rexster314
is one Smokin' Farker
- Joined
- Mar 2, 2014
- Location
- West Columbia, Texas
A friend gave me this recipe several years ago. I never tried it till a couple of days ago. The results are awesome.
[FONT="]Servings: 4[/FONT]
[FONT="]Ingredients:[/FONT]
[FONT="] [/FONT]
[FONT="]3 pounds pork belly, sliced into 1-inch cubes[/FONT]
[FONT="] [/FONT]
[FONT="]1 cup mayonnaise[/FONT]
[FONT="] [/FONT]
[FONT="]6 tablespoons maple syrup[/FONT]
[FONT="] [/FONT]
[FONT="]½ cup salt plus more for seasoning[/FONT]
[FONT="] [/FONT]
[FONT="]Six (6) French baguettes, sliced horizontally and toasted[/FONT]
[FONT="] [/FONT]
[FONT="]Louisiana-style hot sauce I use Crystal sauce. Less sour than Tabasco
[/FONT]
[FONT="] [/FONT]
[FONT="]2 cups chopped lettuce[/FONT]
[FONT="]
[/FONT]
[FONT="]I also and some thinly sliced sweet onions
[/FONT]
[FONT="] [/FONT]
[FONT="]1 cup sliced dill pickles[/FONT]
[FONT="] [/FONT]
[FONT="]Peanut oil for frying[/FONT]
[FONT="] [/FONT]
[FONT="]Salt & pepper[/FONT]
[FONT="] [/FONT]
[FONT="] [/FONT]
[FONT="]Directions:[/FONT]
[FONT="] [/FONT]
[FONT="]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]
[FONT="] [/FONT]
[FONT="]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="]I use my air fryer instead of wasting peanut oil. Same great results.
[/FONT]
[FONT="] [/FONT]
[FONT="]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]
[FONT="] [/FONT]
[FONT="]PORK BELLY PO’ BOYS[/FONT]
[FONT="] [/FONT]
[FONT="] [/FONT]
[FONT="] [/FONT]
[FONT="] [/FONT]
[FONT="]3 pounds pork belly, sliced into 1-inch cubes[/FONT]
[FONT="] [/FONT]
[FONT="]1 cup mayonnaise[/FONT]
[FONT="] [/FONT]
[FONT="]6 tablespoons maple syrup[/FONT]
[FONT="] [/FONT]
[FONT="]½ cup salt plus more for seasoning[/FONT]
[FONT="] [/FONT]
[FONT="]Six (6) French baguettes, sliced horizontally and toasted[/FONT]
[FONT="] [/FONT]
[FONT="]Louisiana-style hot sauce I use Crystal sauce. Less sour than Tabasco
[/FONT]
[FONT="] [/FONT]
[FONT="]2 cups chopped lettuce[/FONT]
[FONT="]
[/FONT]
[FONT="]I also and some thinly sliced sweet onions
[/FONT]
[FONT="] [/FONT]
[FONT="]1 cup sliced dill pickles[/FONT]
[FONT="] [/FONT]
[FONT="]Peanut oil for frying[/FONT]
[FONT="] [/FONT]
[FONT="]Salt & pepper[/FONT]
[FONT="] [/FONT]
[FONT="] [/FONT]
[FONT="]Directions:[/FONT]
[FONT="] [/FONT]
[FONT="]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]
[FONT="] [/FONT]
[FONT="]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="]I use my air fryer instead of wasting peanut oil. Same great results.
[/FONT]
[FONT="] [/FONT]
[FONT="]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]
[FONT="] [/FONT]