RECIPE: Red Wattle pork belly and heirloom tomato bruschetta

Orchids at Palm Court visited FOX19 to share the red wattle pork belly and heirloom tomato bruschetta recipe. Watch the video for more information!

2 oz        cooked pork belly sliced thin

1 ea        16 bricks 11 grain bread

½ c          mayonnaise (home maid preferred)

10 ea     basil leaves chopped

2 ea        roasted garlic cloves chopped

1 oz        lemon juice

1 pt        heirloom cherry tomatoes

2 T          extra virgin olive oil

1 bu       Waterfields micro basil

Cracked pepper and sea salt as needed

• In a bowl combine mayonnaise, chopped basil, roasted garlic and lemon juice. Season with cracked pepper and reserve
• Cut tomatoes into quarters and toss with extra virgin olive oil. Season with sea salt and cracked pepper
• Lightly sear pork belly until warm through.
• Toast bread and spread a thin layer of the basil mayonnaise.
• Top the bread with the warm pork belly, marinated tomatoes and micro basil leaves.