The Porker Recipe

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The Porker
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Ingredients
29
Count
Nutrition
2802
Calories
Total time
240
Minutes
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Ingredients:

Directions:

  1. Grind the pork butt twice through a meat grinder with a large die and form into four 8-ounce patties.
  2. Sprinkle the patties generously with the Brown Sugar Rub and grill to desired temperature (we recommend medium or pink in the center). Top with smoked Cheddar and melt it with your grill closed.
  3. Cut the hot links in half and split down the center. Grill on both sides until crispy.
  4. To assemble the sandwich, spread the bottom bun with the South Carolina Mayo and top with pickled chiles and Maple Bacon. Next, add the pork patty and then top with the split hot link.
  5. We serve our hand-cut fries on the side, but the sandwich is great with potato salad, chips or anything else.
  6. This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
  7. Brown Sugar Rub:
  8. Mix the brown sugar, chili powder, salt, granulated garlic, granulated onion, black pepper and cayenne pepper together in a bowl. Cover tightly and leave out at room temperature. Yield: 3 1/2 tablespoons.
  9. South Carolina Mayo:
  10. Whisk together the mustard, vinegar, brown sugar, paprika, black pepper, cayenne pepper and Worcestershire sauce. Let sit overnight to develop flavor (we also use this sauce as a mustard based BBQ sauce without the mayo).
  11. Whisk together the sauce and mayonnaise and set aside in the refrigerator until ready to use. Use any extra for sandwiches, dipping fried things in... really anything. Yield: 3 cups.
  12. Maple Bacon:
  13. Combine the kosher salt, sugar and pink salt if smoking the bacon, and mix thoroughly. Then whisk in the maple syrup.
  14. Rub the cure over the entire pork belly and place in a zip-top bag (remove the air from the bag before sealing). Place in the refrigerator for 7 days, flipping the belly every day to balance out the cure.
  15. On the eighth day, remove the belly from the cure and rinse thoroughly. Then place in the refrigerator uncovered, preferably on a rack for better air flow. Leave overnight to dry and form a pellicle (the skin made from proteins that form on the surface to allow the smoke to penetrate the meat better).
  16. If you have a smoker, smoke the belly for 3 hours at 200 degrees F to an internal temperature of 150 degrees F. Remove from the smoker, cool and slice about 1/4-inch thick.
  17. If you do not have a smoker, put the belly on an oven rack for 3 hours at 200 degrees F and cook to an internal temperature of 150 degrees F. Then cool and slice about 1/4-inch thick.
  18. Place the bacon slices on a baking sheet and bake at 375 degrees F until brown and crispy. (Reserve the homemade bacon fat for tomorrow's breakfast.) Yield: 1.75 pounds.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2801.77 Kcal (11730 kJ)
Calories from fat 2160.98 Kcal
% Daily Value*
Total Fat 240.11g 369%
Cholesterol 418.14mg 139%
Sodium 4425.88mg 184%
Potassium 1705.8mg 36%
Total Carbs 62.19g 21%
Sugars 27.75g 111%
Dietary Fiber 4.16g 17%
Protein 97.95g 196%
Vitamin C 2.8mg 5%
Vitamin A 0.1mg 2%
Iron 7.9mg 44%
Calcium 151.5mg 15%
Amount Per 100 g
Calories 335.99 Kcal (1407 kJ)
Calories from fat 259.15 Kcal
% Daily Value*
Total Fat 28.79g 369%
Cholesterol 50.14mg 139%
Sodium 530.76mg 184%
Potassium 204.56mg 36%
Total Carbs 7.46g 21%
Sugars 3.33g 111%
Dietary Fiber 0.5g 17%
Protein 11.75g 196%
Vitamin C 0.3mg 5%
Iron 0.9mg 44%
Calcium 18.2mg 15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 75.2
    Points
  • 77
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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