Pimento Piggy Recipe

Prep pork

Pat pork belly strips dry with paper towels. Season both sides lightly with 1/2 tsp kosher salt and 1/2 tsp black pepper (from the listed amounts). Let rest 10 minutes at room temperature.

Crisp pork belly

Preheat oven to 400°F (200°C). Heat a large oven-proof skillet over medium-high heat and add 1 tsp neutral oil if needed. Sear pork belly strips 2–3 minutes per side until golden and rendered. Transfer skillet to oven and roast 10–12 minutes until pork is tender and edges caramelize. Remove pork to a wire rack set over a sheet pan, reserving fat in skillet.

Make bourbon-maple glaze

Wipe skillet of large solids, place over medium heat. Add bourbon, maple syrup, brown sugar, apple cider vinegar, Dijon, smoked paprika, remaining 1/2 tsp kosher salt and 1/2 tsp black pepper. Simmer gently 3–5 minutes until slightly thickened and glossy. Reduce heat to low and return pork belly to skillet, spooning glaze to coat both sides. Glaze should cling but not be syrup-thick. Remove pork to rack and let rest 5 minutes; glaze will set slightly.

Soften and combine

In a medium bowl, beat the softened cream cheese with mayonnaise until smooth and spreadable (use a fork or small whisk).

Add cheeses and seasonings

Fold in the grated sharp cheddar and shredded provolone, mixing until evenly combined. Stir in chopped pimentos, Worcestershire sauce, hot sauce if using, and remaining 1/4 tsp kosher salt and 1/4 tsp black pepper. Taste and adjust seasoning. The mixture should be spreadable but hold shape; chill 10–15 minutes if too soft.

Prepare paper-thin onion slices

Using a very sharp knife or mandoline, slice the sweet onion into paper-thin rounds. Separate into individual rings and pat dry.

Blister onion (Onion Hots)

Heat a nonstick skillet over medium-high, add 1 tbs neutral oil. Working in a single layer, quickly sear onion rings 20–45 seconds per side until they soften and get light char/blister marks but remain pliable. Remove to paper towels and lightly season with a pinch of salt. These are the 'Onion Hots'—paper-thin, hot, slightly charred onion rounds to serve beneath cheese.

Butter provolone

Lightly spread 1/2 tsp softened butter on one side of each provolone slice to help browning and prevent sticking when heated.

Assemble stacks

Lay out each provolone slice butter-side down. On 7 of the slices (if making 14 total single stacks) place one blistered onion ring, then 1 heaping tablespoon of pimento cheese, spreading gently to the edges. Top with one glazed pork belly strip (cut to fit the provolone if needed). Cap with a second provolone slice, butter-side up, aligning edges. Repeat for remaining stacks. Use a toothpick through center to secure if desired.

Melt and finish

Preheat broiler on high with rack 6" from heat. Place assembled stacks on a sheet pan lined with foil. Broil 1–2 minutes until provolone edges bubble and just begin to brown — watch closely to avoid burning. Alternatively, use a hot skillet over medium-low to melt each stack, pressing lightly with a spatula for 30–60 seconds per side.

Plate and garnish

Transfer hot stacks to a serving platter. Spoon any reserved bourbon-maple glaze over pork belly on each stack for extra shine and flavor. Garnish with microgreens or chopped chives and serve immediately while provolone is molten and onions remain hot.