Loaded Dog! Recipe

Prepare and render pork belly

Preheat oven to 375°F (190°C). Toss the 1/2-inch diced pork belly with brown sugar, smoked paprika, kosher salt, and black pepper in a bowl until evenly coated. Spread the pieces in a single layer on a rimmed baking sheet lined with foil or parchment. Roast in the preheated oven for 25–35 minutes, turning once halfway through, until the pieces are deep golden brown and crisp at the edges. Remove from oven and transfer to a plate lined with paper towels to drain. Reserve rendered fat on the baking sheet for toasting buns if desired (careful, hot).

If you prefer to pan-cook: heat a medium skillet over medium heat, add the diced pork belly (no added oil). Cook, stirring occasionally and spooning out excess fat as it renders, until the pieces are browned and crisp, about 12–18 minutes. Drain on paper towels.

Make aïoli

Place black garlic cloves in a small food processor or mortar. Mash or pulse until a smooth paste forms. Add mayonnaise, lemon juice, Dijon, salt, and pepper. Pulse/process until fully combined and smooth. If the paste is very thick, add up to 1 teaspoon neutral oil and pulse again to reach a spreadable consistency. Taste and adjust salt, lemon, or pepper. Chill while finishing other components—about 15 minutes—to let flavors meld.

Cook hot dogs

Heat a grill, grill pan, or skillet to medium-high. For best flavor, sear the hot dogs 2–3 minutes per side until well-browned and heated through (internal temp about 165°F/74°C). Alternatively, poach gently in simmering water for 4–6 minutes and then sear for 1 minute per side for color. Keep hot while you prepare buns and toppings.

Toast buns

Melt the butter and, if you reserved some pork belly fat, mix 1 teaspoon of it into the butter for extra pork flavor. Brush the inside cut sides of the buns with the butter. Toast cut-side down in a skillet over medium heat until golden brown and crisp, about 1–2 minutes. Remove from heat.

Build the loaded dog

Spread about 1 tablespoon of black garlic aïoli on the inside of each toasted bun (2 tablespoons per bun if you like extra). Place a hot dog in each bun. Sprinkle about 1/4 cup shredded Prairie Breeze cheddar over each hot dog. Divide the warm pork belly bits evenly (about 3 ounces pork belly bits total per dog) and scatter on top of the cheese so the warmth slightly melts the cheddar.

Finish with 1 tablespoon thinly sliced scallions per dog (reserve a little for garnish), a pinch of freshly ground black pepper, and optional microgreens. Add a dash of hot sauce if desired. Serve immediately.

Serve 1 loaded dog per person with kettle chips, fries, or a simple pickle on the side. Leftover aïoli will keep in an airtight container refrigerated for up to 4 days.