The Porker
Serves: 3
Jadyn Kohler
1 January 1970
Based on User reviews:
54
Spice
55
Sweetness
57
Sourness
36
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
910 g
Pork (butt)230 g
Cheddar (sliced smoked)1 cup
Chile (pickled)2 tbsps
Brown Sugar2 tsps
Chili Powder2 tbsps
Kosher Salt1 tsp
Granulated Garlic1 tsp
Granulated Onion1 tsp
Black Pepper1 tsp
Cayenne Pepper1 cup
Yellow Mustard2 fluid ounces
Cider Vinegar1 tsp
Paprika1 tsp
Worcestershire Sauce1.5 cups
Mayonnaise910 g
Pork Belly (skinless)2 tbsps
Maple Syrup (michigan)Directions:
1
Watch how to make this recipe
2
Grind the pork butt twice through a meat grinder with a large die and form into four 8-ounce patties
3
Sprinkle the patties generously with the Brown Sugar Rub and grill to desired temperature (we recommend medium or pink in the center)
4
Top with smoked Cheddar and melt it with your grill closed
5
Cut the hot links in half and split down the center
6
Grill on both sides until crispy
7
To assemble the sandwich, spread the bottom bun with the South Carolina Mayo and top with pickled chiles and Maple Bacon
8
Next, add the pork patty and then top with the split hot link
9
We serve our hand-cut fries on the side, but the sandwich is great with potato salad, chips or anything else
10
Mix the brown sugar, chili powder, salt, granulated garlic, granulated onion, black pepper and cayenne pepper together in a bowl
11
Cover tightly and leave out at room temperature
12
Yield: 3 1/2 tablespoons
13
Whisk together the mustard, vinegar, brown sugar, paprika, black pepper, cayenne pepper and Worcestershire sauce
14
Let sit overnight to develop flavor (we also use this sauce as a mustard based BBQ sauce without the mayo)
15
Whisk together the sauce and mayonnaise and set aside in the refrigerator until ready to use
16
Use any extra for sandwiches, dipping fried things in
17
Really anything
18
Yield: 3 cups
19
Combine the kosher salt, brown sugar and pink salt if smoking the bacon, and mix thoroughly
20
Then whisk in the maple syrup
21
Rub the cure over the entire pork belly and place in a zip-top bag (remove the air from the bag before sealing)
22
Place in the refrigerator for 7 days, flipping the belly every day to balance out the cure
23
On the eighth day, remove the belly from the cure and rinse thoroughly
24
Then place in the refrigerator uncovered, preferably on a rack for better air flow
25
Leave overnight to dry and form a pellicle (the skin made from proteins that form on the surface to allow the smoke to penetrate the meat better)
26
If you have a smoker, smoke the belly for 3 hours at 200 degrees F to an internal temperature of 150 degrees F
27
Remove from the smoker, cool and slice about 1/4-inch thick
28
If you do not have a smoker, put the belly on an oven rack for 3 hours at 200 degrees F and cook to an internal temperature of 150 degrees F
29
Then cool and slice about 1/4-inch thick
30
Place the bacon slices on a baking sheet and bake at 375 degrees F until brown and crispy
31
(Reserve the homemade bacon fat for tomorrow's breakfast)