Kilkenny Cakes
- Level: Advanced
- Total: 5 days 7 hr 55 min (includes curing time)
- Active: 1 hr
- Yield: 1 to 2 servings
- Level: Advanced
- Total: 5 days 7 hr 55 min (includes curing time)
- Active: 1 hr
- Yield: 1 to 2 servings
Ingredients
Potato Pancakes:
Beer Cheese:
Pork Belly Brine:
Directions
Special equipment:
a deep-fryer; a smoker- For the potato pancakes: In a bowl, add the mashed potatoes, Cheddar, hash browns, flour, Parmesan, granulated onion, steak seasoning, black pepper, malt vinegar powder, red pepper flakes, salt, scallions and egg and mix well by hand. Refrigerate; the cooler the mixture, the easier it is to shape.
- Shape by hand into 3- to 4-ounce patties. Put in a fryer at 350 degrees F until golden brown, 3 to 4 minutes. (Alternatively, these can be pan-fried.)
- For the beer cheese: Sweat the onion and garlic in the butter in a sauté pan. Add the flour while stirring for 2 minutes. Add the lager beer, heavy cream, paprika, salt and pepper. Bring to a light low boil. Slowly add the cheeses while stirring. Pull off the heat when the cheeses are melted.
- For the pork belly brine: Heat the sugar and salt with 2 quarts water until dissolved, then add the curing salt, mustard seeds, onion, garlic, sage and ice to cool the brine down. Soak the belly, refrigerated, for 4 to 5 days.
- Remove the pork belly and refrigerate, uncovered, until a pellicle (skin) forms, 24 hours.
- Smoke the pork belly at 200 to 250 degrees F, 4 to 6 hours.
- Cube the pork belly into 1/6-inch squares, then deep-fry at 350 degrees F, or pan-fry until golden brown.
- Arrange 4 Kilkenny cakes on a plate. Ladle the beer cheese over them. Sprinkle the crispy pork belly over the cheese sauce.
