Bacon 'Dog' w/Jalapeno Jelly

By stancec44

Zimmern has been serving this pork-belly version of a hot dog for 15 years at his AZ Canteen locations in Minneapolis. “It’s probably one of our best-selling dishes in our stadium concessions,” he says. “The vinegar slaw, bacon and jalapeño jelly is such an awesome trio of elements.” To make this at home, you’ll need a large chunk of slab bacon that you can cut into hefty strips. Order it ahead of time from your butcher or online (smokehouse.com).

Ingredients

• Jelly:
• 3 oz jalapeño peppers
• 1 oz serrano peppers.
• 1/2 cup apple cider vinegar, divided
• 1 1/2 cups sugar.
• 1 Tbsp pectin powder
• Slaw:
• 3/4 cup apple cider vinegar
• 6 Tbsp safflower oil
• 2 Tbsp sugar
• 2 Tbsp maple syrup
• 2 tsp toasted and ground fennel seeds
• 1/2 tsp salt
• 1 tsp dry mustard
• 1/2 tsp celery seed
• 1 lb finely shredded green cabbage
• 3/4 cup grated carrot,
• 2 Tbsp minced parsley
• 1 1/2 tsp salt
• For Dog:
• 42 oz slab bacon
• 6 hot dog buns

Details

Servings 6
Adapted from portlandoregonian.or.newsmemory.com

Preparation

Step 1

To make jelly: Stem and seed jalapeño and serrano peppers. Combine ¼ cup apple cider vinegar and peppers in a blender; puree. In a medium saucepan, combine puree with ¼ cup apple cider vinegar and sugar. Bring to a boil; cook 5 minutes, stirring constantly. Gradually whisk in 1 Tbsp pectin powder. Cook 1 minute; remove from heat. Skim off any foam. Cool; refrigerate.

To make slaw: In a saucepan over medium, combine apple cider vinegar, safflower oil, sugar, maple syrup, toasted and ground fennel seeds, salt, dry mustard and celery seed for the dressing; bring to a boil. Reduce heat and simmer, stirring, until sugar is dissolved. Cool and refrigerate. In a large serving bowl, combine finely shredded green cabbage, grated carrot, minced parsley and salt. Add ½ cup dressing; toss to combine. Add more dressing, if needed, but slaw shouldn’t be soggy.

Preheat oven to 275°F. Cut 42 oz slab bacon into 6 (7-oz) strips. Place bacon on a rimmed baking sheet; bake 45 minutes. Heat a large castiron skillet over high heat; sear bacon 1–2 minutes on each side.

Split 6 hot dog buns, leaving them hinged on 1 side. Brush on all sides with melted butter. Toast buns. Divide bacon among buns.

Spread each with jalapeño jelly and top each with slaw.