Pork Belly Jalapeño Poppers

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Ingredients

 8 oz Brookwood Farms Smoked Pork Belly (#15016)
 12 slices Brookwood Farms Beef Brisket (#11091)
 8 oz cream cheese
 2 minced garlic cloves
 2 Tbsp chopped chives
 12 large fresh jalapeños
 4 oz apricot jam
 4 oz Brookwood Farms Texas Western Barbeque Sauce (#19008)
 4 oz diced sweet onion
 1 Tbsp olive oil

Instructions

1

1. Add olive oil and onions to sauté pan. Remove from heat when onions have caramelized.

2

2. In blender, blend onions, barbeque sauce, and apricot jam together. Set aside.

3

3. Flash fry jalapeños, no more than 30 seconds.

4

4. Cut tops off Jalapeños and core out the membrane and seeds. Keep tops for later use.

5

5. Dice pork belly and sauté until rendered by half, drain fat and set bacon pieces aside.

6

6. Put cream cheese, garlic, chives, and bacon in a bowl and mix until piping consistency.

7

7. Pipe cream cheese mix into core of hollowed out jalapeños, and replace top

8

8. Wrap one slice of brisket around jalapeño, and use toothpick to secure.

9

9. Arrange on non-stick baking sheet. Place in 350° oven for 5-8 minutes or until center is hot.

10

10. Drizzle apricot glaze over poppers and serve with barbeque sauce.

 

Previous Recipes of the Month

Down Arrow

Ingredients

 8 oz Brookwood Farms Smoked Pork Belly (#15016)
 12 slices Brookwood Farms Beef Brisket (#11091)
 8 oz cream cheese
 2 minced garlic cloves
 2 Tbsp chopped chives
 12 large fresh jalapeños
 4 oz apricot jam
 4 oz Brookwood Farms Texas Western Barbeque Sauce (#19008)
 4 oz diced sweet onion
 1 Tbsp olive oil

Directions

1

1. Add olive oil and onions to sauté pan. Remove from heat when onions have caramelized.

2

2. In blender, blend onions, barbeque sauce, and apricot jam together. Set aside.

3

3. Flash fry jalapeños, no more than 30 seconds.

4

4. Cut tops off Jalapeños and core out the membrane and seeds. Keep tops for later use.

5

5. Dice pork belly and sauté until rendered by half, drain fat and set bacon pieces aside.

6

6. Put cream cheese, garlic, chives, and bacon in a bowl and mix until piping consistency.

7

7. Pipe cream cheese mix into core of hollowed out jalapeños, and replace top

8

8. Wrap one slice of brisket around jalapeño, and use toothpick to secure.

9

9. Arrange on non-stick baking sheet. Place in 350° oven for 5-8 minutes or until center is hot.

10

10. Drizzle apricot glaze over poppers and serve with barbeque sauce.

Pork Belly Jalapeño Poppers