Roasted Pork Belly BLT
Our Roasted Pork Belly BLT, featuring our Buffalo Cajun Wing Rub is a twist on a classic sandwich. Layered with crispy, seasoned pork belly, juicy heirloom tomatoes, and a rich, tangy homemade blue cheese aioli, this sandwich brings bold flavors to every bite. Perfect for lunch or dinner, it's a delicious way to elevate a BLT.
Roasted Pork Belly BLT
PS Seasoning Chef
45 minutes
1 hours
American
Sandwich
Our Roasted Pork Belly BLT, featuring our Buffalo Cajun Wing Rub is a twist on a classic sandwich. Layered with crispy, seasoned pork belly, juicy heirloom tomatoes, and a rich, tangy homemade blue cheese aioli, this sandwich brings bold flavors to every bite. Perfect for lunch or dinner, it's a delicious way to elevate a BLT.
Ingredients
- 2 LB – Pork Belly (Skin off)
- 6 TB – Buffalo Cajun Wing Rub
- 1 – Avocado
- 1 ½ Cup – Spinach/Arugula Mix
- 1 – Heirloom Tomato
- Sourdough Sandwich Bread
blank
- 1 – Egg
- 2 TB – Blue Cheese Crumbles
- 1 Clove – Garlic
- 1 TB – Bacon Bleu Burger Seasoning
- 1 Cup – Canola Oil
Directions
- Preheat your oven to 275 degrees.
- Season the pork belly on all sides with Buffalo Cajun Wing rub and place on a rack lined tray.
- Roast in the oven for 2-3 hours until the internal temperature reaches 170 degrees.
- While the pork belly is roasting, make your aioli.
- Crack the egg into a blender or cup and use an immersion blender.
- Add the blue cheese crumbles, garlic and Bacon Bleu Burger seasoning.
- Blend and then slowly add the oil while blending until the thick and creamy aioli comes together. Set in the fridge until ready to make the sandwiches.
- Remove the pork belly from the oven and rest for 15 minutes.
- Preheat skillet or flattop to medium/high heat.
- Slice the pork belly into 1/8” slices and sear off until crispy to your liking.
- Toast the bread in the leftover pork fat.
- Build your sandwiches.
- Spread aioli on both pieces of bread and add spinach/arugula, sliced heirloom tomato, sliced avocado and the seared pork belly.
- Enjoy!
