Pork Belly Pimento Cheese Burger

For the pork belly (requires overnight prep so make it the day before you make the burgers):

Preheat oven to 275°F. Season pork belly generously with salt and pepper. Place in a large ovenproof saucepan. Pour stock over. it Bring to a simmer over low heat, cover tightly, and braise in the oven until tender (check after 2 hours and 45 minutes). Remove from oven and let it cool. Wrap pork belly in plastic wrap. Put pork belly into a 9-inch dish. Place another 9-inch dish on top and put a 15 ounce can on top to keep it weighed down. Place in fridge overnight.

The next day, unwrap pork belly and bring back to room temperature. Cut meat into 1 inch slices. Heat the oil in a large cast-iron skillet over medium-high heat. Add pork and saute until browned on all sides, about 4 minutes. Remove from skillet to cool slightly.

For the burgers:
Preheat heat oven to 400 F. Preheat your grill to medium-high.

In a large bowl, combine ground beef, veal, Tabasco, and salt and pepper to taste. Form into four large patties. Place hamburger patties on the preheated grill. Grill burgers for about 5 minutes on each side. Remove from heat to a clean plate and let them rest for a minute or two.

Place the bottoms of four buns on a baking sheet. Put a burger patty on each bun and top the burger with 1/4 of the pimento cheese. Place the burgers in the oven for about 5 minutes or until the cheese has melted. Remove from oven and start layering your burger with tomato, sliced pork belly, arugula and the top bun. Serve immediately and wash down with a big ol’ beer!

Pork belly preparation adapted from Bon Appetit.