Idaho® Potato Baked Potato Pork Belly Pastrami

Idaho® Potato Baked Potato Pork Belly Pastrami

Richard DeShantz
Meat & Potatoes
Pittsburgh, PA

Yield: 8 Baked Idaho® potato halves



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
  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