Not your average BLT!

Not your average BLT!

Growing up in the south, nothing beats those fresh ripe tomatoes off the vine.  One thing that always comes to mind is either a good old mater sandwich or the classic BLT!  So we decided to go with the BLT and decided to mix it up a little bit, so come along and I'll show you how we did it!

Smoked Pork Belly BLT!!

Tim Van Doren

Servings

6

Prep Time

10 minutes

Cook Time

3 hours

Cuisine

Southern

Category

Sandwiches

Aight Guys!!  I love any and all types of sandwiches!  With that being said, one of my favorites is a good ole BLT!  Which is a Bacon, lettuce and tomato sandwich!  I decided to mix it up a bit and instead of bacon, I used pork belly.  So just think toasted multigrain bread, sriracha mayo, smoked pork belly, lettuce and tomato!  Just a good ole southern delicacy!  Now let's dive into it and I'll show you how we made it!

Smoked Pork Belly BLT!!

Ingredients

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    • ½ - Slab of Pork Belly skin removed

    • 3 - Ripe Tomatoes cut into slices

    • Butter Lettuce

    • 1 - Loaf of Dave’s Killer Bread

    • Bear & Burton’s The W Sauce Fireshire

    • Lane’s BBQ Brisket Rub

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    • 1 - Cup of Mayonnaise

    • 2 - Tbsp of Melinda’s Sriracha Hot Chili Sauce

    Directions

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      1. Mix mayo and sriracha together well and place in the fridge.

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      1. Preheat pellet smoker to 275 degrees

      2. Mix up your sriracha mayo and place in the fridge.

      3. Rub your pork belly with Bear & Burton’s The W Sauce on all sides and then season the pork belly on all sides with Lane’s BBQ Brisket Rub.

      4. Place pork belly in the smoker and allow to smoke 2-3 hours. Once pork belly reaches an internal temp of 165-175 degrees, remove from smoker and allow to cool completely.

      5. Wrap pork belly in plastic wrap or aluminum foil and place in the fridge for a couple hours.

      6. Unwrap your pork belly and slice into 1/8” to ¼” slices.

      7. Fire up your griddle to medium/medium high heat, season pork belly slices with more Brisket Rub and toss on your griddle. Allow to cook until it’s nice and crispy on both sides.

      8. Toss your slices of bread in the pork belly grease on the griddle and griddle them until golden brown on both sides.

      9. Time to assemble! Take your sriracha mayo and brush on top and bottom of your bread. Next add as much pork belly as you like, followed by lettuce and a couple slices of tomato. Season your tomatoes with a little brisket rub, cap that baby off and dig in!
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