More Fun With Pork Belly

By Chuck Sudo in Food on Sep 1, 2009 8:20PM

If you'll remember, we recently purchased 10 pound of pork belly. Eight pounds are currently suspended in our pantry being dry-aged into pancetta and bacon.

What happened with the other two pounds? We sliced it into thirds, put them in a marinade of 1/4 cup bourbon, 1/4 cup brown sugar, 2 Tbsp. red pepper flakes, 1 tbsp. thyme, 1 tsp. salt and 1 tsp. fresh ground black pepper and let it sit for 72 hours. Then we roasted the belly in 400°F oven, 30 minutes each side. We let the pork belly rest and the results are above for you to see. Look at that juicy goodness.

This made for an amazing BLT with Swiss chard, heirloom tomatoes from Kinnikinnick Farm and homemade dill aioli on toasted Polish rye from Racine Bakery; the sandwich is about as localvore as it can get. The pork belly has a nice funky flavor to it that we can't seem to get enough. We're also thinking of serving this over a bed of fresh market greens, sweet corn and a raspberry vinaigrette.