Picture from BarbecueBible Publisher
Wrapping steak with prosciutto, cheese, pesto, and basil leaves is an ideal flavor combination in itself. These Grilled Steak Pinwheels are beautiful before cooking and savory when cooked.
| Advance Prep | Servings |
| 6-10 days for curing the bacon | 2-4 |
Ingredients
- 3-4-pound pork belly, lightly scored on both sides at 1/8 inch intervals
- 1/3 cup brown sugar
- 1/3 cup sea salt
- 1/3 cup freshly ground black peppercorns
- 6 slices bread
- 1 cup mayonnaise
- 1 head lettuce
- 2 red tomatoes, sliced
Practice
step 1Put salt, brown sugar and pepper in a small bowl, mix well. Rub both sides of the pork belly with the marinade.
step 2Place the rubbed pork belly in an airtight bag along with any additional marinade. Seal the bag in the refrigerator and let the pork belly marinate for 6-10 days, turning the bag twice a day. There will be liquid oozing from the pork belly. Leave it there.
step 3Take out the marinated pork belly and rinse it well. Use kitchen paper to absorb excess water. Dried it for 4 hours until tacky.
step 4Heat the smoker to 170°F. Place the marinated pork belly on the grill and smoke for 3-4 hours, or until its internal temperature registers 155°F on the instant read thermometer. Let cool, slice thinly, and grill or fry until crisp.
step 5Lightly toast the bread over medium-high heat, 1 to 2 mins per side.
step 6Spread mayonnaise on both slices of bread (one side only). Spread mayonnaise on both sides of the third slice of bread. Place a slice of bread with mayonnaise on one side on the work surface, place lettuce on top, and top with sliced tomatoes and bacon. Put the bread with mayonnaise on both sides on top. Repeat this sequence with lettuce, tomatoes, and bacon. Top with a slice of bread, mayonnaise side down.
step 7Cut in half with a serrated knife and serve. Enjoy.
Leave a comment