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Roasted Pork Belly BLT

  • Prep Time: 30 minutes
  • Cooking Time: 4 hours 30 minutes
  • Serves 16
Roasted Pork Belly BLT


1 pound pork belly
8 Backyard Farms Beefsteak Tomatoes
2 baguettes

Arugula Pesto

2 cups baby arugula
1/4 cup Parmesan
1 clove garlic
1/4 cup olive oil


1 cup flat parsley, chopped
1 tablespoon ground cumin, toasted
2 teaspoons smoked paprika
1 teaspoon ancho chili
Juice and zest of 1 lemon
4 cloves garlic, chopped
1 teaspoon salt
1/4 cup olive oil 


Mix all Chermoula ingredients well. Rub pork with Chermoula. Place in shallow pan and cover with foil. Slow roast at 275ºF for 3 hours or until tender. Chill then slice pork belly.

Blend all arugula pesto ingredients. Slice tomatoes in half and add olive oil and pinch of salt. Lay cut side of pork belly up on a sheet pan. Bake at 275ºF for 1 hour or until juices have concentrated. Heat a large sautè pan over medium heat. Place pork belly on pan cut side down. Brown on both sides and remove from heat. Slice 16 pieces of fresh baguette. Place 1 tomato and 1 pork belly slice on each. Top with arugula pesto. 

Recipe courtesy of Teresa Stearns, Head Chef at White Mountains Cider Company


Chef Stearns of White Mountains Cider Company created a not-your-typical BLT for Mountain Flavor, made with slow-roasted and beautifully seasoned Pork Belly, thick slices of fresh tomatoes and a tasty arugula pesto.