Grilled pork cutlet and bacon sandwich

Votes: 1

Time: 8 hours 25 minutes
Complexity: average
Servings: 4

There's definitely no shortage of delicious pork in this sandwich, as it's filled with a spicy pork patty, all-natural spicy sausage, and fried homemade bacon. Maple bacon is an essential ingredient, and it's best to make it ahead of time, but don't substitute it with store-bought—the difference in flavor is dramatic!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Sandwich

900 g pork shoulder
2 tbsp brown sugar spice mix, recipe below
220 g thin slices of smoked cheddar
2 spicy sausages
4 hamburger buns
4 tablespoons South Carolina mayonnaise, recipe below
0.5 cup pickled chili peppers
220 gr. maple bacon, recipe below
French fries, potato salad, or chips, for serving
Special equipment: meat grinder

Spice mix with brown sugar

1 tbsp. l. brown sugar
2 tsp chili powder
2 teaspoons of salt
1 teaspoon granulated garlic
1 tsp granulated onion
1 teaspoon black pepper
1 teaspoon cayenne pepper

South Carolina Mayonnaise

0.5 cup yellow mustard
60 ml apple cider vinegar
2 tbsp. l. brown sugar
1/4 tsp paprika
1/4 tsp black pepper
1/4 tsp cayenne pepper
1/4 tsp Worcestershire sauce
1.5 cups mayonnaise

Maple bacon

2 tablespoons coarse salt
2 tbsp. l. brown sugar
1 teaspoon pink salt
900 g of skinless pork belly
2 tablespoons natural maple syrup

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Grind the pork shoulder twice through a meat grinder fitted with the large attachment and form into four 220g (8½ oz) patties. Sprinkle the patties generously with the spice mixture and grill to your desired doneness. Top with smoked cheddar and cover the grill to melt.

Spice mix with brown sugar:

Combine brown sugar, chili powder, salt, granulated garlic, granulated onion, black pepper, and cayenne pepper in a bowl. Cover tightly and let sit at room temperature.
Cut the hot sausages in half crosswise and cut each one lengthwise down the center to open them up like a book. Grill on both sides until crispy.

To assemble a sandwichSpread South Carolina mayonnaise on the bottom of the bun, top with pickled chili peppers and maple bacon. Then add the patty and top with a grilled sausage. Serve with fries, potato salad, or chips.

South Carolina Mayonnaise:

Combine mustard, vinegar, brown sugar, paprika, black pepper, cayenne pepper, and Worcestershire sauce. Let sit overnight to allow the flavors to develop. Combine the sauce with mayonnaise and refrigerate until ready to serve. Use the remaining sauce on sandwiches and as a dip for fries and chips.
Maple bacon

Output: 750 gr.

Combine coarse salt, brown sugar, and, if you're using smoked bacon, pink salt. Mix thoroughly. Then stir in the maple syrup. Rub the mixture all over the pork belly and place it in a zip-lock bag (remove any air before sealing). Refrigerate for 7 days, turning the brisket daily to ensure even salting. On the eighth day, rinse the brisket thoroughly. Refrigerate uncovered, preferably on a rack for better air circulation. Let it sit overnight to allow the brisket to dry out and develop a film on the surface. If you have a smoker, smoke the brisket for 3 hours at 205°F (95°C), until the internal temperature of the bacon reaches 155°F (65°C). Remove from the smoker, let cool, and slice into slices approximately 0.5 cm thick. If you don't have a smoker, place the brisket on a rack in the oven and roast at 205°F (95°C) for 3 hours, until the internal temperature of the bacon reaches 155°F (65°C). Then let cool and slice into slices approximately 0.5 cm thick. Place the bacon slices on a baking sheet and bake at 350°F (190°C) until crispy. The rendered fat can be used in other dishes.