Deconstructed pork belly BLT salad Rate this article: No rating 5517 Print Yield:serves 4 Prep Time: 15 minutes + marinating time Cooking Time: 20 minutes Ingredients: 1 lb fresh Ontario pork belly 2 tsp garlic powder 1 Tbsp onion powder 1 tsp thyme 2 tsp hot smoked paprika 1 container of mini heirloom tomatoes Lettuce leaves (your choice) Sriracha mayo (regular mayo with sriracha added to your preferred level of heat) Fresh baguette (sliced thick) Olive oil (for grilling the baguette) Salt and pepper (for garnish) Cooking Instructions: The night before, mix garlic powder, onion powder, thyme and hot smoked paprika (or use any pre-mixed no-salt spice blend—or a spice rub of your own creation!). Score the top of the pork belly with a sharp knife every 1/4" and rub your spice mix all over. Place pork belly on a plate, uncovered, and leave in the fridge overnight. Mix your mayo and sriracha sauce, and set aside (in the fridge) till ready to use. The day of, wash lettuce and tomatoes. Dry leaves, and cut tomatoes into bite size pieces. Put aside till ready to assemble. Remove pork belly from fridge about 20 minutes before cooking. Slice into 1/8” slices. Heat a cast iron skillet on the grill. Cook the pork belly until crispy (about 8 minutes), turning every couple of minutes. Remove from skillet, and place on a plate lined with paper towel to absorb excess fat With the grill still on, brush your baguette slices with olive oil. Place on the grill to toast. To assemble salad, top lettuce leaves with cut tomatoes. Dress with mayo and season with salt and pepper. For each serving, place 3 slices of pork belly on top and add a couple slices of grilled baguette on the side. Enjoy! Cola-brined roasted pork leg...and the big family meal Chipotle lime BBQ ribs… and smoky Tex-Mex