Joe (Goz) Gosselin - Chorizo Pork Belly BLT on Bacon Cheddar Waffle

Bacon Cheddar Sage Waffles

250 grams all-purpose flour
55 grams light-brown sugar
8 grams baking soda
6 grams baking powder
4 grams salt
14 grams freshly cracked black/white pepper
3 large eggs, room temperature
76 grams unsalted butter, melted and cooled
484 grams buttermilk, room temperature
6 slices bacon, cooked and crumbled
100 grams cheddar cheese, shredded
1/3 Cup Fresh Sage, chopped

1. Preheat waffle iron
2. In a large bowl stir together the flour, brown sugar, baking soda, baking powder, salt and black pepper. Make a well in the center of the bowl and set aside.
3. Crack the eggs into a small bowl and whisk together. Pour into the center of the dry ingredients. Add the melted butter and buttermilk. Using a wooden spoon, stir the
waffle batter until just combined. It should be sightly lumpy. If the batter appears to be too thick, add a splash of buttermilk and stir until pouring consistency is reached. Fold in the cooked chopped bacon, shredded cheddar cheese, and chopped Sage.
4. Lightly grease the waffle iron with cooking spray or melted butter. Pour in about ½ cup batter in each waffle cavity, more or less depending on size of waffle iron. Cook until the waffles are golden brown and crispy, 4 to 6 minutes. Place the cooked waffles on a cooling rack set over a baking sheet.

Pork Belly Confit w/ Chorizo Spices

2 Lbs Pork Belly
4 Cloves Garlic, chopped
3 Tbsp Smoked Paprika
2 tsp Crushed Red Pepper
½ tsp Cumin
1 tsp Coriander
½ tsp Black/White Pepper, freshly cracked
2 tsp Sea Salt
5 Lbs + Lard

1. Combine all spices in a bowl
2. Rub Spice mixture all over Pork Belly
3. Wrap Pork Belly in plastic wrap and refrigerate for 2 – 3 days
4. Preheat Oven to 200 degrees
5. Place Lard in pot and liquefy over Med heat
6. Unwrap Pork Belly and place in Dutch Oven
7. Pour Lard over Pork Belly covering by 2 – 3 in
8. Place Dutch Oven in Oven for 5 hours
9. Remove Pork Belly from Lard, let drain on a rack
10. Place in fridge for 24 hours

Brown Sugar Bourbon Bacon

1 lb Nueskes Triple-Thick Butcher Cut Bacon
1 Cup Brown Sugar
2 – 3 Tbsp Bourbon
1 Tbsp Black/White Pepper, freshly cracked

1. Preheat Oven to 400 degrees 2. Cut Bacon Slices in half 3. Combine Brown Sugar, Pepper & Bourbon in a bowl 4. Rub mixture over Bacon slices 5. Place bacon on a rack & bake till crispy, 15 -20 min

Tomato Jam

1 Lb Cherry Tomatoes
2/3 Cup Sugar
1 Tbsp Fresh Lime juice
1 ½ tsp Ground Ginger
1 tsp Cumin
1 tsp Salt
1/8 tsp Crushed Red Pepper

1. Combine all ingredients in a heavy sauce pan; bring to a boil over Med heat, stirring often
2. Reduce heat and simmer, stirring occasionally until mixture has consistency of think jam. About 1 hour

1 Large Egg Yolk
½ tsp Sea salt
½ tsp Dry Mustard
2 Pinches of Sugar
2 tsp Fresh Lime Juice
1 Tbsp White Wine Vinegar
½ Cup Bacon Grease
½ Cup Safflower or Corn Oil

1. Place Egg in Food Processor, turn on & add dry ingredients.
2. Combine Lime juice & Vinegar
3. Combine Bacon Grease & Oil
4. Add ½ of juice mixture to egg mixture
5. With Food Processor on add a few drops of oil to egg mixture until it lightens in color, continue adding ½ the oil in a steady stream.
6. Add remaining juice mixture
7. Add remaining oil in a steady stream

Pickled Tomatillos

1–2 Lbs Tomatillos
4 Cloves Garlic, mashed
1 Tbsp Pickling Spices
2 Tbsp Sea Salt
2 Tbsp Sugar
1 ½ Cups Apple Cider Vinegar
1 ½ Cups Water

1. Remove husks, rinse tomatillos and slice into ¼ in slices
2. Place tomatillos in Mason Jar with Garlic and Pickling Spices.
3. Combine Water, Vinegar, Sugar & Salt in a sauce pan and bring to a boil
4. Pour Vinegar mixture into Mason Jar, seal and refrigerate at 24 hours

Chorizo Pork Belly BLT on Bacon Cheddar Sage Waffle

2 Bacon Cheddar Sage Waffles
6 slices Chorizo Pork Belly Confit
1 Tbsp Lard
Tomato Jam
6 – 8 Slices Brown Sugar Bourbon Bacon (Nueskes)
Butter Lettuce
Pickled Tomatillos

1. Slice Pork Belly into 1/4in or thicker slices, season with original chorizo spice mix
2. Place Lard in frying pan over Med heat, place Pork Belly slices in pan, brown on both sides
3. Spread Tomato Jam on 1 side of 1 waffle, spread Mayonnaise on 1 side of other waffle
4. Place Pork Belly on waffle w/ Tomato, add Bacon & Arugula and top with waffle with Mayo
5. Serve with Pickled Tomatillos