Grilled cheese with barbecue pork belly, caramelized onions and crispy shoestring sweet potatoes
SAM THE COOKING GUY · ♥ 14.5K likes · 274.4K views · 13 min video
Read about pork belly in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- pork belly
- nonstick spray
Cut the pork belly slices in half and lay them on a sprayed rack set on a small baking sheet.
Saucing, rubbing and oven-cooking the pork belly
- everyday barbecue sauce
- sweet hot rub
Brush lightly with barbecue sauce and sprinkle with the sweet-hot rub; flip and repeat.
- oil
- butter
- onions
- sweet potato
Cook the onions in a little oil and a knob of butter over medium heat, stirring now and then, 10 to 15 minutes until caramelized.
Peel and grate the sweet potato into a bowl of water to remove extra starch and stop it browning.
- oil
Fry in oil at 350, about a minute and a half plus 30 seconds more, until crisp; do not wait or they burn.
Uncover the pork belly and give it color with a torch (or under a broiler).
Torching the pork belly
Variation: an Asian sauce on the pork belly instead of the barbecue rub and sauce, served on rice with vegetables and a fried egg.
- mayo
- mustard
- salt and pepper
Mix a sauce of barbecue sauce, a little mayo, mustard, salt and pepper.
Barbecue-mustard sauce
- sourdough
- creamy Havarti
- Munster
- butter
Assemble sourdough slices with Havarti on one and Munster on the other, butter the outside and cook on the flat top; butter the top side, flip.
Griddling the sandwich
Open the sandwich and fill with the sauce, caramelized onions, pork belly and crispy sweet potato; close and cut.
Filling, cutting and tasting