This recipe is a luxurious dish that comes together when you top it on Texas toast!
Method: In a
large pot combine everything together except the ice cubes and bring to a boil.
Turn off and allow to cool for 15 minutes. Add the ice cubes and allow to cool
completely. Once the brine is cold add the pork belly, cover and keep cold for
24 hours. After 24 hours pull the belly out of brine, place on a wire rack on
top of a sheet tray and allow to air cool for 1 hour.
Once air dried, place in a smoker and smoke for
1 hour. In a large 4’ tall braising pan add the warm lard/vegetable oil,
chicken stock and place the smoked pork belly in the pan. Cover the pan with
plastic wrap and aluminum foil and bake in a 250’ oven for 6 hours. Take pan
out of the oven and pour off the rendered fat. Keeping the belly in the pan,
place another pan on top and weight it down in the refrigerator for 24 hours.
Next day take the belly out of the pan and cut into 2’x2’ squares.
Method: In a
375’ fryer, submerge 4ea pieces of the pork belly and cook for 3 minutes or
until crispy golden brown. Take out of the fryer and place into a bowl with bbq
sauce and toss together. On a plate set the 4 quartered squares of toasted
bread down, place the pickles on top and then the crispy bbq glazed pork belly
to finish it off. Season with a little salt and chopped chives.
Ingredients
Sugarbacon
- 5 lbs. skin off, pork belly
- 1 recipe for brine
- 3 cups lard or vegetable oil, warm
- 1 cup chicken stock
Brine Recipe
- 1 gallon water
- ½ cup kosher salt
- ¾ cup brown sugar
- 1ea lemon
- 1ea orange
- 1 TBSP black peppercorns
- .25 oz fresh thyme
- .25 oz fresh rosemary
- 4 each bay leaves
- 1 gallon ice cubes
Finished Dish
- 1 each thick sliced Texas toast, buttered, toasted in a pan on both sides, cut into quarters
- 4 each bread & butter pickles
- 2 oz bbq sauce