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Sandwiches | |
| Pork Belly Rub 1 T. freshly ground black pepper 1 T. Fennel seed (edited to add 3/10/11) per Laura 1 tsp. cayenne pepper 2 T. brown sugar 2 T. kosher salt 1/2 T. ground coriander 1/2 T. dried oregano | |
| Mix all rub ingredients and store in an airtight container until ready to use. Trim the skin off the pork belly and rub both sides with the dry rub. Lay on a rack placed in a baking sheet/pan. Top the belly with minced garlic, a sprinkling of thyme and just the slightest sprinkle of nutmeg. Cover tightly with plastic wrap and allow to cure in the refrigerator for 2 days. Remove the belly from the refrigerator and slow cook it (or smoke it) for 4 hours at 250° to 275° F. Let the pork belly tell you when it’s ready; the fat will have been rendered mostly out, if not allow to cook longer. Allow to cool before slicing for the sandwich. To make the Bunk sandwich: Slice Pumpernickel (dark rye) bread Russian dressing (made with a little Worcestershire sauce and tad of bacon fat added to the mix) Swiss Cheese Pork belly slices (optional grill to give it some crispness) layer of sauerkraut Freshly ground black pepper Butter other side of another slice of bread and top the sandwich butter side down Grill/brown the sandwich over a moderately high temperature to quickly brown both sides in an oven-proof skillet (or transfer to an oven-proof skillet after grilling) and transfer to a preheated oven and allow to get hot through. To make the Nosh sandwich Pork belly A batch of caramelized onions (to represent the sauerkraut) Cheddar cheese slices (to replace the Swiss) 1,000 Island dressing Grill Rye bread (light rye) on both sides Grill slices of pork belly, cover the slices with a weight and when hot, top the slices with caramelized onions, and cheddar cheese; cover with a lid to heat through. Brush 1,000 Island over one side of bread slices and with a spatula place the pork/onion/cheese on one slice and cover with the other slice. | |
Unrated | |
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