Idaho® Potato Baked Potato Pork Belly Pastrami | Idaho Potato Commission

Ingredients

• <strong>Pastrami pork belly (5 pound pork belly)</strong>
• <strong>Brine:</strong>
• 1 cinnamon stick
• 1 gallon water
• 3/4 cup brown sugar
• 3/4 cup salt
• 4 each bay leaves
• 6 each fresh thyme
• 6 each juniper
• 6 each allspice
• 4 each clove
• 2 garlic cloves
• 6 black whole pepper
• 6 coriander seeds
• mustard seeds
• <strong>Pastrami Rub</strong>
• 1/2 cup kosher salt
• 1/2 cup paprika
• 1/4 cup coriander seeds
• 1/4 cup brown sugar
• 1/4/ cup mustard seeds
• 6 tablespoons garlic flakes
• 6 tablespoons onion powder
• 6 tablespoons chili flakes
• 1/4 cup ground black pepper
• <strong>Baked potato:</strong>
• 4 medium-sized potatoes
• 1 tablespoon olive oil
• Sea salt to taste
• Pepper to taste
• 2 cups cheese curds (1/4 cup per potato half)
• <strong>Baked potato (frying):</strong>
• Peanut oil
• Reserved potatoes
• Sea salt
• Pepper
• <strong>Sour cream topping - 8T sour cream (1T per potato):</strong>
• 1/4 cup sour cream
• 1/2 cup slivered green onion
• chopped chives, for garnish