When Pigs Fly (gf) Recipe

Prepare and Brown

Preheat oven to 300°F (150°C). Pat pork belly pieces dry and season both sides with 1 tsp kosher salt and 1/2 tsp black pepper. In a heavy ovenproof pot (Dutch oven) heat 1–2 tablespoons neutral oil over medium-high. Brown pork belly pieces on all sides in batches until golden, 6–8 minutes per batch. Remove and set aside.

Build Braising Liquid

Reduce heat to medium. Add chopped onion, carrot and celery to the pot and sweat 6–8 minutes until softened. Add smashed garlic and cook 1 minute. Stir in 2 tablespoons brown sugar and cook 1 minute to caramelize. Add apple cider vinegar and scrape up browned bits. Pour in chicken stock, add thyme sprigs and bay leaves. Return pork belly to the pot, bring to a gentle simmer.

Braise

Cover the pot and transfer to the oven. Braise until very tender, about 2 to 2.5 hours. Check once at 90 minutes; if liquid is low add a splash of stock. When done, remove pork belly and reserve braising liquid. Strain and reduce the braising liquid on the stovetop to a glaze-like consistency (about 10–15 minutes) and whisk in any rendered pork fat if desired. Adjust seasoning with remaining 1 tsp salt and remaining 1/2 tsp pepper.

Finish

Cut braised pork belly into presentation pieces (1–2 inch). Optionally sear cut pieces quickly in a hot pan to crisp edges, then brush with the reduced braising glaze and hold warm until plating.

Dry Brine: 24 hours before smoking, pat the pork shoulder slab dry. Combine 1.5 tbs kosher salt, 1 tbs brown sugar and 1 tsp black pepper and rub evenly over the meat. Place on a rack in the refrigerator uncovered for 12–24 hours to cure lightly and dry the surface.

Prep Smoker: Soak optional corn husks in water for 30 minutes to an hour. Preheat smoker to 225–250°F (107–121°C). Add pecan wood chunks to the smoker. If using cob (corn) husks, tuck a few damp husks in the smoker to impart a sweet corn aroma as the meat smokes.

Smoke: Place the shoulder slab in the smoker fat-side up. Smoke until internal temperature reaches 145–155°F for sliceable shoulder-style bacon, about 4–6 hours depending on thickness. Monitor and replenish wood as needed. Allow smoke ring/flavor to develop; target 3–4 hours of steady smoke exposure for pronounced pecan/cob character.

Rest and Slice: Remove from smoker and rest 30–45 minutes. Chill slightly (cold slicing is easier) or slice warm into bacon-like slabs 1/8–1/4 inch thick to serve as the pecan-wood smoked shoulder-style bacon pieces.

Light Cure (optional): If starting with fresh pork belly for a corn-smoked bacon, rub with 1 tbs brown sugar and 1 tsp smoked paprika and a pinch of salt. Refrigerate uncovered for 2–4 hours to dry the surface for better smoke adherence.

Smoke: Preheat smoker to 200–225°F (93–107°C). Place thick-cut bacon slabs on the smoker grates. If using soaked corn husks, place a few on the coals or in a smoker box to create corn-sweet smoke. Smoke bacon until internal temperature reaches 150°F and flavor is set, about 2–3 hours. Remove and cool, then slice as desired.

Prep: Preheat oven to 400°F (205°C). Line a rimmed sheet pan with foil and set a wire rack on top. Lay bacon strips on the rack in a single layer.

Glaze and Bake: Brush maple syrup lightly over each strip. Sprinkle evenly with demerara sugar and a light dusting of chili flakes if using. Bake until sugar is bubbling and bacon is crisped to desired chew, 12–18 minutes depending on thickness. Watch closely to prevent burning.

Cool: Remove from oven and let candied bacon cool on rack until sugar sets and becomes slightly sticky-crisp. Break into serving pieces.

Cook Bacon: In a large skillet, render chopped bacon over medium heat until most fat is released and pieces are browned and slightly crisp, 8–10 minutes. Remove 1–2 tbs of fat from the pan and reserve if desired; leave the remainder for cooking onions.

Sweat Onions & Garlic: Add the diced onion to the bacon fat and cook over medium-low heat until very soft and caramelized, 20–25 minutes, stirring occasionally. Add minced garlic in the last 2 minutes.

Simmer Jam: Stir in 1/2 cup brown sugar, 1/2 cup apple cider vinegar, 2 tbs maple syrup and 1 tbs soy sauce (or tamari). Bring to a gentle simmer and reduce uncovered until thick and jammy, 20–30 minutes. Mash with a spoon or pulse briefly in a food processor for a smoother consistency. Taste and adjust seasoning with 1/2 tsp black pepper and more vinegar or sugar as needed.

Cool & Store: Cool to room temperature. Transfer to a jar and refrigerate; bacon jam will firm up further when chilled. Reheat gently before serving if desired.

Toast: Butter each slice of gluten-free bread on both sides with softened butter. Toast in a skillet over medium heat or in a hot oven (400°F/205°C) until golden and crisp, about 2–4 minutes per side on a skillet or 6–8 minutes in the oven turning once.

Plate Flight: Arrange a flight plate with small portions (2–3 pieces each) of braised pork belly, cob-smoked pork shoulder-style bacon slices, cob-smoked thick-cut bacon slabs, candied bacon pieces and a small spoonful of bacon jam. Place toasted bread slices alongside.

Finish: Spoon a little of the reduced braising glaze over the pork belly pieces and a dab of bacon jam on toast. Sprinkle chopped parsley and finish with flaky sea salt and freshly ground black pepper to taste. Serve warm.