Andrew Zimmern’s Crispy Belly Bacon Sandwich with Jalapeño Jelly and Vinegar Slaw
INGREDIENTS
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For the Belly Bacon Sandwich:
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30 ounces slab bacon
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Jalapeño Jelly (recipe below)
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Vinegar Slaw (recipe below)
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Hot dog buns
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Butter
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For the Jalapeño Jelly:
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3/4 pound jalapeño peppers
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1/4 pound serrano peppers
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2 cups cider vinegar
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6 cups sugar
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2 ounces pectin powder
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For the Vinegar Slaw:
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2 pounds green cabbage, finely shredded
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1/4 cup minced parsley
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1 1/2 cups grated carrots
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1 tablespoon salt
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For the Slaw Dressing:
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1/4 cup sugar
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1/4 cup maple syrup
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1 teaspoon salt
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3/4 cup safflower oil
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1 teaspoon dry mustard
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4 teaspoons fennel seed, toasted and ground
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1 teaspoon celery seed
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1 1/2 cups cider vinegar
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