If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Yes, pork belly can be a bit of a mission...when you buy a slab of it. But considering sliced pork belly is available now at so many markets, and this method of cooking it is sooooo simple, you'd be crazy not to.
1 potato, I like sweet but a good ol' russet will work just as well
Oil for frying
2 tablespoons mayo
1 tablespoon yellow mustard
4 slices sourdough bread
4 slices muenster cheese
4 slice havarti cheese
Butter
Directions
Preheat oven to 350 degrees
Brush pork slices with 1/2 the bbq sauce, and season liberally with the rub, flip over and repeat
Place on a wire rack on a baking sheet (no rack no prob, just put on the baking sheet) cover with foil and bake 45 minutes
Remove from oven, take off the foil and turn oven to broil
Hit the slices with a bit more sauce and seasoning on top, then put under the broiler just to start getting browned and crispy - remove
While they cook, heat a large pan over medium, add a couple tablespoons of oil and the onions - cook 15-20 minutes, stirring often until beginning to caramelize - set aside
Peel potato, then shred using a box grater into a large bowl of water
Heat a couple inches of cooking oil to 350 in a small pot
Squeeze water from potatoes, then put in a towel to dry extra well, and carefully add to the pot
Stir often and cook until browned and crispy, about 2 minutes - remove to a paper towel lined plate and set aside
Combine remaining bbq sauce with the mayo and mustard - mix well and set aside
Put 2 slices of each cheese in between 2 slices of the bread, butter one side and cook butter-side down in a non-stick pan until golden brown - then butter the top, flip over and repeat
Remove when the bottom is golden, open the slices and build: sauce, onions, pork belly slices, crispy potatoes, more sauce then close
