The King’s Belly Sandwich

Those were the innocent thoughts that filled a young heart. And these are the flavors, in honor of a first crush –my king, that satisfy an adult appetite. 

The King’s Belly Sandwich (Pork belly, Peanut butter, Banana butter)

Serves 4

Ingredients:

• 1 pork belly piece (about 1 pound)
• 3 cloves garlic, chopped
• 5 fresh bay leaves, torn
• Freshly ground black pepper
• 2 cups local honey
• 2 cups soy sauce
• 3/4 cup unsalted butter, softened and divided
• 2 ripe bananas, mashed
• 3/4 cup natural peanut butter
• 4 sandwich rolls

Directions:

Prepare pork belly by removing skin if still intact. Carefully trim it away by pulling up an edge of the skin with one hand and running a sharp knife between the fat and the skin.

Heat a large cast iron skillet to medium high heat and place trimmed pork belly in, fat side down. Sear until browned on both sides and the fat begins to render (approximately 5 minutes). Remove the seared belly from the pan and pour off all the rendered fat. Reserve rendered fat for later use. Set skillet aside.

Preheat oven to 225º F.

In a medium saucepan over medium heat, add two tablespoons of reserved rendered pork fat. Add  garlic and bay leaves and season generously with pepper. Cook, stirring often, until the smell becomes quite pungent (approximately 3 minutes). Stir in honey, soy sauce and 4 tablespoons of butter. Cook, stirring, until honey dissolves.

Return the pork belly to the cast-iron skillet, fat side up. Pour the garlic-honey mixture over. Bring the liquid to a simmer and place in preheated oven. Bake the pork belly, basting it occasionally with the pan liquid, until tender (approximately 2 1/2 hours). Turn pork belly over half way during the baking time. Once tender, remove belly from the skillet and allow to rest for 5 minutes.

In a medium mixing bowl, stir together mashed bananas and remaining butter.

To Assemble:

Slice cooked belly into 4 equal pieces.

Divide natural peanut butter evenly among four sandwich roll bottoms and spread to cover. Top each with a slice of pork belly and a generous helping of banana butter. Place top bun on each sandwich. Serve warm. Elvis apron optional.

Libbie’s Food Styling Props: First of all, the sandwich is just amazing to look at (as well as eat). Chia and I really wanted me to hold it for the image. The sandwich is sitting on a small purple ceramic plate from Fishes Eddy. I was wearing a homemade apron sent to Paula Deen Enterprises by a fan of Paula’s (I wish I knew her name). I loved how kitschy it was and I especially loved the purple color. When we first took the photo, the shirt I was wearing just didn’t have enough texture. Luckily, Brooke Thomas, was helping on the set that day and wearing this cute crochet blouse. I pulled it over my other shirt with the back facing front. We were still not getting the feeling we wanted from this sassy sandwich…until I put my hand on my hip and Chia snapped the image. Just a little attitude made it all perfect! One of my favorite photos from my very first cook book!

One of the highlights of my life. Cooking The King’s Belly Sandwich and a few other recipes from my cookbook at an intimate dinner in Plains, Georgia for President Jimmy Carter and his beautiful wife Rosalynn. The icing on the cake was having my husband, Josh, and my dear friend, Brenda Anderson, there cooking beside me. A day I’ll never forget. Blessed.