Mamiverse is delighted to share another great recipe from Chef Jose Mendin and Smithfield’s, featured at the South Beach Wine & Food Festival last month. This classic medianoche sandwich was contemporized by Chef Mendin by using pork belly instead of roasted pork. It’s the same recipe that the chef used to compete at the Medianoches & Mixology. And now you too can impress your friends and family with this mouthwatering treat.
Read Related: Jose Mendin’s Ham Croquettes with Mint Aioli
PORK BELLY MEDIANOCHE
Serves: 6
For the Pork Belly:
Ingredients
2lb piece of pork belly, skin removed
1qt of pork or duck fat (can be substituted with vegetable oil)
1 sprig of fresh thyme
1 clove of garlic, sliced
Instructions
1. Preheat oven to 250 °.
2. Using a Dutch oven, incorporate all ingredients and bake for 4 hours.
3. When pork belly is soft, remove from oil and let cool to room temperature.
4. Refrigerate until ready for use.
For the Yuzu Dijonaise:
For the Yuzu Dijonaise:
Ingredients
1 cup mayonnaise
½ cup Dijon mustard
1 tbsp yuzu juice
Instructions
Add all ingredients in a blender and mix well. Refrigerate until ready for use.
For the Medianoche
Ingredients
Pork belly
1 lb Sliced Smithfield Anytime Hickory Smoked Ham
1 lb Sliced Emmental Cheese (or Swiss Cheese)
Sliced pickles
6 medianoche or long potato rolls
Yuzu Dijonaise
Instructions
1. Slice pre-prepared pork belly into ½ inch pieces and sear in a non-stick pan on both sides.
2. Open up the rolls and spread a generous amount of yuzu Dijonaise to both sides.
3. Cover the bottom with a layer of pickles, followed by the cheese, sliced ham and finally pork belly.
4. Add the top bun and toast in a panini press until the bread is slightly browned and the cheese is nicely melted.
5. Cut in half and serve immediately.
Recipe and photo courtesy of Smithfield’s.
