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

Directions:

Pastrami Pork Belly:
  1. Put all ingredients in a pot
  2. Bring to a boil just until salt and sugar is dissolved
  3. Cool before using
  4. Brine pork belly for 5 days
Pastrami Rub:
  1. Mix all ingredients in a bowl
  2. Pack rub on the belly
  3. Let sit overnight
  4. Smoke in electrical smoker at 230 degrees for 8 to 9 hours
Baked potato:
  1. Toss potatoes in oil seasoning with salt and pepper
  2. Bake potatoes at 350 degrees for 1 hour
  3. Cool potatoes for 30 minutes
  4. Cut potatoes in half the long way
  5. Use a spoon to scoop out some of the inside of the potatoes
  6. Potatoes should be 1/8 inches thick
  7. Reserve until ready
Baked potato (frying):
  1. Put peanut oil in a heavy duty pot
  2. Heat oil up to 350 degrees
  3. Fry potatoes for 8 to 10 minutes
  4. Put out and season
  5. Sour cream:
  6. Mix all together
Final:
  1. Take fried potatoes
  2. Add local cheese curd
  3. 1/8" thick slice of brined pork belly
  4. Put in oven at 350 degrees for 10 to 15 minutes
  5. When done, top with sour cream
  6. Add more chopped green onions
Print Recipe

Yield: 8 Baked Idaho® potato halves

Source:
Richard DeShantz
Meat & Potatoes
Pittsburgh, PA

Share this Recipe

You Might Also Like

Idaho® Potato Knishes

Idaho® Potato Knishes

Pan Seared Idaho® Potato Cylinders

Pan Seared Idaho® Potato Cylinders

Salpicon Scalloped Potatoes

Salpicon Scalloped Potatoes