Scandal Boggs ┃ Fashion, Beauty & Home

Savor the magic of the International Festival of the Arts at Epcot with this exclusive unofficial deconstructed BLT recipe. Embark on a culinary journey as we unravel the secrets behind the exquisite flavors and innovative presentation that define this iconic dish from the Deconstructed Dish Booth. Whether you’re a seasoned food enthusiast or an adventurous home cook, prepare to elevate your dining experience with this modern take on a classic favorite. Let’s delve into the artistry and craftsmanship behind the deconstructed BLT, and recreate the enchanting blend of flavors that captivate the senses.

This dish is based on the Deconstructed BLT from the Deconstructed Dish Booth at Epcot. Find more unofficial, dupe recipes from this festival here at my masterlist.

Pork Belly:

Ingredients:

• 1 lb pork belly, skin removed
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1 tablespoon honey or maple syrup

Instructions:

1. Preheat the oven to 325°F (163°C).
2. Season the pork belly with salt and pepper.
3. In an oven-safe skillet, heat olive oil over medium-high heat.
4. Sear the pork belly on all sides until golden brown.
5. Drizzle honey or maple syrup over the pork belly.
6. Transfer the skillet to the preheated oven and roast for 1.5 to 2 hours or until the pork belly is tender.
7. Let it rest before slicing into thick pieces.

Onion Bread Pudding:

Ingredients:

• 4 cups stale bread, cubed
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 cup milk
• 4 eggs
• Salt and pepper, to taste
• 1/2 cup grated Parmesan cheese

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a skillet, sauté the chopped onion and garlic until softened.
3. In a bowl, whisk together milk, eggs, salt, and pepper.
4. Add the cubed bread to the skillet, pour the egg mixture over it, and stir to combine.
5. Transfer the mixture to a greased baking dish and sprinkle Parmesan cheese on top.
6. Bake for about 30-40 minutes or until the top is golden and the pudding is set.

Watercress Espuma:

Ingredients:

• 2 cups fresh watercress, washed and trimmed
• 1 cup heavy cream
• Salt and pepper, to taste
• Nitrous oxide charger for whipping siphon

Instructions:

1. In a blender, combine watercress and heavy cream. Blend until smooth.
2. Strain the mixture to remove any solids.
3. Season with salt and pepper to taste.
4. Transfer the liquid to a whipping siphon and charge it with a nitrous oxide charger.
5. Shake the siphon well and refrigerate until ready to use.

Tomato Jam:

Ingredients:

• 2 cups cherry tomatoes, halved
• 1/2 cup granulated sugar
• 1 tablespoon balsamic vinegar
• Salt and pepper, to taste

Instructions:

1. In a saucepan, combine cherry tomatoes, sugar, and balsamic vinegar.
2. Cook over medium heat, stirring occasionally, until the tomatoes break down and the mixture thickens.
3. Season with salt and pepper to taste.
4. Let it cool before serving.

Assembly:

1. Place a slice of the roasted pork belly on the plate.
2. Spoon a portion of onion bread pudding next to the pork belly.
3. Dispense watercress espuma on the plate using the whipping siphon.
4. Dollop a spoonful of tomato jam onto the plate.
5. Garnish with additional watercress or microgreens if desired.

This deconstructed BLT offers a modern and refined presentation while maintaining the essence of the classic flavors. Enjoy the layers of texture and taste in each bite!