1cuppork belly, cut into cubescan substitute with thick cut bacon
8ozmushrooms, trimmed and quartered
1tbspDairy Free butter
2sprigs fres thyme
2sprigs fresh rosemary
2garlic cloves, minced
2slicedGluten Free bread, toasted
1/4cupDairy Free parmesan
Instructions
Pat the steaks dry and season both sides with salt and pepper. Allow to sit while heating the grill.
Heat the grill to 500-550. Place NanoBond pan on the grill and allow it to heat.
Add the pork belly to the pan and cook until crispy. Remove from the pan, leaving the drippings.
Place the steaks in the pan, cooking the first side for approximately 3 minutes before flipping.
Cook the second side approximately 3 minutes, or until you've reached your desired temperature.
Remove the steaks from the pan and allow them to rest.
Reduce the grill to medium-low. Add your pork belly back into the pan along with the mushrooms, butter, fresh herbs, and garlic. Sauté until the mushrooms are golden and tender.
To serve, sprinkle parmesan on the toasted bread. Top with the filet. Add the mushroom and pork belly mixture.