You haven't done dinner in Portland until you've done dinner at Le Pigeon, James Beard Rising Star Chef Gabriel Rucker's outrageously popular outpost. Combining the usual suspects with something totally unexpected is Rucker's game, so replacing the bacon in a BLT with cured lamb belly is probably just another day in the life…

Erik Van Kley, the sous-chef at Le Pigeon who is now at Little Bird, came up with this lamb belly BLT, a delicious combination of oozing lamb fat, fresh tomatoes and a smoky bacon mayo. As you can guess, this is an intense BLT, so we only serve half a slice per person, as an appetizer. Warning: You have to cure the lamb belly for 3 days before making the dish.

Reprinted with permission from Le Pigeon