RECIPE: FRANK’S IMPATIENT “PANCETTA” BY CHEF BRYAN HUDSON
This pork belly recipe utilizes Sysco’s Cutting Edge Solutions, Frank’s Red Hot Seasoning, and Cheshire Pork, of course! You will cure it for a couple of days in the fridge and then roast or smoke. This makes for a fantastic carving station meat with a unique presentation for any buffet action station! Let’s get cookin’!
Pork Belly Rub
½ Cup Seasoning Red Hot Original
1 C Kosher Salt
¼ C Ground Black Pepper
1 C Light Brown Sugar
¼ C Granulated Garlic
1 ea Pork Belly
3 Yards Butcher’s Twine
1. Combine all dry ingredients, and reserve.
2. With a jaccard device, or sturdy fork, poke numerous holes into the pork belly.
3. Line a sheet pan with parchment paper.
4. Spread half of pork belly rub over the center of the pan
5. Place the pork belly on top of the rub, then spread the remainder of the rub over the top of the pork belly.
6. Wrap the pan tightly, and refrigerate for 2 -3 days.
7. Remove the pork belly from the refrigerator.
8. Under cool water, wash the remaining rub off of the pork belly.
9. Pat the surface of the belly dry with paper towels.
10. Roll up the pork belly as tightly as possible, and truss with the butcher’s twine.
11. Roast or smoke the pork at 275 degrees, until an internal temperature of 155 degrees has been reached.
12. Remove from smoker, or oven, and let rest for 15-20 minutes before carving.
*Alternatively, cool and slice as needed.