Pork Belly Reuben
#21
  Re: Re: Pork Belly Reuben by Gourmet_Mom (Bill, look up. I fo...)
Bill, they did use 1,000 island they mentioned on the sandwich.

O.K., I'm doing both side by side and see which we like best...if we can tell, that is.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
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#22
  Re: Re: Pork Belly Reuben by cjs (I'm on it, Bill - ha...)
Quote:

Good Lord - off to get a belly out of the freezer!!!!




Wish I were on my way to Jean's!!!
"Time you enjoy wasting is not wasted time."
Laura
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#23
  Re: Re: Pork Belly Reuben by luvnit ([blockquote]Quote:[h...)
Quote:

[blockquote]Quote:

Good Lord - off to get a belly out of the freezer!!!!




Wish I were on my way to Jean's!!!


[/blockquote]

ME TOO!!! I want to try both!! I've never done a pork belly. We don't even get them down here.
"He who sups with the devil should have a. long spoon".
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#24
  Re: Re: Pork Belly Reuben by Old Bay ([blockquote]Quote:[h...)
Bill - go to a Mexican grocery store, they should have them. That's where we have to go. Maybe I'll have to go there and sock one in the freezer before we leave. I don't know how available they'll be where we are going.

This sandwich is fantastic looking. I just love both ideas too.
You only live once . . . but if you do it right once should be enough!
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#25
  Re: Re: Pork Belly Reuben by Harborwitch (Bill - go to a Mexic...)
BILL - you have one in your freezer!!!!! We left the one we were going to play with at your house, didn't we???
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
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#26
  Re: Re: Pork Belly Reuben by cjs (BILL - you have one ...)
Quote:

BILL - you have one in your freezer!!!!! We left the one we were going to play with at your house, didn't we???




Yes!! I've been waiting to watch you cook one. The fat is very intimidating. I am anxious to learn.
"He who sups with the devil should have a. long spoon".
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#27
  Re: Re: Pork Belly Reuben by Old Bay ([blockquote]Quote:[h...)
"BILL - you have one in your freezer!!!!! We left the one we were going to play with at your house, didn't we???"

That's too funny!

Bill, I found my first ones at an Asian Market. So if you ever need to go in search of one, and you don't find any at the Mexican Market, try the Asian one.
Daphne
Keep your mind wide open.
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#28
  Re: Re: Pork Belly Reuben by Gourmet_Mom (Okay, it took some s...)
Quote:

Okay, it took some searching, but I finally found this: Pork Belly Reuben Video




This is pure food porn!

Barbara
When life gives you lemons, make lemonade. Then find someone whose life has given them vodka.
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#29
  Re: Re: Pork Belly Reuben by BarbaraS ([blockquote]Quote:[h...)
got that right, Barbara!!

I just typed up the two sandwiches and I'll post them here, if anyone is intrested. Please look it over if you are and let me know if I read/heard something different re the methods. (don't want to go where Labs cashew cheese is going to go...)

Bunk Pork Belly Reuben Sandwich

Dry Rub:
1 T. freshly ground black pepper
1 T. Fennel seed (edited to add 3/10/11) per Laura
1 tsp. cayenne pepper
2 T. brown sugar
2 T. kosher salt
1/2 T. ground coriander
1/2 T. dried oregano

Mix all ingredients and store in an airtight container until ready to use.

Trim the skin off the pork belly and rub both sides with the dry rub. Lay on a rack placed in a b. sheet. Top the belly with minced garlic, a sprinkling of thyme and just the slightest sprinkle of nutmeg. Cover tightly with plastic wrap and allow to cure in the refrigerator for 2 days.

Remove the belly from the refrigerator and slow cook it for 4 hours at 250° to 275° F. Let the pork belly tell you when it’s ready; the fat will have been rendered mostly out, if not allow to cook longer. Allow to cool before slicing for the sandwich.

To make the sandwich:
Slice Pumpernickel (dark rye) bread
Russian dressing (made with a little Worcestershire sauce and tad of bacon fat added to the mix)
Swiss Cheese
Pork belly slices
layer of sauerkraut
Freshly ground black pepper
Butter other side of another slice of bread and top the sandwich butter side down
Grill/brown the sandwich over a moderately high temperature to quickly brown both sides in an oven-proof skillet (or transfer to an oven-proof skillet after grilling) and transfer to a preheated oven and allow to get hot through.

Nosh’s Version of Pork Belly Reuben Sandwich

Pork belly – can be done as above
A batch of caramelized onions (to represent the sauerkraut)
Cheddar cheese slices (to replace the Swiss)
1,000 Island dressing

To make the sandwich:
Grill Rye bread (light rye) on both sides
Grill slices of pork belly, cover the slices with a weight and when hot, top the slices with caramelized onions, and cheddar cheese; cover with a lid to heat through.
Brush 1,000 Island over one side of bread slices and with a spatula place the pork/onion/cheese on one slice and cover with the other slice.

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O.K., Bill, shall we do one in October/November???????????????
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
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#30
  Re: Re: Pork Belly Reuben by cjs (got that right, Barb...)
Dang! This sounds sooooo good. Of course, I am extremely 'hungry' after so many days of scrounging. I really would love to cook something wonderful. This sounds like something my hubby would just die for!

So where do you get one of these pork bellies? I may have to call a meat market.

Just called the meat market by my hubbie's office. They can have one for me by Tues. They buy it and use it for their side pork orders. Can't wait for this, yum, yum!
"Time you enjoy wasting is not wasted time."
Laura
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