove from the smoker and cut in half. Place the piece of pork belly fat side down on the plancha to sear. You want to let the fat crisp up and bubble, about 3-4 minutes. Sear on all other sides, about 1-2 minutes. Then remove from the grill.
Slice your tomato and shred your lettuce.
Cut two thick slices of sourdough bread. Spread a layer of kewpie mayo on one side of each slice of bread and place on the plancha, mayo side down to toast. Once toasted and golden, remove from the grill.
To build, spread a layer of kewpie mayo on the inside of your bread. On one piece, place three slices of tomato, on the other side, place your shredded lettuce. Place your pork belly on the side with the tomato and close your sandwich. Cut in half. Repeat to make the second sandwich.