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Idaho® Potato Baked Potato Pork Belly Pastrami
Ingredients:
- Pastrami pork belly (5 pound pork belly)
- Brine:
- 1 cinnamon stick
- 1 gallon water
- 3/4 cup brown sugar
- 3/4 cup salt
- 4 each bay leaves
- 6 each fresh thyme
- 6 each juniper
- 6 each allspice
- 4 each clove
- 2 garlic cloves
- 6 black whole pepper
- 6 coriander seeds
- mustard seeds
- Pastrami Rub
- 1/2 cup kosher salt
- 1/2 cup paprika
- 1/4 cup coriander seeds
- 1/4 cup brown sugar
- 1/4/ cup mustard seeds
- 6 tablespoons garlic flakes
- 6 tablespoons onion powder
- 6 tablespoons chili flakes
- 1/4 cup ground black pepper
- Baked potato:
- 4 medium-sized potatoes
- 1 tablespoon olive oil
- Sea salt to taste
- Pepper to taste
- 2 cups cheese curds (1/4 cup per potato half)
- Baked potato (frying):
- Peanut oil
- Reserved potatoes
- Sea salt
- Pepper
- Sour cream topping - 8T sour cream (1T per potato):
- 1/4 cup sour cream
- 1/2 cup slivered green onion
- chopped chives, for garnish
Instructions:
Pastrami Pork Belly:
- Put all ingredients in a pot
- Bring to a boil just until salt and sugar is dissolved
- Cool before using
- Brine pork belly for 5 days
Pastrami Rub:
- Mix all ingredients in a bowl
- Pack rub on the belly
- Let sit overnight
- Smoke in electrical smoker at 230 degrees for 8 to 9 hours
Baked potato:
- Toss potatoes in oil seasoning with salt and pepper
- Bake potatoes at 350 degrees for 1 hour
- Cool potatoes for 30 minutes
- Cut potatoes in half the long way
- Use a spoon to scoop out some of the inside of the potatoes
- Potatoes should be 1/8 inches thick
- Reserve until ready
Baked potato (frying):
- Put peanut oil in a heavy duty pot
- Heat oil up to 350 degrees
- Fry potatoes for 8 to 10 minutes
- Put out and season
- Sour cream:
- Mix all together
Final:
- Take fried potatoes
- Add local cheese curd
- 1/8" thick slice of brined pork belly
- Put in oven at 350 degrees for 10 to 15 minutes
- When done, top with sour cream
- Add more chopped green onions
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