Hope everyone had these "common" ingredients on hand in the pantry.
Peanut Butter and "Belly"
with Driscoll Strawberry-Cascabel Chile Jam
Rio Grill- Executive Chef Cy Yontz
Yields 4 servings
Ingredients for the Pork Belly:
1 pound Salmon Creek Farms natural pork belly
¼ cup Worcestershire
1 cup New Mexico chile powder
3 Tbs. Brown sugar
¼ cup Kosher Salt
4 cups chicken stock
Ingredients for Driscoll strawberry-Cascabel chile Jam:
4 pints Driscoll strawberries- quartered no tops
1 Tbs pectin powder
4 each dried Cascabel chiles
4 Lemons- Grated zest only plus juice
1 cup port wine
1 cup Granulated sugar
Ingredients for the sandwich:
8 pieces Texas Toast
Peanut Butter (your favorite)
1 oz Frisee
For the "Belly":
On a cutting board score the fat cap of the pork belly. Then Poke holes in the pork belly so the Worcestershire will penetrate. Place pork belly in a braising dish. Pour Worcestershire over the pork. In a mixing bowl combine chile powder, brown sugar and salt. Rub pork belly with chile/salt/sugar mixture until well coated. Cover and cure for 2 days in a refrigerator.
After the pork belly has cured, cut belly into quarters (4oz. pieces) and place back into the braising pan, pour chicken stock over the bellies and cover pan with foil. in a preheated oven of 325* cook for approximately 3 ½ hours or until fork tender.
For the Strawberry-Cascabel Chile Jam:
Toss berries with pectin powder. Place all ingredients in a non-reactive pan and bring to a boil. Reduce heat and bring to a simmer. Reduce liquid by half approximately 15-20 minutes. Place in a food processor or blender and pulse to a coarse consistency. Cool down and refrigerate jam.
Toast the Texas toast. Spread your favorite peanut butter on both sides of toast. On the bottom piece of peanut buttered toast add frisee and one 4oz. piece of pork belly. Place strawberry jam on top of the pork belly and top off with the other peanut buttered piece of Texas toast.