Chef Benny Doro

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0 Pork Belly Confit Sandwich with Lemon Aoli

Jun 23

Rich and luscious snack staring that noble beast the pig. The lemon aoli cuts the richness of this sandwich and goes perfect with a cold beer.

Pork Belly Confit Sandwich with Lemon Aoli

On 23/06/2011 (Thursday) at 3:04 pm by Benny.
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  • Prep Time:
    5 min
  • Cook Time:
    5 min
  • Ready Time:
    10 min


4 servings


  • Pork Belly Confit slow cook seasoned pork belly in olive oil @250 degrees for 8 hours
  • fresh tomato
  • crusty rolls

Lemon Aoli

  • one cup good mayo
  • juice of one lemon
  • 1/2 clove garlic


Start by making the lemon aoli, put the juice of the lemon in a small sauce pan and on medium heat start reducing it down to a syrup, set aside and let cool. Now in a mortar and pestle add the garlic a few grains of kosher salt and smash into a paste. Add the garlic paste and the reduced lemon to the mayonnaise and blend well and let site for an hour for the flavors to meld.

Now take your pork belly confit and we are going to crisp it up by adding a little powdered sugar to it and fry it in a pan with some olive oil for a few min each side.

Now just assemble, spread some of the lemon aoli on each side of your crusty roll, now add a layer of sliced tomato, then a nice square of the pork belly followed by another layer of sliced tomato and that should do it. Eat, drink enjoy!






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