RECIPE: Red Wattle pork belly and heirloom tomato bruschetta

Published: Jul. 19, 2014 at 6:45 PM EDT
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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.