I wanted to make a really good Sammich and the first thing that came to my mind was Pork Belly! I looked around for a recipe that was new to me and found one from Ming Tsai https://www.ming.com/food-and-wine/recipes/simply-ming-season-4/grilled-pork-belly-sandwich.htm
So I got started by making up the rub. I deviated by adding garlic and onion powder, HDD, and substituted ½ of the sugar with brown sugar. I added an extra teaspoon of kosher salt due to the larger amount of rub it produced trying to keep it in balance.
All rubbed and in the beer fridge overnight uncovered – Had to consume a few to make room!
View attachment 110911
I wanted a Big Farking Sammich so it needed more. I picked up a flat Iron steak and got in a marinade mix we like from Steak and Ale.
Next day I baked the pork belly in a pan raised off the bottom with a cup of rice vinegar covered until the liquid was gone. I had to open up the foil to release some of the liquid as it was taking too long.
This was how it came out and then wrapped to come to room temperature.
View attachment 110912
Next was making up some jalapeno poppers. Filled with cream cheese, garlic, and bacon mixture, topped with shrimp and sharp cheddar cheese, then a dusting of HDD. Onto the GMG to get all smoky warm and happy!
View attachment 110913
Next step as to reverse sear the flat Iron steak
View attachment 110914
View attachment 110915
Then while the steak rests awhile, The Pork Belly hits the grill for a nice hot sear!
View attachment 110916
During the short rest for the Pork Belly, Toasted the bread with garlic butter added.
View attachment 110917
Time to start putting stuff together, sliced up the Flat Iron Steak
View attachment 110918
It passed all the tests including the taste test!
View attachment 110919
Build time – First layer is the Flat Iron Steak – Fill up the bottom row solid with juicy tasty Beef!
View attachment 110920
Next layer is the sliced up Pork Belly – Oh it is Gooood!
View attachment 110921
Look closer – I wanted to just start eating it now!
View attachment 110922
Next layer is the Shrimp, Bacon, Cheesy, Smoked, Jalapeno Poppers!
View attachment 110923
Topped with a few white onion rings, some Sriracha, and a good slather of MSD’s Home made Guacamole. So thick it just stay’s there!
View attachment 110924
Here is a closer look before it gets closed up!
View attachment 110925
Now this is a Sammich! It’s big, yes it is but it is very much a Sammich you can eat without taking it apart.
View attachment 110926
Holds together nicely when sliced
View attachment 110927
Both sides!
View attachment 110928
Let’s Eat!
View attachment 110929
It got pressed done a bit to eat and I even turned it over!
View attachment 110930
This Sammich was very good – It had layers and levels of fantastic flavor. It bordered on over the top but just found that line of being a Big Farking Sammich!
We enjoyed it – Hope you did too!
SD
So I got started by making up the rub. I deviated by adding garlic and onion powder, HDD, and substituted ½ of the sugar with brown sugar. I added an extra teaspoon of kosher salt due to the larger amount of rub it produced trying to keep it in balance.
All rubbed and in the beer fridge overnight uncovered – Had to consume a few to make room!
View attachment 110911
I wanted a Big Farking Sammich so it needed more. I picked up a flat Iron steak and got in a marinade mix we like from Steak and Ale.
Next day I baked the pork belly in a pan raised off the bottom with a cup of rice vinegar covered until the liquid was gone. I had to open up the foil to release some of the liquid as it was taking too long.
This was how it came out and then wrapped to come to room temperature.
View attachment 110912
Next was making up some jalapeno poppers. Filled with cream cheese, garlic, and bacon mixture, topped with shrimp and sharp cheddar cheese, then a dusting of HDD. Onto the GMG to get all smoky warm and happy!
View attachment 110913
Next step as to reverse sear the flat Iron steak
View attachment 110914
View attachment 110915
Then while the steak rests awhile, The Pork Belly hits the grill for a nice hot sear!
View attachment 110916
During the short rest for the Pork Belly, Toasted the bread with garlic butter added.
View attachment 110917
Time to start putting stuff together, sliced up the Flat Iron Steak
View attachment 110918
It passed all the tests including the taste test!
View attachment 110919
Build time – First layer is the Flat Iron Steak – Fill up the bottom row solid with juicy tasty Beef!
View attachment 110920
Next layer is the sliced up Pork Belly – Oh it is Gooood!
View attachment 110921
Look closer – I wanted to just start eating it now!
View attachment 110922
Next layer is the Shrimp, Bacon, Cheesy, Smoked, Jalapeno Poppers!
View attachment 110923
Topped with a few white onion rings, some Sriracha, and a good slather of MSD’s Home made Guacamole. So thick it just stay’s there!
View attachment 110924
Here is a closer look before it gets closed up!
View attachment 110925
Now this is a Sammich! It’s big, yes it is but it is very much a Sammich you can eat without taking it apart.
View attachment 110926
Holds together nicely when sliced
View attachment 110927
Both sides!
View attachment 110928
Let’s Eat!
View attachment 110929
It got pressed done a bit to eat and I even turned it over!
View attachment 110930
This Sammich was very good – It had layers and levels of fantastic flavor. It bordered on over the top but just found that line of being a Big Farking Sammich!
We enjoyed it – Hope you did too!
SD
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