Friday, December 9, 2011
Hamburgers with Pork Belly and Tomato Jam
Elaine was over and we were making burgers. And that seemed pretty boring so obviously the only thing to do is to take some left over pork belly (from a DELICIOUS dinner at Vee Vee in Jamaica Plain), fry it up and put it on top. Diabolical? Maybe. Delicious? Definitely. So, the next time you have leftover pork belly in the fridge (all the time, right?) consider this.
Make your burgers as you would normally (I just mixed my meat with worcestershire sauce and salted and peppered the patties before cooking). Fry burgers to your desired doneness (medium rare, obvy) and then quickly fry up your pork belly, just to warm it and give it a little crunch on the outside. Toast some delicious sourdough, spread on some tomato jam (I make this recipe, so spicy and delicious) and top with burgers and pork belly.
I served these with a super simple salad and celery root which I cubed and roasted with butter, salt and pepper in a 400 degree oven for 45 minutes to an hour until tender and golden brown.