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Sandwiches


1/2 cup champagne vinegar
2 tablespoons kosher salt
1 teaspoon mustard seeds
1 teaspoon ras al hanout
2 bay leaves
2 cloves garlic, peeled
1 ruby beet, peeled and cut into 1/4-inch batons
1 jalapeno, sliced, optional
8 ounces turnips, peeled and cut into 1/4-inch batons

Pork Belly:
One 2-pound piece skin-on pork belly from pasture-raised pigs
Kosher salt

Tzatziki:
1 cup Greek yogurt
1/2 cucumber, peeled if necessary, small dice (I peel lemon cucumbers; I don't for Armenian or English, it depends if the skin is bitter)
1 clove garlic, peeled and minced
1/2 bunch fresh mint, chopped (or 3 tablespoons)
Zest and juice of 1/2 lemon
Kosher salt

For Serving:
10 quality pitas (homemade or store-bought)
3 cups arugula
1 cup diced quality feta (I like Bulgarian if you can get your hands on it. It is the most creamy and tangy.)

For the pickled turnips: In a small saucepan on high heat, bring the vinegar, salt, mustard seeds, ras al hanout, bay leaves, garlic, beets, jalapeno if using and 2 cups water to a boil. Pour over the turnips in a heatproof bowl. Allow to cool to room temperature and refrigerate for 8 hours before using. They will last over a month in the fridge.

For the pork belly: With a sharp paring knife, pierce the skin of the pork belly all over. Take care to go all the way through the skin, just into the fat, but not into the meat. The more perforations there are, the better the skin will crisp. Generously sprinkle both sides with salt. Place on a rack in a baking dish skin-side up, uncovered, overnight, in the fridge.

Preheat the oven to 350 degrees F (300 degrees F for convection ovens).

Wipe off the salt and any juice with a paper towel. Place the pork belly skin-side up in a baking dish. Add 1/4-inch water on the sides (do not pour on the skin you attempted to dry). Bake for 1 hour. Add another 1/4-inch water and continue to bake for another hour. Repeat 1 more time, for a total cook time of about 3 hours.

Turn the oven's broiler on high heat and broil the skin about 8 inches away from the heat source. The skin should puff up and crisp within 7 to 8 minutes. (Make sure to keep an eye on the skin while broiling in order to prevent it from burning.) Remove from the oven and cut into pieces about 1 1/2-inches long by 3/4-inch thick.

For the tzatziki: In a small bowl, combine the yogurt, cucumbers, garlic, mint, lemon zest and juice and salt to taste.

To assemble: Place 3 to 4 pieces pork belly on each pita, then top with arugula, turnip pickles and feta, and dollop with tzatziki. Wrap with parchment paper, then hand off and dig in.

Unrated