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1
For the pork belly (requires overnight prep so make it the day before you make the burgers):
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Preheat oven to 275 degrees F. Season pork belly generously with salt and pepper.
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Place in a large ovenproof saucepan.
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Pour stock over.
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it Bring to a simmer over low heat, cover tightly, and braise in the oven until tender (check after 2 hours and 45 minutes).
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Remove from oven and let it cool.
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Wrap pork belly in plastic wrap.
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8
Put pork belly into a 9-inch dish.
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Place another 9-inch dish on top and put a 15 ounce can on top to keep it weighed down.
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Place in fridge overnight.
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The next day, unwrap pork belly and bring back to room temperature.
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12
Cut meat into 1 inch slices.
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Heat the oil in a large cast-iron skillet over medium-high heat.
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Add pork and saute until browned on all sides, about 4 minutes.
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15
Remove from skillet to cool slightly.
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16
For the burgers: Preheat heat oven to 400 F. Preheat your grill to medium-high.
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In a large bowl, combine ground beef, veal, Tabasco, and salt and pepper to taste.
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Form into four large patties.
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Place hamburger patties on the preheated grill.
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Grill burgers for about 5 minutes on each side.
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Remove from heat to a clean plate and let them rest for a minute or two.
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22
Place the bottoms of four buns on a baking sheet.
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23
Put a burger patty on each bun and top the burger with 1/4 of the pimento cheese.
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Place the burgers in the oven for about 5 minutes or until the cheese has melted.
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Remove from oven and start layering your burger with tomato, sliced pork belly, arugula and the top bun.
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Serve immediately and wash down with a big ol beer!
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27
Pork belly preparation adapted from Bon Appetit.
