Fried Chicken & Pork Belly Sandwich

Fried Chicken:

• Flour (amount depending on batch size)

• Panko Bread Crumbs (amount depending on batch size)

• Oil (amount depending on batch size)

• Kosher salt and freshly ground pepper

• Garlic Powder, Paprika, Trader Joe’s Sofrito Spice.

Pork Belly:

(marinade for 24hrs)

• 1/4-/1/2 lb of Pork belly

• 1/2 cup Amino liquids

• 1/3 cup Honey

• 4 Tbsp Gochujang

• 1.5 tsp Toasted sesame oil

• 2 Tbsp Rice wine vinegar

The Sauce:

• Gochujang

• Kewpie Mayo

• Honey

The Others:

• Jarlsberg Cheese

• King’s Hawaiian Buns

• Grillo’s Pickles

• Greens of somekind

BEER PAIRING:

Steel City | Steel City Lager

Style: Lager

Abv: 5.1%.

Who doesn’t love a tasty fried chicken sandwich? This one gets even better because this sandwich has pork belly!…and that sauce will give you life.

This pairing worked extremely well. All of the flavors played well with the lager. The sauce covered the acidic bite of the pickles just enough so that you could taste the pickle but it didn’t interfere with the pairing.

Pork Belly

Equipment:

1. Bowl

2. Cast iron skillet

Steps:

• Mix all of the marinade ingredients together.

• Cut pork belly into 1/3 inch thick slices.

• Marinade over night.

• Cook on cast iron over medium heat. About 4 min each side.

Chicken

Equipment:

1. Mixing Bowls

2. Large Pot

3. Wire racks

Steps:

• In batches, dredge and batter the chicken.

• Fry until golden brown.

• Place on wire rack.

Assembly

Steps:

• Start with a layer of sauce

• Then the greens

• Add fried chicken

• Add piece of cheese and melt it using a torch

• Pickles

• Pork Belly

• Cheese and torch

• Sauce