Thomas Keller: BLT | Gourmet Traveller

Ingredients

• 100 gm fine sea salt
• 60 gm caster sugar
• 500 gm boneless pork belly (see note)
• 250 ml dry white wine
• 1 onion, coarsely chopped
• 1 carrot, coarsely chopped
• 1 leek, coarsely chopped
• 2 garlic cloves, coarsely chopped
• 2 thyme sprigs
• 8 brioche slices, 5mm thick, to serve
• 1 black truffle (optional), thinly sliced, to serve
• 2 tbsp clarified butter
• Rocket purée
• 400 gm wild rocket, picked
• 45 ml extra-virgin olive oil
• Tomato soup
• 2 tbsp olive oil
• ½ carrot, finely chopped
• ½ Spanish onion, finely chopped
• 2 garlic cloves, thinly sliced
• 1 golden shallot, finely chopped
• Pinch of chilli flakes
• 800 gm canned San Marzano tomatoes (see note)
• 1 bouquet garni (see note)
• 2 tbsp crème fraîche