Crispy Pork Belly and Tomato Confit BLT

The Crispy Pork Belly and Tomato Confit BLT is not just any sandwich; it’s a remarkable culinary masterpiece that takes the traditional BLT to new heights by harmoniously blending beautiful textures and flavors. This dish combines the richness of pork belly with the freshness of tomato confit, balanced by the creamy tang of pimento cheese and the crispness of green leaf lettuce, all nestled between slices of toasted bread. Each ingredient is carefully prepared to ensure a symphony of tastes in every bite.

The pork belly is the star of the show, a cut known for its juiciness and depth of flavor. It’s rubbed with salt and brown sugar, marinated overnight, and then roasted in the oven. This process not only seasons the meat but also helps create a richly caramelized crust packed with flavor. The high heat initially crisps its exterior, followed by a slower cooking phase that renders it tender and juicy.

Meanwhile, the diced tomato confit is simmering on the stovetop, and a medley of tomatoes, garlic, thyme, and oregano is infused in extra virgin olive oil. This method concentrates the tomatoes’ natural sweetness while infusing them with herbaceous notes, resulting in a bright and complex topping. The confit’s richness and depth complement the pork belly’s savory profile, adding an irresistible layer of sweetness.

Pimento cheese adds creaminess and a slight kick, bringing a Southern twist. Its flavor profile bridges the pork belly’s richness and the tomato confit’s tanginess. The cheese’s smooth texture contrasts beautifully with the other elements, ensuring each mouthful is balanced with flavors and sensations.

The green leaf lettuce introduces a necessary freshness and crunch, cutting through the sandwich’s richer components with its mild, peppery notes. It’s a testament to the power of simplicity, proving that even the most straightforward ingredients can play a crucial role in a dish’s overall success.

This delicious BLT sandwich highlights the artistry and flavors of its ingredients by layering them between two slices of toasted bread. The bread’s crispy exterior and soft interior provide the perfect foundation for the tender pork belly, the rich tomato confit, the creamy pimento cheese, and the fresh lettuce, creating a delightful blend of textures and flavors in every bite.

The Crispy Pork Belly and Tomato Confit BLT is not just a meal but an extraordinary experience that excites your senses and gratifies your soul. This dish pays homage to its origins while blending traditional flavors with modern techniques while exploring new horizons. Whether indulged as a lavish lunch or a lavish dinner, this BLT is a tribute to the pleasures of cooking and the joy of relishing good food. It reminds us that a simple sandwich can offer infinite possibilities.

Crispy Pork Belly and Tomato Confit BLT

5 from 2 votes

Recipe by Kyle Taylor Course: MainsCuisine: New AmericanDifficulty: Medium

Servings

4

servings

Prep time

22

hours 

Cooking time

2

hours 

Total time

24

hours 

The Crispy Pork Belly and Tomato Confit BLT is a delicious combination of succulent pork belly, tangy tomato confit, creamy pimento cheese, and crisp lettuce, all layered between toasted bread for a perfect balance of textures and flavors.

Ingredients

• For the Pork Belly

• 2 pound 2 pork belly

• 1/4 cup 1/4 salt

• 1/4 cup 1/4 brown sugar

• For the Tomato Confit

• 1 pound 1 tomatoes, cored and diced

• 1/4 cup 1/4 extra virgin olive oil

• 3 cloves of 3 garlic, minced

• 3 sprigs of 3 thyme

• 3 sprigs of 3 oregano

• to taste, salt and ground black pepper

• For the BLT Sandwich

• 8 slices of 8 sandwich bread

• 1 cup 1 pimento cheese, store bought or homemade

• 8 leaves of 8 green leaf lettuce, washed and dried

Directions

• Prepare and Cook the Pork Belly:
  To prepare the pork belly, rub a mixture of salt and brown sugar all over it the night before and let it marinate uncovered in the refrigerator overnight. The next day, preheat your oven to 450°F (230°C), then place the pork belly on a rack in a roasting pan and roast it for about 45 minutes to create a crispy crust on the surface. Reduce the oven temperature to 275°F (135°C) and continue cooking for an additional 90 minutes, or until the pork belly becomes tender and cooked to your liking. Once done, let it cool down slightly before slicing.
• Make the Tomato Confit:
  In a medium-sized saucepan or skillet, combine the diced tomatoes with the extra virgin olive oil, minced garlic, thyme sprigs, and oregano sprigs. Season with salt and ground black pepper to taste. Cook over low heat, allowing the mixture to simmer gently. The goal is to let the tomatoes break down slowly, releasing their juices and absorbing the flavors of the garlic, thyme, and oregano, without burning the garlic. Stir occasionally.
  
  Simmer for about 30-45 minutes, or until the tomatoes have softened and the mixture has thickened to your liking. Remove the herb sprigs before using.
• Assemble the BLT Sandwiches:
  Toast the sandwich bread slices until golden and crisp. Spread a generous layer of pimento cheese on one side of four slices of bread. Place two leaves of green leaf lettuce on top of the pimento cheese on each slice. Add a layer of sliced pork belly over the lettuce. Spoon the tomato confit over the pork belly. Cap each sandwich with the remaining slices of bread, with the pimento cheese side facing down.
• Serve:
  Cut each sandwich in half and serve immediately to enjoy this elevated BLT’s rich flavors and varied textures.

Recipe Video