New way for bacon ends

[rexster314]

A friend gave me this recipe several years ago. I never tried it till a couple of days ago. The results are awesome.

[FONT=&quot]PORK BELLY PO’ BOYS[/FONT]​

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[FONT=&quot]Servings: 4[/FONT]

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[FONT=&quot]Ingredients:[/FONT]
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[FONT=&quot]3 pounds pork belly, sliced into 1-inch cubes[/FONT]
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[FONT=&quot]1 cup mayonnaise[/FONT]
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[FONT=&quot]6 tablespoons maple syrup[/FONT]
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[FONT=&quot]½ cup salt plus more for seasoning[/FONT]
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[FONT=&quot]Six (6) French baguettes, sliced horizontally and toasted[/FONT]
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[FONT=&quot]Louisiana-style hot sauce I use Crystal sauce. Less sour than Tabasco
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[FONT=&quot]2 cups chopped lettuce[/FONT]
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[FONT=&quot]I also and some thinly sliced sweet onions
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[FONT=&quot]1 cup sliced dill pickles[/FONT]
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[FONT=&quot]Peanut oil for frying[/FONT]
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[FONT=&quot]Salt & pepper[/FONT]
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[FONT=&quot]Directions:[/FONT]
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[FONT=&quot]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.[/FONT]
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[FONT=&quot]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.[/FONT]
[FONT=&quot]I use my air fryer instead of wasting peanut oil. Same great results.
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[FONT=&quot]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! [/FONT]
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