Idaho Potato Commission

Idaho Potato Commission

IdahoŽ Potato Baked Potato Pork Belly Pastrami

Recipe courtesy of Richard DeShantz, Chef, Meat & Potatoes, Pittsburgh, PA

Yield: 4 servings


Pastrami Rub
Baked potato:
Baked potato (frying):
Sour cream topping:


Pastrami Pork Belly:
  1. Put all ingredients in a pot
  2. Bring to a boil just until salt and sugar is dissolved
  3. Cool before using
  4. Brine pork belly for 5 days

Pastrami Rub:
  1. Mix all ingredients in a bowl
  2. Pack rub on the belly
  3. Let sit overnight
  4. Smoke in electrical smoker at 230 degrees for 8 to 9 hours

Baked potato:
  1. Toss potatoes in oil seasoning with salt and pepper
  2. Bake potatoes at 350 degrees for 1 hour
  3. Cool potatoes for 30 minutes
  4. Cut potatoes in half the long way
  5. Use a spoon to scoop out some of the inside of the potatoes
  6. Potatoes should be 1/8 inches thick
  7. Reserve until ready

Baked potato (frying):
  1. Put peanut oil in a heavy duty pot
  2. Heat oil up to 350 degrees
  3. Fry potatoes for 8 to 10 minutes
  4. Put out and season
Sour cream:
  1. Mix all together

  1. Take fried potatoes
  2. Add local cheese curd
  3. 1/8 thick piece of pork belly
  4. Put in oven at 350 degrees for 10 to 15 minutes
  5. When done, top with sour cream
  6. Add more chopped green onions