Pork Belly Po Boy With Pickled-onion Salad

PORK FOODSERVICE
33Ingredients
65Minutes

Ingredients

US|METRIC
  • 1/2 hog pork belly
  • baguettes (As needed)
  • 1 tablespoon onion powder
  • 5 tablespoons paprika
  • 2 tablespoons basil leaves (dried)
  • 1 tablespoon cayenne pepper
  • 1 tablespoon granulated garlic
  • 1 tablespoon Tabasco
  • 1 pint canola oil
  • 2 tablespoons thyme leaves (dried)
  • 1 tablespoon black pepper (ground, divided use)
  • 3 tablespoons salt (divided use)
  • 18 ounces lager beer
  • 4 cups flour
  • 4 cups eggs
  • panko bread crumbs (As needed)
  • fresh burnet (To garnish)
  • 3 shallots (sliced)
  • 1 onion (sliced)
  • 2 red bell peppers (sliced)
  • 1 green bell pepper (sliced)
  • 1 tablespoon garlic (minced)
  • 1 cup juice (olive)
  • 1 1/2 cups apple cider vinegar
  • 2 cups water
  • 1 tablespoon pickling spices
  • 2 teaspoons mustard seed (whole)
  • 8 egg yolks
  • 1 pint canola oil
  • 1/3 cup cherry tomatoes (roasted)
  • 1 lemon juiced
  • 1/2 teaspoon cayenne pepper
  • 1/4 cup Nicoise olives (chopped)
  • Did you make this?
    Add All to Shopping List
    Add to Meal Planner

    Directions

    1. To make marinade: Whisk together onion powder, paprika, dried basil, cayenne pepper, granulated garlic, Tabasco, canola oil, dried thyme leaves, 3 tbsp. salt and 1 tbsp. black pepper.
    2. Set aside 1 cup of marinade and reserve. Coat pork belly in marinade and sous vide for about 12 hours at 155°F.
    3. Chill until cooled, cut belly into ½” by ½” by 2” pieces.
    View 4 More StepsDiscover more recipes from Pork Foodservice

    PlanShop