Grilled Pork Belly Macaroni and Cheese
Yield: 10 each 9 oz entrée
Ingredients:
- 5 lbs carton Reser’s® Special Request™ Deluxe Macaroni & Cheese (71117.14905)
- 2 cups Smoked Cheddar, shredded
- 3 lbs Pork belly, sliced ½-inch thick
Pork Belly Dry Cure
- ½ cup Brown sugar, packed
- 1 Tbsp Smoked paprika
- 1 tsp Garlic, granulated
- ¼ cup Kosher salt
- 1 tsp Black pepper, 28 mesh
Directions:
- In a medium bowl, mix the dry cure together.
- Mix the cure with the ½-inch slabs of pork belly and refrigerate for 12-16 hours.
- After curing, rinse the pork belly and pat dry.
- Place pork belly slices onto parchment-lined sheet pan and cook at 350°F for 12-14 minutes, flip slices over and cook for another 12-14 minutes or until browned.
- Heat the Reser’s Special Request Deluxe Macaroni & Cheese in a steamer until warmed through, 18-20 minutes.
- Empty the mac into a steam table pan and add the smoked Cheddar and mix to combine.
- To serve, grill a 3 oz piece of the cooked belly to warm through, slice, and place atop 9 oz of macaroni and cheese in a large, warmed bowl.