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Pork Belly Grilled Cheese
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Pork Belly Grilled Cheese

Pork Belly Grilled Cheese

Yes, pork belly can be a bit of a mission...when you buy a slab of it. But considering sliced pork belly is available now at so many markets, and this method of cooking it is sooooo simple, you'd be crazy not to.

Makes 2 sandwiches

Ingredients

  • 1 pound sliced (about 1/4") pork belly
  • 3/4 cup your fav bbq sauce
  • Sweet Hot Rub, recipe here or any BBQ seasoning
  • Olive oil
  • 1 very large yellow onion, diced fine
  • 1 potato, I like sweet but a good ol' russet will work just as well
  • Oil for frying
  • 2 tablespoons mayo
  • 1 tablespoon yellow mustard
  • 4 slices sourdough bread
  • 4 slices muenster cheese
  • 4 slice havarti cheese
  • Butter

Directions

  1. Preheat oven to 350 degrees
  2. Brush pork slices with 1/2 the bbq sauce, and season liberally with the rub, flip over and repeat
  3. Place on a wire rack on a baking sheet (no rack no prob, just put on the baking sheet) cover with foil and bake 45 minutes
  4. Remove from oven, take off the foil and turn oven to broil
  5. Hit the slices with a bit more sauce and seasoning on top, then put under the broiler just to start getting browned and crispy - remove
  6. While they cook, heat a large pan over medium, add a couple tablespoons of oil and the onions - cook 15-20 minutes, stirring often until beginning to caramelize - set aside
  7. Peel potato, then shred using a box grater into a large bowl of water
  8. Heat a couple inches of cooking oil to 350 in a small pot
  9. Squeeze water from potatoes, then put in a towel to dry extra well, and carefully add to the pot
  10. Stir often and cook until browned and crispy, about 2 minutes - remove to a paper towel lined plate and set aside
  11. Combine remaining bbq sauce with the mayo and mustard - mix well and set aside
  12. Put 2 slices of each cheese in between 2 slices of the bread, butter one side and cook butter-side down in a non-stick pan until golden brown - then butter the top, flip over and repeat
  13. Remove when the bottom is golden, open the slices and build: sauce, onions, pork belly slices, crispy potatoes, more sauce then close

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