Yellow Belly Burger
IngredientsObsidian Stout Braised Beer Pork Belly
¾ inch thick pork belly, cured and smoked (for one burger)
1 bottle Obsidian Stout
DirectionsPlace pork belly it in a shallow roasting pan and barely cover with Obsidian Stout beer. Cover pan with foil and roast at 325 degrees for 3 hours. Gently remove from liquid with a slotted spoon and use immediately or you can cool if made ahead, in which case save some liquid to reheat it in
IngredientsSpicy Jalapeno Pesto
2 C sliced jalapeno peppers (remove stem, seeds and pith unless you want really hot pesto)
2 C cilantro
1/4 C parmesan cheese, grated
1/4 C pinenuts
1/8 C mild olive oil
1/8 C garlic cloves
1 Tsp kosher salt (you may need to add more depending on your taste preference)
Squeeze of 1 lime
Mix together in a blender or food processor until creamy and pour over pork belly burger
IngredientsCandied Yellow Pear Tomatoes
10 yellow pear tomatoes
½ C yellow onion, slivered
½ Tsp olive oil
1 Tsp kosher salt
1 Tsp ground pepper
Mix yellow pear tomatoes with slivered yellow onions, lightly coat with olive oil, sprinkle liberally with kosher salt and fresh ground pepper and spread onto a sheet tray. Roast in a 400 degree oven for 20 minutes or until they just begin to brown and split open. Cool and put on top of the burger.
Serve on your favorite bun with fresh potato fries and a pint of Obsidian Stout or your favorite Deschtues beer!
Serves 1 huge burger!