Pork Belly Pastrami on Biscuits with Strawberry-Bourbon Preserves

Total Time:
92 hr 30 min
Prep:
35 min
Inactive:
88 hr 30 min
Cook:
3 hr 25 min

Yield:
24 biscuit sandwiches

Ingredients
  • Pork and Brine:
  • 1 1/2 cups Morton's kosher salt
  • 1 cup bourbon, such as Old Forester
  • 1 cup granulated sugar
  • 1/2 cup dark brown sugar
  • 1/4 cup honey
  • 2 1/2 tablespoons (1 1/2 ounces) Prague Powder Number 1 or Instacure Number 1 curing salt
  • 2 tablespoons Woodford Reserve Sassafras and Sorghum Bitters
  • 1 tablespoon pickling spice
  • 5 cloves garlic, peeled and smashed
  • 5 pounds pork belly
  • Spice Mixture:
  • 2 tablespoons toasted coriander seeds, crushed
  • 2 tablespoons black peppercorns, crushed
  • 1 tablespoon bourbon-smoked paprika
  • 1 1/2 teaspoons crushed red pepper
  • Strawberry-Bourbon Preserves:
  • 6 cups quartered, hulled strawberries
  • 1 cup dark brown sugar
  • 1 cup plus 1 tablespoon bourbon, such as Old Forester
  • Biscuits:
  • 4 cups all-purpose flour, plus more for dusting
  • 1 tablespoon plus 1 teaspoon baking powder
  • 2 teaspoons salt
  • 1 teaspoon baking soda
  • 2 sticks (1 cup) cold unsalted butter, cut into small cubes
  • 2 cups buttermilk
Directions
  • For the pork and brine: In a large stockpot, combine 1 gallon of water with the kosher salt, bourbon, granulated sugar, brown sugar, honey, curing salt, bitters, pickling spice and garlic. Bring to a boil and then refrigerate overnight.

  • The next day, add the pork belly to the brine and refrigerate for 48 to 72 hours.

  • Remove the pork from the brine (discard the brine) and rinse the pork with cold water. Pat the pork dry, then put it on a baking sheet and refrigerate it overnight, uncovered, to dry out.

  • The next day, prepare a smoker with applewood chips.

  • For the spice mixture: Combine the coriander, black peppercorns, paprika and red pepper in a small bowl. Rub the pork with the spice mixture.

  • Smoke the pork at 180 degrees F until an instant-read thermometer inserted in the pork reads 155 degrees F, about 3 hours.

  • For the strawberry-bourbon preserves: Combine the strawberries, brown sugar and 1 cup of the bourbon in a saucepan. Bring to a simmer, stirring often, and cook until the jam is reduced and thick, 45 minutes to 1 hour. Finish with the remaining 1 tablespoon bourbon. Let cool.

  • For the biscuits: Preheat the oven to 400 degrees F.

  • Mix the flour, baking powder, salt and baking soda in a food processor. Add the cold butter cubes and pulse until the butter is in little specks. Transfer the mixture to a large bowl, pour in the buttermilk and mix by hand. Scrape the biscuit dough out onto a lightly floured surface and pat it down with your hand until it is 1/2 inch thick. Cut the dough into about twenty-four 2-inch circles with a biscuit cutter or the rim of a glass and place the circles on a parchment-lined baking sheet. Bake until puffed and golden brown, 12 to 15 minutes.

  • To assemble the sandwiches: Thinly slice the smoked pork belly pastrami and saute it briefly in a skillet over medium heat. Slice the biscuits and spread both sides with the preserves. Fill the biscuits with the sliced pork belly.

  • Special equipment: a smoker, applewood chips and an instant-read thermometer

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.


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