KANSAS CITY, Mo. -- It's time for the seventh annual BaconFest. Ameristar Casino executive Chef Jerrod Brooks shared one of his favorite recipes that features bacon. BaconFest is Sat. August 22. Proceeds from the event benefit the Rehabilitation Institute of Kansas City.
Bacon wrapped pork belly with a Sriracha-apple sauce
16 oz. pork belly
12 oz. dark beer (Chef Brooks prefers Amerisports hardball dark)
1 lb. bacon
Cracked black pepper
3 apples peeled, cored and rough chopped
2 slices of bacon diced
8 oz. apple juice
1 oz. soy sauce
1 oz of Sriracha sauce (more if you like it hot)
1 Tbsp. Chinese five spice
Directions for the pork belly:
First remove the thick outer layer of skin, place in a skillet on low to medium heat and render until both sides are brown and crispy. Add beer and cracked black pepper and then simmer on low heat for approximately two hours, remove the pork from the pan and chill, once the pork is cold, slice in uniform pieces that are about a half inch square, wrap each piece with bacon and place in a baking pan with a roasting rack, bake at 300 degrees for 12 to 15 minutes or until bacon is brown and crispy. Pass with the Sriracha Apple Sauce.
Directions for the sauce:
Render the bacon on low to medium heat until it starts to brown. Add the apples and sauté until they begin to soften and brown lightly. Add remaining ingredients and simmer for 5 minutes. Remove from heat and place in a food processor or blender and pulse until smooth.
Bacon dolly bar
Prepared graham cracker crust
¾ cup coconut flakes
1/3 cup mini chocolate chips
1/3 cup butterscotch chips
¾ cup chopped crisp bacon
1 cup condensed milk
2/3 cup chopped pecans
Graham Cracker Crust recipe:
1 ½ cups finely ground graham cracker crumbs
1/3 cup white sugar
6 tablespoons salted butter, melted
Mix until well blended and then press into ban per directions below
Spray a 9 by 9-inch pan with cooking spray, then press prepared graham crust into the pan. Layer all ingredients except for condensed milk and pecans onto crust. Pour condensed milk onto ingredients. Top with pecans. Cover and bake at 300 degrees F for 50 minutes. Remove cover. Bake additional 30 minutes until set and browned. Cool overnight. Cut into 12 bars (8x12).