Easy to Make Pork Belly Sand| RECIPE

Ingredients:

  • 1 cup kosher salt
  • 1 cup sugar
  • 1 tsp. ground fennel seeds
  • 1 tsp. ground chile flakes
  • 1 tsp. ground nutmeg
  • 1 large garlic clove, peeled and halved
  • One 3-lb. slab pork belly, skin removed
  • 1⁄4 cup molasses
  • Six 6-inch French buns halved lengthwise
  • 1⁄4 cup plus 2 Tbs. mayonnaise
  • 1⁄4 cup American yellow mustard
  • 2 tsp. hot sauce
  • Kosher salt
  • 10 oz. Swiss cheese, thinly sliced
  • 10 oz. smoked ham, thinly sliced
  • 3 garlic-dill pickles, thinly sliced lengthwise
  • 1⁄4 cup melted butter

 

pork belly sandwitch 1

Directions:

In a medium bowl, combine the salt, sugar, fennel seeds, chile flakes, and nutmeg. Rub the raw garlic halves over the pork and discard. Sprinkle the spice mixture over the pork to coat well. Transfer to a large sealable bag to marinate in the refrigerator overnight or up to 24 hours. An hour before roasting, remove the pork belly from the refrigerator to bring up to room temperature.

Preheat the oven to 275°F. Place the belly in a shallow roasting pan, meat-side down, and brush the top with the molasses. Place a piece of parchment paper over the meat and cover the pan tightly with foil. Roast until fork-tender, about 3 hours.

pork belly sandwich 2

Heat a panini grill or large cast-iron skillet until hot. Using a sharp knife, cut the pork crosswise into six 1⁄4-inch-thick slices, then cut each slice in half, reserving the remaining pork belly for another use.

Open the buns and spread about 1-1⁄2 tsp. mayonnaise and 1 tsp. mustard over each half. Drizzle with a few dashes of hot sauce and sprinkle with salt. On each bottom half, layer slices of cheese, ham, pork belly, and pickles. Cover with the tops and brush the outside of each bun with melted butter.

In batches, place the filled buns on the panini grill, pressing down to flatten them slightly. If using a cast-iron skillet, put another heavy skillet or weight on top to flatten them and turn them over after 2 or 3 minutes. Grill until golden brown. Serve immediately.

Take a look at the following video on making pork belly sandwich:

Delecious and Easy to Make Chicken Nachos for the Kids

Nearly seven million American children come home from school to an empty house, clamoring for a quick, appetizing snack only to settle for junk food. But instead of reaching for the sweets during those cool after-school days or hot summer nights, kids can put on the chef’s hat and prepare their own easy, tasty snacks that are just as satisfying.

Kids often shy away from preparing anything other than a peanut butter and jelly sandwich because it’s too difficult and time-consuming. But there is a wide variety of products available at the grocery store, like Tyson refrigerated, fully-cooked chicken and steak strips, which simplify the snack- and meal-making process for kids. The strips go from package to plate in minutes making it easy to prepare kid-favorite snacks and meals such as pizza, tacos, and pasta. These well-balanced, do-it-yourself options are high in protein and have zero grams trans-fat, so parents can feel good about providing kids with a wholesome alternative to help power them through their active days.

chicken nacho 2

With snack and meal ideas like these, children can come home and reach for something other than the usual suspects instead preparing a delicious snack on their own. Who knows? Maybe they’ll even graduate to making family dinners.

Fiesta Chicken Nachos

Fiesta Chicken Nachos

11/4 cups Tyson® Southwest Seasoned Chicken Breast Strips

1 bag (10 oz.) tortilla chips

2 cups shredded Mexican blend cheese

1. Layer chips, cheese and chicken strips on a large, microwave-safe plate.

2. Microwave on High for 30 to 45 seconds or until cheese melts.

Serving Suggestion: Serve with pico de gallo, guacamole and sour cream. Refrigerate leftovers.

Chicken Tacos Olé

Chicken Tacos Olé

1 package (6 oz.) Tyson® Refrigerated Fajita Chicken Breast Strips

4 taco shells

1/2 cup shredded cheese

Shredded lettuce

1. Heat chicken strips and taco shells according to package directions.

2. Fill shells with meat, cheese, and lettuce.

Serving Suggestion: Other toppings can include diced tomato, jalapeno peppers, salsa and sour cream. Refrigerate leftovers.