OK! Magazine USA – August 05, 2019

(Joyce) #1

44 AUGUST 5, 2019 OK!


  1. Marinate the pork belly: Combine garlic, red
    pepper flakes, soy sauce, honey and ketchup in a
    food processor. Transfer to a plastic zip-top bag
    with the pork belly and marinate in the
    refrigerator for at least 2 hours, or preferably

  2. When you’re ready to cook the burgers:
    Remove the pork belly from the marinade and
    discard the marinade. Wash the pork belly and
    pat it dry thoroughly. Cut it into slices of roughly
    1⁄4-inch thickness (about 12 slices).
    Set aside.
    3.Heat a charcoal grill or gas grill to
    medium-high heat.
    4.Line a large dinner plate with plastic wrap. In a
    medium-size bowl, combine the ground beef
    with the mustard and the rub, gently kneading
    and taking care not to overhandle the meat.
    Shape into four patties of equal size and
    thickness. Season the burgers generously with
    salt and pepper and transfer them to the
    prepared plate. Set aside.
    5.Brush both sides of the burger buns with the
    melted butter and set aside.
    6.Grill the burgers directly on the grill for 7 to 8
    minutes, turning once, for medium-rare. Move
    the burgers away from the heat to rest on a
    warm (but definitely not hot) part of the grill. Top
    each burger with a slice of cheese. Grill the cut
    side of the buns for about 1 minute, until toasted.

  3. Use tongs to transfer the pork belly slices onto
    a hot grill and cook for about 2 minutes. Flip and
    repeat until the slices are done to your liking; I
    like them crispy. Transfer to a paper-towel-
    lined plate when cooked to desired doneness.
    8.Brush the tops and bottoms of the buns with
    the hickory sauce.

  4. Slide the cheeseburgers onto the buns and
    top each with lettuce, tomatoes and three slices
    of the reserved pork belly. Serve the burgers




2 HRS, 35 MINS

For the pork belly:

  • 2 whole garlic cloves

  • 1 tsp red pepper flakes

  • 2 tbsp soy sauce

  • 2 tbsp honey

  • 2 tbsp ketchup

  • 1 8-oz piece of pork belly
    For the burgers:

  • 1 1/2 lb ground beef

  • 2 tsp Dijon mustard

  • 1 tsp Jack’s Old South Original Rub (or your
    favorite BBQ rub)

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

  • 4 burger buns, split

  • 2 tbsp unsalted butter, melted

  • 4 slices sharp cheddar cheese

  • 3 tbsp Jack’s Old South Hickory Sauce
    (or your favorite hickory sauce)

  • Lettuce and tomato, for garnish


with Myron
Mixon: Everything
You Ever Wanted to
Know About
Barbecue is in
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