“Liquid Moscow” and the Pork Belly Reuben That Left Guy Speechless
“Never had a better sandwich!”
Guy Fieri doesn’t give out compliments easily, but he meant every word when he tried the house-cured pork belly Reuben. This was not an ordinary corned beef situation. This sandwich featured a slow-cooked, spice-rubbed masterpiece that completely transformed the classic deli sandwich.
The House-Cured Pork Belly
There is a solid base that begins construction of this sandwich several days before it gets to the grill. The cure is a meticulous mix of dry components: chili flake, black pepper, and fennel seed, all of which are ground together. As the chef noted, \\”I think this is one of the biggest mistakes people use is not using really fresh spices.\\” That focus on detail makes the difference.
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The pork belly gets packed into the cure and rubbed down with garlic, fresh thyme, nutmeg, and the spice blend mixed with an equal part salt and brown sugar. After that, it rests for a couple of days to cure, then it is slow roasted for four hours. The end result is a belly with rendered fat and tender meat which allows all the delicate spices to come through. For those that have enjoyed the innovative pork offerings at the Korean Pork Tacos Guy, this pork belly goes in a totally different direction.
Russian Dressing Gets an Upgrade
What’s next is where it gets even more interesting. The Russian dressing started with some basic ingredients: mayonnaise, ketchup, whole grain mustard, a little egg and chopped pickles. Then comes salt, black pepper, red wine vinegar, and a dash of Worcestershire. Pretty basic until the last move.
“I finish my Russian dressing by stirring in a little bacon fat.”
The guy’s reaction after taking a bite? \”Oh dude, I don’t even know that it’s fair to call that Russian dressing. I mean you’ve got to call that liquid Moscow or something\”.
Building the Sandwich
After the belly is cured and sliced, the assembly is completed on dark rye bread. First, Russian dressing is added, followed by slices of Swiss cheese and thick pieces of our house-cured pork belly. Then, freshly ground pepper is added to the sauerkraut before it goes on the sandwich. Finally, it is all brushed with butter, \”talk about the meany panini,\” and then put on the press. After a few minutes to crisp, it is finished off in the oven.
The finished product had Guy explaining the layers: “You get the subtleties of the pork and then you’ve got the really nice rub you put on it, and then you slow cook it, and you render down the fat.” It is similar to the careful layering that goes into something like Pasta al Forno with Meatballs, where every part of it has a specific and important function.
Tips from the Kitchen
Use fresh spices. This was another mistake the chef pointed out that home cooks make. Old spices mean dull flavor.
The 50-50 cure ratio means equal parts salt and sugar. This keeps the preservation balanced when curing pork belly.
Take a minute and consider adding the bacon fat. It only takes a small amount to really change the flavor of the Russian dressing. Adding it there elevates it to “liquid Moscow”.
Winning is done low and slow. When roasting for 4 hours, the fat is properly rendered and deep flavors are developed.
This pork belly Reuben shows that you don’t need to reinvent classic sandwiches – you just need to have the dedication to cure your own meat, and fold bacon fat into your dressing. To see more places serving memorable dishes that Guy has found, visit our restaurant directory.