A pork belly burger? Three unique recipes

In a bowl, combine the pork shoulder, smoked bacon, Worcestershire sauce, fennel seeds, red pepper flakes, salt and a generous amount of pepper. Set aside to marinate overnight.

Grind the marinated meat at medium grind and fold in the braised pork belly. Shape the ground meat into four 8-ounce patties. Add olive oil to a skillet over medium heat. Once the oil is hot, add the patties and sauté for 5 minutes on each side until medium cooked. While the burgers are cooking, add the canola oil to a large pot and heat until 275 degrees. Add the sliced shallots and fry until golden and crispy. Lift out and transfer to paper towels to drain. Toast the sliced rolls. Add mayo on both the top and bottom slice. Place the burger on the bottom slice and finish with green tomato chutney and crispy shallots.

Braised pork belly
Heat the oven to 350 degrees. Heat the oil in a large ovenproof skillet over medium heat until the oil slides easily across the pan. Salt and pepper the pork and add it, fat-side down, to the skillet. Cook until the skin is browned, about 15 minutes, then transfer the pork to a plate. 

Pour off all but about 2 tablespoons of fat and add the onions, carrots, celery, leek, and garlic to the skillet. Cook the vegetables, stirring occasionally, until they are tender and beginning to brown, about 20 minutes. Return the pork belly to the skillet, fat-side up, and add about 2 cups of stock (it should surround not cover the meat). Bring the stock to a simmer then transfer the skillet to the oven. Gently simmer the pork, uncovered, for 1 hour then add another cup of stock. Continue cooking until the pork is tender enough to cut with a fork, about 1 hour longer. 

Allow the pork to cool in the braising liquid until cool enough to handle. Remove the pork from the liquid, then gently lift off and discard the skin (use a small knife to separate any pieces that don't come away from the fat easily). Set aside to chill.

Green tomato chutney
Makes about 5 cups: Heat the oil in a large saucepan over medium heat until it slides easily across the pan. Add the garlic, jalapeno, ginger, shallots, and red pepper. Cook, stirring frequently, for 1-2 minutes, then add the green tomatoes and salt. Cook, stirring frequently, for about 2 minutes more, then add the cardamom, mustard seed, dried mustard, coriander seed, fennel seed, and cayenne. When the spices are fragrant, 1-2 minutes more, add the vinegar, sugar, tarragon, and thyme. Reduce the heat to low and cook at a gentle simmer until the tomatoes are tender, about 30 minutes. Adjust the seasoning with salt, sugar, and cayenne and serve warm, cool, or at room temperature.This chutney should be stored in the refrigerator where it will last several weeks.