Grilled Pork Belly Twitch
- 1 bag (32.9 ounces) Idahoan® SHREDS Tater Tumblers® Original Mix with Spices
- 2 quarts hot water (water should not be above 130°F)
- 1½ pounds caramelized onion jam
- 3 pounds grilled pork belly
- 8 ounces vegetable oil
- Measure 2 quarts hot 130°F, not boiling, water into a large bowl.
- Add entire pouch of potatoes all at once, using spoon or wire whip to distribute evenly and wet all potatoes. Let stand 10 minutes until the potatoes are fully hydrated.
- Portion the mixture into 2-ounce balls and form using a burger press. Can be refrigerated and used for 24 hours once hydrated.
- If using a sandwich press, spritz the press with oil or release spray.
- Assemble the sandwich by placing 2 ounces of the caramelized onion jam onto 1 tumbler patty, then add 3 ounces of grilled pork belly. Top with a second tumbler patty.
- Place 1 ounce of oil on a 375°F griddle. Grill sandwich to a golden brown on both sides.
Recipe by Idahoan® Foods - Foodservice at https://idahoanfoodservice.com/?p=11304
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