My bud Chef Richard Plasencia (you might know him as The Ravenous Chef on Instagram or from his food at TANK Brewing Co) has partnered with the National Pork Board for the 2018 SoBe Wine & Food Festival Heineken Light Burger Bash.
He’ll be unveiling his “Pork Belly and Candied Bacon Burger” at the Burger Bash on Friday.
If you can’t wait, then here’s the recipe so you can attempt to recreate it at home.
Pork Belly and Candied Bacon Burger Recipe
For the aioli:
- 1 large egg yolk
- 1 small garlic clove, finely grated
- 1/4 teaspoon kosher salt plus more
- 1/4 cup rendered chorizo oil
- 1/4 cup good-quality extra-virgin olive oil
- Pinch of cayenne pepper
- Fresh lemon juice
- Freshly ground black pepper
- Kosher salt
- Place egg yolk, lemon juice, cayenne pepper, and garlic clove in a blender.
- Blend on low speed.
- With the blender on low slowly drizzle in the oils until completely emulsified.
- Adjust seasoning with salt and pepper as needed
For the candied bacon:
- 1 and 1/2 pounds of bacon, cooked
- 2 cups guava paste chopped
- 1 cup vidalia onion or any sweet onion, finely chopped
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 cup bourbon, in a cup
- 1/2 cup maple syrup
- 1/2 cup brown sugar
- Add the onion to a saute pan, cook over medium heat until they start to caramelize.
- Add the chili powder and smoked paprika, stir to combine.
- Increase heat to medium-high and add the bourbon and maple syrup.
- Bring to a boil, stir and scrape the pan so all the little bacon bits comes loose.
- Continue boiling for about 2 to 3 minutes.
- Reduce to a simmer.
- Add vinegar and brown sugar, continue to simmer for about 3 minutes.
- Toss the bacon into the pan, reduce heat to low and simmer for about 10 minutes, the mixture will thicken and look jam like in the process.
For the burger:
- 1 ½ teaspoons ground cumin
- 3 tablespoons extra-virgin olive oil for grilling
- 1 tablespoon minced garlic
- 1 tablespoon thyme leaves
- 2 scallion, thinly sliced
- 1 ½ pounds ground pork
- ¼ pound ground pork belly
- 3 ounces cherrywood-smoked bacon, finely diced
- 6 slices Manchego cheese
- 4 black brioche buns
- Kosher salt and ground black pepper
- In a large bowl, use your hands to combine the ground pork, pork belly, bacon, garlic, thyme, and scallion, being careful not to overmix the meat.
- Season with 1 1/4 teaspoons salt and lots of freshly ground black pepper.
- Portion meat into six 6-ounce patties.
- Chill in the refrigerator.
- Light the grill 30 minutes before cooking and remove pork burgers from the refrigerator to come to room temperature.
- Brush the pork burgers with olive oil and grill them 3 to 4 minutes on the each side, until they’re browned.
- Brush brioche with olive oil and toast them on the grill.
- Spread aioli both sides of the bun.
- Place a burger on the bottom half of each bun, and top with bacon jam.
Source: Chef Richard Plasencia for the National Pork Board, 2018 SOBEWFF