From an event I contributed to last week:
Smoked Duroc belly, Kerrygold Red Leicester, 64.7°C Vital Farms yolk, Maldon salt.
200 hour CS pork belly, cooled and pressed. Applewood was my smoke of choice. Cubed, stuffed with cheese, and finally deep fried in lard. Topped with a gooey yolk. The idea was that when you bite the belly, the cheese explodes and the yolk makes a sauce. Lots of rave reviews. And now I have a lot of smokey lard for frying. Yes...
