So, on a whim today I decided to make some breakfast for the little crew we have here today. I had some Texas Toast, Smoked Ale Braised Pork Belly and sliced cheddar cheese left from some past events. So there we have it. I was going to make Pork Belly Grilled Cheese for breakfast……..
So a little bit about the pork belly; I seasoned it with a simple SPOG with chili powder and turbinado sugar, smoked it in a MES30 for 2.5hrs at 240. I removed it from the smoker and placed in a pan with diced onion, ketchup and beer. Covered and cooked for another 3hrs till tender at 290 degrees. Removed the pork belly and allowed to chill before dicing into ½” cubes. I strained the onions out of the sauce and allowed the drippings to chill to skim the fat off. To make the sauce; in a sauté pan I reheated the onions and added a bit of BBQ sauce and the skimmed drippings and some apple cider vinegar (some acid to cut the richness of the pork belly), brought to a boil and set aside. In another large sauté pan I reheated the belly till it released the fat and started to crisp up, drained the excess fat and added the sauce.
The sandwich was buttered Texas toast with sliced cheddar cheese on both sides, spooned a bit of the sauced pork belly in the middle, closed the sandwich and placed a bit of weight on top to slightly press the sandwich till the cheese was fully melted.