B.B.L.T (belly, brioche, lettuce and tomato)

A luxury version of the BLT sandwich, made with braised pork belly and brioche.

Ingredients

For the pork belly

  • 1-1.5kg/2lb 4oz-3lb 5oz pork belly
  • 1 bulb garlic
  • 1 Spanish onion, peeled and halved
  • ½ head celery, roughly chopped
  • 20 peppercorns
  • 2 bay leaves
  • small bunch thyme

For the bacon mayonnaise

  • 250ml/9fl oz vegetable oil
  • 125g/4½oz streaky bacon, coarsely chopped
  • 1 large egg yolk
  • ½ tsp rice wine vinegar
  • ½ tsp Dijon mustard
  • 1 tbsp lemon juice
  • 2 tbsp light soy sauce

For the tomato chutney

  • 20ml/¾fl oz olive oil
  • 1 small red onion, finely chopped
  • 2 small garlic cloves, crushed
  • 1 tsp smoked paprika
  • 1 lemongrass stalk, trimmed and finely chopped
  • 2 tsp caster sugar, or to taste
  • 1 tsp red wine vinegar
  • 2 tsp fish sauce
  • 1 tsp lime juice
  • 200g/7oz vine-ripened plum tomatoes

To serve

  • olive oil
  • 4 brioche burger buns, halved
  • 4 crisp Little Gem lettuce leaves