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Pork Belly Reuben - Printable Version

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+-- Thread: Pork Belly Reuben (/showthread.php?tid=118396)

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Re: Pork Belly Reuben - cjs - 03-05-2011

Bill, they did use 1,000 island they mentioned on the sandwich.

O.K., I'm doing both side by side and see which we like best...if we can tell, that is.


Re: Pork Belly Reuben - luvnit - 03-05-2011

Quote:

Good Lord - off to get a belly out of the freezer!!!!




Wish I were on my way to Jean's!!!


Re: Pork Belly Reuben - Old Bay - 03-05-2011

Quote:

[blockquote]Quote:

Good Lord - off to get a belly out of the freezer!!!!




Wish I were on my way to Jean's!!!


[/blockquote]

ME TOO!!! I want to try both!! I've never done a pork belly. We don't even get them down here.


Re: Pork Belly Reuben - Harborwitch - 03-05-2011

Bill - go to a Mexican grocery store, they should have them. That's where we have to go. Maybe I'll have to go there and sock one in the freezer before we leave. I don't know how available they'll be where we are going.

This sandwich is fantastic looking. I just love both ideas too.


Re: Pork Belly Reuben - cjs - 03-05-2011

BILL - you have one in your freezer!!!!! We left the one we were going to play with at your house, didn't we???


Re: Pork Belly Reuben - Old Bay - 03-05-2011

Quote:

BILL - you have one in your freezer!!!!! We left the one we were going to play with at your house, didn't we???




Yes!! I've been waiting to watch you cook one. The fat is very intimidating. I am anxious to learn.


Re: Pork Belly Reuben - Gourmet_Mom - 03-05-2011

"BILL - you have one in your freezer!!!!! We left the one we were going to play with at your house, didn't we???"

That's too funny!

Bill, I found my first ones at an Asian Market. So if you ever need to go in search of one, and you don't find any at the Mexican Market, try the Asian one.


Re: Pork Belly Reuben - BarbaraS - 03-05-2011

Quote:

Okay, it took some searching, but I finally found this: Pork Belly Reuben Video




This is pure food porn!

Barbara


Re: Pork Belly Reuben - cjs - 03-05-2011

got that right, Barbara!!

I just typed up the two sandwiches and I'll post them here, if anyone is intrested. Please look it over if you are and let me know if I read/heard something different re the methods. (don't want to go where Labs cashew cheese is going to go...)

Bunk Pork Belly Reuben Sandwich

Dry Rub:
1 T. freshly ground black pepper
1 T. Fennel seed (edited to add 3/10/11) per Laura
1 tsp. cayenne pepper
2 T. brown sugar
2 T. kosher salt
1/2 T. ground coriander
1/2 T. dried oregano

Mix all ingredients and store in an airtight container until ready to use.

Trim the skin off the pork belly and rub both sides with the dry rub. Lay on a rack placed in a b. sheet. Top the belly with minced garlic, a sprinkling of thyme and just the slightest sprinkle of nutmeg. Cover tightly with plastic wrap and allow to cure in the refrigerator for 2 days.

Remove the belly from the refrigerator and slow cook it for 4 hours at 250° to 275° F. Let the pork belly tell you when it’s ready; the fat will have been rendered mostly out, if not allow to cook longer. Allow to cool before slicing for the sandwich.

To make the sandwich:
Slice Pumpernickel (dark rye) bread
Russian dressing (made with a little Worcestershire sauce and tad of bacon fat added to the mix)
Swiss Cheese
Pork belly slices
layer of sauerkraut
Freshly ground black pepper
Butter other side of another slice of bread and top the sandwich butter side down
Grill/brown the sandwich over a moderately high temperature to quickly brown both sides in an oven-proof skillet (or transfer to an oven-proof skillet after grilling) and transfer to a preheated oven and allow to get hot through.

Nosh’s Version of Pork Belly Reuben Sandwich

Pork belly – can be done as above
A batch of caramelized onions (to represent the sauerkraut)
Cheddar cheese slices (to replace the Swiss)
1,000 Island dressing

To make the sandwich:
Grill Rye bread (light rye) on both sides
Grill slices of pork belly, cover the slices with a weight and when hot, top the slices with caramelized onions, and cheddar cheese; cover with a lid to heat through.
Brush 1,000 Island over one side of bread slices and with a spatula place the pork/onion/cheese on one slice and cover with the other slice.

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O.K., Bill, shall we do one in October/November???????????????


Re: Pork Belly Reuben - luvnit - 03-05-2011

Dang! This sounds sooooo good. Of course, I am extremely 'hungry' after so many days of scrounging. I really would love to cook something wonderful. This sounds like something my hubby would just die for!

So where do you get one of these pork bellies? I may have to call a meat market.

Just called the meat market by my hubbie's office. They can have one for me by Tues. They buy it and use it for their side pork orders. Can't wait for this, yum, yum!