Best 3 Grilled Pork Belly Blt With Fried Tomatoes And Avocado Recipes

**Grilled Pork Belly BLT with Fried Tomatoes and Avocado: A Symphony of Flavors**

Indulge in a culinary masterpiece that tantalizes your taste buds with every bite – the Grilled Pork Belly BLT with Fried Tomatoes and Avocado. This sandwich is a harmonious blend of savory, smoky, and refreshing flavors that will leave you craving for more.

The star of the show is the grilled pork belly, its crispy skin and tender, melt-in-your-mouth meat adding an irresistible richness to the sandwich. Crispy bacon, juicy tomatoes, and creamy avocado add layers of texture and flavor, while a tangy mayonnaise dressing brings it all together.

But that's not all – this recipe also includes instructions for making mouthwatering fried tomatoes. These golden-brown slices of tomato add a burst of sweetness and acidity that perfectly complements the savory pork belly and bacon. And to top it off, the sandwich is served on a toasted brioche bun, adding a touch of buttery goodness.

Get ready to embark on a culinary journey with this Grilled Pork Belly BLT with Fried Tomatoes and Avocado. Its combination of flavors and textures is sure to make it a favorite in your kitchen.

Here are our top 3 tried and tested recipes!

GRILLED PORK BELLY TACOS

Grilled Pork Belly Tacos image

Provided by Food Network

Categories main-dish

Time 1h35m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1/4 cup soy sauce
2 tablespoons cider vinegar
1 tablespoon adobo sauce
1 tablespoon honey
2 teaspoons tamarind paste
1/2 teaspoon ground cumin
2 scallions, sliced
1 pound slab pork belly, sliced into 1/4-inch thick pieces
Oil, for oiling the grill
Corn tortillas, warmed
Fresh cilantro leaves, for serving
Lime wedges, for serving

Steps:

For the marinade and pork: In a shallow baking dish, whisk together the soy sauce, vinegar, adobo sauce, honey, tamarind paste, cumin and scallions. Add the pork, turning to coat on all sides. Cover and let marinate at room temperature for 1 to 2 hours.
Prepare a charcoal or gas grill for direct high-heat grilling. Lightly oil the grill grates. Remove the pork belly from the marinade and place on the grill. Cook for 2 minutes, then flip and cook for 2 minutes on the other side.
For the tacos: Serve the pork with warm tortillas, cilantro and lime wedges for building tacos.

GRILLED PORK WITH AVOCADO SALSA

Grilled Pork with Avocado Salsa image

I love the zesty taste of this moist grilled tenderloin. The cumin, avocado and jalapeno give it southwestern flair. It's an easy, elegant way to prepare pork. —Josephine Devereaux Piro, Easton, Pennsylvania

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 16

Ingredients

1/2 cup chopped sweet onion
1/2 cup lime juice
1/4 cup finely chopped seeded jalapeno peppers
2 tablespoons olive oil
4 teaspoons ground cumin
1-1/2 pounds pork tenderloin, cut into 3/4-inch slices
3 tablespoons jalapeno pepper jelly
SALSA:
2 medium ripe avocados, peeled and chopped
1 small cucumber, seeded and chopped
2 plum tomatoes, seeded and chopped
2 green onions, chopped
2 tablespoons minced fresh cilantro
1 tablespoon honey
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

For marinade, mix first 5 ingredients. In a large bowl, toss pork with 1/2 cup marinade; refrigerate, covered, up to 2 hours., For glaze, place jelly and 1/3 cup of the remaining marinade in a small saucepan; bring to a boil. Cook and stir until slightly thickened, 1-2 minutes; remove from heat. Place salsa ingredients in a large bowl; toss lightly with remaining marinade., Drain pork, discarding marinade. Place pork on a lightly oiled grill rack over medium heat. Grill, covered, until a thermometer reads 145°, 4-5 minutes per side, brushing with glaze during the last 3 minutes. Serve with salsa.

Nutrition Facts : Calories 300 calories, Fat 15g fat (3g saturated fat), Cholesterol 64mg cholesterol, Sodium 155mg sodium, Carbohydrate 19g carbohydrate (10g sugars, Fiber 4g fiber), Protein 24g protein. Diabetic Exchanges

GRILLED PORK BELLY BLT WITH FRIED TOMATOES AND AVOCADO

Grilled Pork Belly BLT with Fried Tomatoes and Avocado image

Imagine a dish that combines melt-in-your-mouth grilled goodness with creamy avocado. Now make it for real!! This sandwich uses a succulent rich meat (pork belly) seasoned with typical Japanese condiments. It's said that bacon is its very own food group, and pork belly is part of that food group!

Provided by Avocados from Mexico

Categories Avocados from Mexico

Time 50m

Yield 4

Number Of Ingredients 17

Ingredients

1 cup soy sauce
1 cup mirin
Salt and ground white pepper to taste
1 pound skinless pork belly, thinly sliced
1 cup milk
2 eggs, beaten
1 ½ cups all-purpose flour
2 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons steak seasoning blend
2 large red tomatoes, thickly sliced
3 tablespoons butter
3 tablespoons olive oil
2 ripe avocados from Mexico, peeled, pitted and sliced
4 leaves green leaf lettuce
8 slices crusty artisan bread, toasted
1 tablespoon mayonnaise

Steps:

Combine soy sauce, mirin, salt and white pepper in a bowl. Add pork slices and mix to coat with marinade. Cover and refrigerate 30 minutes or overnight.
Remove pork from refrigerator. Drain slices; discard marinade. Heat a grill pan and brush or spray with vegetable oil. Place pork slices on grill and cook until well seared, turning every 3 to 4 minutes. Drain on paper towels.
Pour milk into shallow bowl. Mix flour, salt, pepper and seasoned salt together in a shallow dish for dredging. Beat eggs in a third bowl. Dip tomato slices into milk, then flour mixture, then eggs. Coat well with flour mixture again.
Heat butter and olive oil in a frying pan over medium-high heat. Place tomato slices in pan and cook until golden brown, about 2 minutes per side. If necessary, place in warm oven until ready to serve.
To build sandwiches, spread mayonnaise on bread slices. On half the slices, layer lettuce, avocado slices, grilled pork belly and fried tomatoes. Top with remaining bread slices.

Nutrition Facts : Calories 1124.4 calories, Carbohydrate 107.4 g, Cholesterol 163.1 mg, Fat 56.8 g, Fiber 11.3 g, Protein 37.7 g, SaturatedFat 16.4 g, Sodium 6653 mg, Sugar 29 g

Tips:

To achieve the perfect grilled pork belly, start by scoring the skin with a sharp knife, making shallow cuts about 1/4 inch deep.
Rub the pork belly generously with a mixture of salt, pepper, and garlic powder to enhance its flavor.
Cook the pork belly slowly over indirect heat to render the fat and achieve crispy skin.
To make the fried tomatoes, use ripe and firm tomatoes for the best texture and flavor.
Coat the tomatoes in a mixture of flour, salt, pepper, and garlic powder before frying to create a golden-brown crust.
To assemble the BLT, use thick-cut bacon and toast the bread to create a sturdy and flavorful sandwich.
Add fresh lettuce and avocado slices to the BLT for a refreshing and nutritious touch.

Conclusion:

The grilled pork belly BLT with fried tomatoes and avocado is a unique and delicious sandwich that combines the savory flavors of pork belly, bacon, and tomatoes with the creamy texture of avocado and the crispness of lettuce. It's a perfect meal for a summer cookout or a casual lunch. With its combination of flavors and textures, this sandwich is sure to be a crowd-pleaser. So fire up your grill and give this recipe a try!