Short Order’s Pork Belly BLT
The “B” in this BLT comes from the pork belly. Of course, you can always add bacon and make it a BBLT! This recipe comes to us from Chef Christian Page who serves innovative Americana cuisine at Short Order Restaurant, located at the Original Farmers Market in Los Angeles. Page, a Connecticut native whose background showcases his commitment to the farm-to-table approach, takes full advantage of the California bounty and embraces a “sloppy good” food philosophy, interpreting classic American fare with quality artisanal and locally sourced ingredients.
Christian’s food philosophy: “The care one puts into cultivating ingredients is as important as the care that one puts into preparing them. The knowledge required to thoughtfully prepare ingredients is as important as the knowledge required to holistically appreciate them. Having these elements in harmony is essential to the quality and enjoyment of the end product, and that’s how you make fully-traceable ‘taste good / feel good’ food.”
Short Order’s Pork Belly BLT
Step 1: Make your brine
2 lbs. pork belly
2 qt. water
1/2 cup salt
1/4 cup sugar
2 tbsp. black pepper corn
1 tbsp. all-spice berries
2 inches fresh ginger (sliced)
3 bay leaves
1 zest of lemon
1 zest of lime
1 zest of orange plus juice
1 sprig of rosemary
3 each dried cayenne peppers
Add all the ingredients in a pot and dissolve sugar and salt. Cool down and submerge pork belly for 24 hours in refrigerator.
Step 2: Cook
After 24 hours, sear pork belly on both sides and bake for 3-4 hours at 240 degrees. Cool and slice 1/4 inch thick.
Step 3: Build Sandwich
Toast two pieces of sourdough bread. Spread mayo on one piece of the bread and add tomato jam (or tomato) on the other. Add your pork belly, bibb lettuce, tomato and avocado. If the pork belly is not enough you can add bacon to it. Enjoy!