Seasons Rotisserie & Grill Pork Belly BLT

One of our favorite places to visit is Durango, Colorado, a wonderful historic but lively town on the Western Slopes. There you can raft the Animas River through town, take the Durango-Silverado steam train, enjoy the Wine Experience (always the first weekend in May) and revel in the fine cuisine.

Chef David Stewart of Seasons Rotisserie & Grill has been recognized by the book Best Chefs America as one of the country’s top chefs. We are thrilled that he shared this recipe with us. Stop at Seasons, 764 Main Ave, Durango, CO to enjoy more of Chef David’s excellent creations.

2-pound Berkshire pork belly
from your Farmers Market
or natural butcher
¼ cup kosher salt
¼ cup sugar
1 tablespoon black pepper,
freshly ground
1 teaspoon cloves, ground
1 teaspoon Allspice, ground
¼ teaspoon red chile flakes
4 cloves garlic, minced
1 sprig fresh thyme
¼ cup AVV Cabernet Franc

2 egg yolks
1 teaspoon strong Dijon mustard
1 clove garlic, minced
1 teaspoon fennel pollen
1 lemon, juiced
½ teaspoon sea salt
Fresh black pepper – 6-8 turns of the mill

Prepared pork belly bacon
Prepared fennel aioli
8 slices sourdough bread
1 large clove garlic, peeled and sliced
3-4 ripe tomatoes
2 cups arugula

PORK BELLY BACON: Combine all seasoning ingredients and massage into pork belly. Cover and refrigerate overnight, or up to 48 hours. The next day, rinse the belly and blot dry with paper towels. Preheat oven to 275°F. Place pork belly on a wire rack over a baking sheet, and roast for 2 hours. Allow to cool slightly. Slice belly into approximately 2-inch by 2-inch squares. In a nonstick or seasoned cast-iron skillet, gently brown the belly cubes on all sides. Pour off any fat that renders out. Slice the belly across the grain into ¼” slices.

FENNEL AIOLI: In the food processor, combine the egg yolks, mustard, garlic, fennel pollen, lemon juice, and salt & pepper. Process to combine, and slowly drizzle in the oil to form an emulsion.

TO BUILD THE SANDWICHES: Slice the tomatoes and season with sea salt and fresh black pepper. Toast the sourdough bread and rub the toast with the sliced garlic clove. Spread on the fennel aioli and assemble: Overlap several slices of the warm pork belly, and add two tomato slices and a pile of arugula. Top with more pork belly, if desired, and finish with the second slice of toast. For best results, use all natural pork, eggs, tomatoes and arugula from your local Farmers Market, or from your own garden!

Serves 4.