Jalapeño Pork Slab With Bacon Jam Recipe
There's some serious flavor packed in these bites
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Chile-infused pork belly is flawlessly balanced by sweet and smoky bacon jam. This intense flavor combination will make your taste buds dance.
For the jalapeño pork slab:
- Combine jalapeños, chili powder, brown sugar, and oil to form a rub. Rub onto pork slab. Prepare a grill.
- Grill pork over medium heat on both sides until cooked through, about 5–7 minutes each side (internal temperature of 155°F). Keep on medium heat or the pork won’t char. Let rest for 3–4 minutes before slicing into 1/4-inch pieces.
For the brussels sprouts:
Core brussels sprouts and separate into leaves. Heat a sauté pan over high heat.
Add oil, brussels sprout leaves and salt and pepper to taste. Sauté until leaves are light brown and crisp.
For the bacon jam:
Combine all ingredients in a saucepan. Cook over low heat 15–20 minutes, stirring constantly.
In the bottom of a small cup or cone, place 1/2 teaspoon bacon jam, followed by 2 pieces of pork and small portion of brussels sprouts. Top with a little more jam from tip of teaspoon and garnish with rosemary, pea shoots or any greens.
Chef's Notes: These items can be prepared ahead of time and finished just before serving. The bacon jam can be made a few days ahead of time and refrigerated. The dish can also be made with veal or chicken and is best served with a Pinot Noir or an IPA.
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