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PBLT w/ Smoked Aioli

PBLT w/ Smoked Aioli printPrint Recipe

  • 3 large TJ's Premium Peeled Garlic Cloves
  • 3/4 cup TJ's Mayonnaise
  • 1/2 Tbsp TJ's Olive Oil
  • 1 tsp TJ's Smoked Paprika
  • 1 tsp TJ's Lemon juice, more to taste
  • TJ's Sea Salt and TJ's Black Pepper, to taste
  • 4 quarter inch slices TJ's Pork Belly
  • 2 slices TJ's Sourdough Bread 2-4 leaves TJ's Butter Lettuce
  • 1/2 large TJ's Heirloom Tomato, sliced thin

AIOLI: Add garlic to a small saucepan, cover by 1/2 inch with cold water, place over medium flame and poach until water comes to a boil. As soon as the water boils, remove from heat, steep for one minute, drain and rinse with cold water to stop the cooking. Wait for garlic to cool completely. Add the garlic, mayonnaise, olive oil, smoked paprika, and lemon juice to a blender or food processor and process until smooth. Do not over mix. Taste and adjust lemon if desired and then add salt, and pepper to taste. Refrigerate to help marry flavors. SANDWICH: Add pork belly to a non stick pan over medium heat and sear on both sides until golden brown, about 3 to 5 minutes per side; remove to a paper towel. Toast bread, if preferred; build sandwich: Spread both slices of bread with Smoked Aioli; top one slice with lettuce, tomato and pork belly and top with second slice of bread. Slice in half and eat right away.

Serves: 1 - 2
Cooking Time: 15 - 20 Minutes

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