So I was, as I get to do almost every year for Planet X Pottery's annual Memorial Day weekend sale and party located at the northern end of the Smoke Creek Desert...near Gerlach Nevada, doing my part amongst a few similar cohorts, playing short order cook and got turned on to Slab Bacon en Adobo.
Although this recipe is sure to please all pork belly enthusiasts at home, it would also serve by doing the marinating and slow cook session at home before hitting the trail/camp, a fun campsite small plate treat too!
Basically the adobo mixture for this is made up of raw cane sugar, guava paste, rehydrated peppers, etc., and although we sorta winged it without a real recipe, I found this from Gourmet Magazine that appears to be very similar.
You'll need a portion of whole belly-bacon, ideally with the skin/hide still attatched. Score the flesh side of the belly, cutting to within 1/8" or so of the skin/hide so you end up with approximate 1" cubes of meat.
Rub the adobo paste onto and into the now scored bacon slab making sure to push the paste into the cuts so all sides of the cubes (except the bottom of course
) are covered with adobo.
Let the now covered slab rest, in a covered baking dish, in the refrigerator overnight...or even longer. Then in a 250° or so oven slow bake the slab for an hour or two. Cool and store in the refrigerator until party time.
About 20-minutes or so from serving time...slather additional reserved adobo over the top of the slap and grill until hot and nicely caramelized. Serve hot.
The attached photo is of the slab we made a couple weeks ago...
Try not to like it. I dare ya!
http://www.gourmet.com/recipes/2000s/2009/06/slab-bacon-adobo.html
Although this recipe is sure to please all pork belly enthusiasts at home, it would also serve by doing the marinating and slow cook session at home before hitting the trail/camp, a fun campsite small plate treat too!
Basically the adobo mixture for this is made up of raw cane sugar, guava paste, rehydrated peppers, etc., and although we sorta winged it without a real recipe, I found this from Gourmet Magazine that appears to be very similar.
You'll need a portion of whole belly-bacon, ideally with the skin/hide still attatched. Score the flesh side of the belly, cutting to within 1/8" or so of the skin/hide so you end up with approximate 1" cubes of meat.
Rub the adobo paste onto and into the now scored bacon slab making sure to push the paste into the cuts so all sides of the cubes (except the bottom of course
) are covered with adobo.Let the now covered slab rest, in a covered baking dish, in the refrigerator overnight...or even longer. Then in a 250° or so oven slow bake the slab for an hour or two. Cool and store in the refrigerator until party time.
About 20-minutes or so from serving time...slather additional reserved adobo over the top of the slap and grill until hot and nicely caramelized. Serve hot.
The attached photo is of the slab we made a couple weeks ago...
Try not to like it. I dare ya!
http://www.gourmet.com/recipes/2000s/2009/06/slab-bacon-adobo.html
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