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Oven Roasted B.L.T

Entertaining· Recipes· Small Gatherings

21 Nov

Looking for a festive alternative to Turkey? Try Paula LeDuc’s Oven Roasted B.L.T! With smoked pork belly and crispy focaccia croutons, you’re in for a real treat. Don’t forget the wine! Viansa’s Pinot Noir is the perfect pairing. Cheers!

Oven Roasted B.L.T
Yields four servings

Main Ingredients:
• 2 Heads Grilled Organic Romaine Hearts – see below
• ¾ lb. Cooked Smoked Pork Belly – see below
• 1 Pint Organic Cherry Tomatoes
• 1½ Cups Focaccia Bread Croutons – see below
• Salt, Pepper and Olive Oil as needed per your taste

For the Pork:
• 1 lb. Raw Pork Belly
• 1/8 Cup Maple Syrup Grade B
• 1 tsp Ground Yellow Mustard Seeds
• 1 T Bourbon – your choice!
• 1½ T Salt
• 1 tsp Fresh Cracked Black Pepper

Method:
Preheat an oven to 225 F. Score the pork belly skin with a sharp knife. Space the score marks about ½’’ between each line. Do not cut too deep. Just enough to piece the skin. Combine all ingredients except the pork, in a small bowl. It’s best if the maple syrup is room temperature to promote ease of use. Spread the mixture over all sides of the pork belly with a pastry brush. Place the seasoned belly on a sheet tray lined with parchment paper that has a wire rack. This allows the fat to drip off while cooking the pork. Place the tray on the middle rack inside of the oven. Bake the pork for 3-4 hours. The cooking time will vary. Once the pork is fork tender remove it from the oven. Allow to rest for 20 minutes. This is something that can be prepared one day in advance. This will slice very easy when cold. Slice the belly into desired sized strips. To reheat the belly simply place it on the grill or in a sauté pan to add a bit of color and heat.

For the Grilled Romaine:
• 2 heads Organic Romaine Hearts
• 2 fl. oz Balsamic Vinegar
• 2 T Extra Virgin Olive Oil
• ½ T Salt, Kosher
• ½ tsp Fresh Cracked Black Pepper

Method:
Turn on your grill to medium high heat. A cast iron grill pan will work for this too. Just be careful, it will smoke up your kitchen. Split the romaine hearts in half lengthwise. Wash and dry thoroughly. Season and toss the romaine heads with the rest of the ingredients. Allow to marinate for 10 minutes before grilling. Place the marinated romaine cut side down on the grill. Grill for 45 seconds and rotate the romaine 45 degree right or left. After 45 more seconds. Flip the romaine over and repeat the process. This step is to mainly impart the char flavor. Do not grill too long. If the romaine is cooked too long it will wilt and not retain the crunch. Once the romaine has been grilled, remove it from the heat and cool completely. Then proceed to thinly slice the romaine. This will act as a bed for the pork belly, crouton and tomatoes. You do not have to slice the romaine thin. You can keep it whole or cut it into whatever shape and size you prefer.

For the Croutons:
• 6 oz. or 1/3 of a loaf Focaccia Bread
• 1 T Extra Virgin Olive Oil
• 1 T Herbs, Your Choice!
• 1 tsp Salt, Kosher

Method:
Preheat oven to 325 degrees F. Cut the croutons into roughly ½”-¾” cubes. Toss the cubes with the rest of the ingredients in a medium bowl. Place the items on a sheet tray lined with parchment. Bake for about 10 minutes. The timing will vary. This depends on the size and age of the bread. Day old bread is best suited for croutons. But begin to pay attention after 8 minutes. The croutons will be done when they are crunchy to the bite. Reserve.

All Together Now!

For the Composed Salad…
Wash and dry the cherry tomatoes. Cut them in half, or keep whole. You may wish to roast these. This is your choice! Check the seasoning on the grilled romaine. Adjust if need be with the same ingredients used to grill it with. Place the chopped lettuce on a platter. This will serve as the base for the pork and croutons. Heat up the sliced pork belly. Arrange the pork on or around the lettuce. Add the croutons and tomatoes in the romaine and also pork belly, but do not hide the pork! Enjoy!

As seen in Flutter Magazine, Issue No. 11

Photography: Sylvie Gil | Venue: Viansa Sonoma | Concept Design + Styling: Jesse Tombs of Alison Events | Floral / Decor / Design / Custom Linens: Kathleen Deery | Food / Beverage / Paper Materials: Paula LeDuc Fine Catering | Furniture Rentals: Urban Parlour | Tabletop: Mrs. Peasy + MARCH | Hair + Makeup: Gabriel Perez of Katie Nash Beauty | Photo Assistant: Michaela Joy | Design Assistant: Sophia Fox | Film Processing: Richard Photo Lab

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