NEW WAY FOR BACON ENDS
Posted: Sat Dec 23, 2017 2:23 pm
A friend of mine gave me this recipe several years ago. I never used it until a couple of days ago. We really enjoyed it and I have another batch of bacon ends simmering as I type this
PORK BELLY PO’ BOYS
Servings: 4
Ingredients:
3 pounds pork belly, sliced into 1-inch cubes
1 cup mayonnaise
6 tablespoons maple syrup
½ cup salt plus more for seasoning
Six (6) French baguettes, sliced horizontally and toasted
Louisiana-style hot sauce I use Crystal sauce. Less sour than Tabasco
2 cups chopped lettuce
I also and some thinly sliced sweet onions
1 cup sliced dill pickles
Peanut oil for frying
Salt & pepper
Directions:
Fully submerge the pork belly in a pot of water, add the ½ cup of salt and bring to a boil. Reduce to a simmer and cook until the pork belly is flaky, 3 to 4 hours. Turn off the heat and drain.
Heat the peanut oil to 350˚F in a fryer or large pot. Gently place handfuls of the rendered pork belly into the fryer until golden crispiness, 5 to 7 minutes. Transfer to a plate or bowl and season with salt and pepper.
I use my air fryer instead of wasting peanut oil. Same great results.
Mix the mayonnaise and maple syrup in a bowl. Spread a heft portion on the bottom baguette halves, followed by a little squirt of the hot sauce. Top with a handful of chopped lettuce, a couple of dill pickle slices and pork belly. Finish with a heavy drizzle of the mayonnaise-maple syrup mixture and enjoy!
PORK BELLY PO’ BOYS
Servings: 4
Ingredients:
3 pounds pork belly, sliced into 1-inch cubes
1 cup mayonnaise
6 tablespoons maple syrup
½ cup salt plus more for seasoning
Six (6) French baguettes, sliced horizontally and toasted
Louisiana-style hot sauce I use Crystal sauce. Less sour than Tabasco
2 cups chopped lettuce
I also and some thinly sliced sweet onions
1 cup sliced dill pickles
Peanut oil for frying
Salt & pepper
Directions:
Fully submerge the pork belly in a pot of water, add the ½ cup of salt and bring to a boil. Reduce to a simmer and cook until the pork belly is flaky, 3 to 4 hours. Turn off the heat and drain.
Heat the peanut oil to 350˚F in a fryer or large pot. Gently place handfuls of the rendered pork belly into the fryer until golden crispiness, 5 to 7 minutes. Transfer to a plate or bowl and season with salt and pepper.
I use my air fryer instead of wasting peanut oil. Same great results.
Mix the mayonnaise and maple syrup in a bowl. Spread a heft portion on the bottom baguette halves, followed by a little squirt of the hot sauce. Top with a handful of chopped lettuce, a couple of dill pickle slices and pork belly. Finish with a heavy drizzle of the mayonnaise-maple syrup mixture and enjoy!