Yesterday I was all healthy and vegan but today I’m pure indulgence (with a side of healthy).
I’ve had a lot of burgers in my lifetime but this is by far the best burger I’ve ever tasted.
But how can you go wrong with pork belly?
Originally, the burger was “simply” going to have bacon on it but we found ourselves with a slab of pork belly and decided that it was fate.
So on Friday night at 11pm, we were preparing the pork belly by giving it a good massage with brown sugar, salt, and Sriracha (the pork belly recipe is from Easy Gourmet – a cookbook by one of my favorite food blogs.)
After a full day at the pool, it was time to cook the pork belly low and slow. The pork belly bakes at 250 degrees for 3 hours and then at a higher temperature for about 20 minutes for color.
Allow the pork belly to rest for about 20 minutes before slicing.
One bite, and you’re in heaven.
But it doesn’t stop there. We added the pork belly to a burger that is made with veal and beef.
A new burger combination to me, but it was incredible. On top of the burger, a slice of creamy, dreamy brie. We don’t eat brie all that often (for no real reason) so Big Guy thought the brie was an indulgence, too.
And for major flavor – peach caramelized onions. And I might add that the onions were straight from our garden – making it all the better.
Peach caramelized onions.
That’s it. There’s no more room for any other flavors.
And while the photos don’t do it any justice, this is the most insane burger ever.
And to make myself feel better, marinated tomatoes on the side.
This burger is completely over-the-top.
But that’s why we had vegan muffins for breakfast.