Guy Fieri Eats a Pork Belly Reuben | Diners, Drive-ins and Dives with Guy Fieri | Food Network

This isn’t your average deli reuben! In fact, Guy says that the Russian dressing on this sandwich is so good it should be called “liquid Moscow.”
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Guy Fieri Eats a Pork Belly Reuben | Diners, Drive-ins and Dives with Guy Fieri | Food Network

Bunk’s own house cured pork belly you can put pork belly on anything and you’re gonna be all right from a po boy oh my god so good to a vietnamese balmy very fresh even their reuben i’m dying to try the pork belly ruben all right fantastic this is the best reuben in

Town not something you see on every sandwich menu but i’m down with it so we got a pork belly the cure is just going to be these uh the dry ingredients let’s start off with a little bit of the chili flake some black pepper fennel seed and we’re just gonna buzz that

I think this is one of the biggest mistakes people use is not using really fresh spices yeah a little brown sugar in there so yeah this is like 50 50 salt and sugar is what i do you meant 50 50 50 50. yeah put a little bit on the

Bottom first you’re just gonna pack that bad boy right down into it a little bit on top of there rub it down real good a little garlic and we’ll put some of this thyme on there we’re just gonna grate a little nutmeg a little bit of nutmeg a

Little more patty patty yeah just rub it in it’s gonna sit for a couple days and then we’re gonna roast it off slow kick it it cooks for like four hours now we’re getting into russian dressing pretty simple it’s just mayonnaise ketchup whole grain mustard gonna put a

Little egg in there chopped pickles that’s a great looking dressing just a little salt and black pepper red wine vinegar a little bit of worcestershire the last thing i do for my rice and dressing is i just stir in a little bit of bacon fat because a little bit just a little bit

Maybe i should try this this deliciousness wow oh dude i don’t even know that it’s fair to call that russian dressing i mean you got to call that liquid moscow or something so we have our uh cured pork belly now cool it down and slice it make sandwich jelly wow

Sorry i’ll put it back i wait for the sandwich we take some dark rye ration dressing on there little swiss whip yeah and then our pork belly we’ll first grab pepper our sauerkraut brush this down with some butter talk about the meany panini toss this on

There and you put the slammer on the clammer that cooks for just a few minutes we just crisped up a little bit and then we put in the oven to finish it that’s it look at that bad boy You get the subtleties of the pork mixed with the really nice rub you put on it slow cook it render down the fat you guys are great mom i don’t think i’ve ever actually had a better sandwich so good rabbits are coming