24 Apr Brookwood BBQ Pork Belly Hot Brown

Posted at 13:14h in by
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Ingredients

Hot Brown
 4 oz Brookwood Farms Smoked Pork Belly (#15016), sliced into 2 2 oz. portions
 2 slices Brookwood Farms Smoked Turkey Roast (#16200)
 2 slices Tomato, 1/2" thick
 2 slices European Bakers Texas Toast, toasted and cut into triangles
 2 oz Land O Lakes Feather Shredded Monterey Jack and Mild Cheddar
 3 oz Land O Lakes Mornay Sauce, prepared from ingredients below
Land O Lakes Mornay Sauce
 32 oz Land O Lakes Reduced Cream Sauce
 8 oz Whole Milk
 8 oz Shredded Gruyere Cheese
 4 oz Butter
 4 oz Vidalia Onion, ½” diced
 1 tsp Kosher Salt
 1 tsp White Pepper
 1 pinch Nutmeg

Instructions

Land O Lakes Mornay Sauce
1

1. Sauté onions in butter over medium heat until slightly translucent.

2

2. Add reduced cream sauce, milk, salt, white pepper, and nutmeg. Bring to a simmer.

3

3. Add gruyere cheese. Stir constantly until all cheese is melted.

4

4. Puree sauce with a stick blender until all onions are incorporated.

5

5. Serve immediately, or keep warm on a steam table on bain marie for up to 4 hours.

The Hot Brown
6

1. Heat pork belly and turkey on a flat top or in a cast iron skillet or sauté pan, until all sides are golden brown and the pork belly pieces are crispy on all sides.

7

2. Arrange toast points on an oven-safe plate, small seasoned cast iron skillet, or baking dish. Top with turkey, then tomatoes, then Mornay Sauce, then pork belly, and finish with the cheese blend.

8

3. Melt in a preheated convection oven at 350° for 8 minutes, or until cheese is thoroughly melted but not golden.

9

4. Serve immediately.

 
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Ingredients

Hot Brown
 4 oz Brookwood Farms Smoked Pork Belly (#15016), sliced into 2 2 oz. portions
 2 slices Brookwood Farms Smoked Turkey Roast (#16200)
 2 slices Tomato, 1/2" thick
 2 slices European Bakers Texas Toast, toasted and cut into triangles
 2 oz Land O Lakes Feather Shredded Monterey Jack and Mild Cheddar
 3 oz Land O Lakes Mornay Sauce, prepared from ingredients below
Land O Lakes Mornay Sauce
 32 oz Land O Lakes Reduced Cream Sauce
 8 oz Whole Milk
 8 oz Shredded Gruyere Cheese
 4 oz Butter
 4 oz Vidalia Onion, ½” diced
 1 tsp Kosher Salt
 1 tsp White Pepper
 1 pinch Nutmeg

Directions

Land O Lakes Mornay Sauce
1

1. Sauté onions in butter over medium heat until slightly translucent.

2

2. Add reduced cream sauce, milk, salt, white pepper, and nutmeg. Bring to a simmer.

3

3. Add gruyere cheese. Stir constantly until all cheese is melted.

4

4. Puree sauce with a stick blender until all onions are incorporated.

5

5. Serve immediately, or keep warm on a steam table on bain marie for up to 4 hours.

The Hot Brown
6

1. Heat pork belly and turkey on a flat top or in a cast iron skillet or sauté pan, until all sides are golden brown and the pork belly pieces are crispy on all sides.

7

2. Arrange toast points on an oven-safe plate, small seasoned cast iron skillet, or baking dish. Top with turkey, then tomatoes, then Mornay Sauce, then pork belly, and finish with the cheese blend.

8

3. Melt in a preheated convection oven at 350° for 8 minutes, or until cheese is thoroughly melted but not golden.

9

4. Serve immediately.

Notes

Brookwood BBQ Pork Belly Hot Brown
IngredientsDirections