Recipe courtesy of Tony D'Alessandro
Episode: Chicago's Finest
Total:
4 hr 40 min
Active:
20 min
Yield:
6 servings
Level:
Intermediate

Ingredients

Directions

Fully submerge the pork belly in a pot of water, add the salt and bring to a boil. Reduce to a simmer and cook until the pork belly is flaky and tender, 3 to 4 hours. Turn off the heat and drain.

Heat peanut oil in a fryer or large pot to 350 degrees F. 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.

Mix the mayonnaise and maple syrup in a bowl. Spread a hefty portion onto the bottom baguette halves, followed by a little squirt of the hot sauce. Top with a handful of chopped lettuce, a couple slices of dill pickles and the fried pork belly. Finish with another heavy drizzle of the mayonnaise-maple mixture. Enjoy!

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

IDEAS YOU'LL LOVE

Braised Pork Belly

Recipe courtesy of Senate Pub

Pulled Pork

Recipe courtesy of Ree Drummond

Pulled Pork

Recipe courtesy of Anne Burrell

Pork Carnitas

Recipe courtesy of Melissa d'Arabian

Pulled Pork

Recipe courtesy of Bobby Flay

Pork Chops and Rice

Recipe courtesy of Trisha Yearwood

Balsamic Roast Pork Tenderloins

Recipe courtesy of Rachael Ray

Spicy Pop Pulled Pork

Recipe courtesy of Ree Drummond

Cubano Sandwiches with Mojo-Braised Pork Shoulder

Recipe courtesy of Eddie Jackson

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking