B.b.l.t

Ingredients

Contains: egg, soy, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1-1.5kg/2lb 4oz-3lb 5oz pork belly
• 1 bulb garlic
• 1 Spanish onion
• ½ head celery
• 20 peppercorns
• 2 bay leaves
• small bunch thyme
• 250ml/9fl oz vegetable oil
• 125g/4½oz streaky bacon
• 1 large egg yolk
• ½ tsp rice wine
• ½ tsp Dijon mustard
• 1 tbsp lemon juice
• 2 tbsp light soy sauce
• 20ml/¾fl oz olive oil
• 1 small red onion
• 2 small garlic
• 1 tsp smoked paprika
• 1 lemongrass
• 2 tsp caster sugar
• 1 tsp red wine vinegar
• 2 tsp fish sauce
• 1 tsp lime juice
• 200g/7oz vine-ripened plum tomatoes
• olive oil
• 4 brioche
• 4 crisp Little Gem lettuce

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Put the pork belly in a large pot, cover with water, and add the Spanish onion, celery, halved bulb of garlic, peppercorns, bay leaves, thyme and bruised lemongrass. Simmer gently for about 2 hours until tender, with the thickest part reaching at least 145°F (63°C).

2. Lift out the belly, discard the aromatics, and press it between two boards with a weight in the fridge for at least 2 hours until firm. Cut into 4 portions.

3. Thinly slice the small red onion and toss with the red wine vinegar, lime juice and 1 tsp of the caster sugar. Leave to pickle for 20 minutes.

4. Whisk the egg yolk with the Dijon mustard and lemon juice, then slowly whisk in the vegetable oil until thick. Use a pasteurized egg yolk. Chill until needed.

5. Cut the streaky bacon into strips and fry in a dry pan until crisp, about 8 minutes. Drain on paper towels.

6. Mix the light soy sauce, fish sauce, rice wine, remaining caster sugar, smoked paprika and minced small garlic. Brush over the belly portions and sear in hot olive oil for 3 minutes per side until crisp and hot through.

7. Slice the plum tomatoes and tear or halve the Little Gem lettuce leaves. Halve the brioche and toast the cut sides in a dry pan or under the grill until golden.

8. Spread mayonnaise on the brioche bases, add lettuce, tomato, pickled onion, bacon and a piece of belly, then close with the top. Serve immediately.