Double Pork Chili Cheese Dogs


Smithfield Double Pork Chili Cheese Dog.jpg

With football season finally back, we felt it was a good time to take our tailgating food game up a notch. And our challenge to ourselves was to come up with something that “tastes like sports” and that could be easily made in thirty minutes or less. Mission accepted, selves.

So we went to our go-to, favorite protein—our Smithfield Marinated Fresh Pork—and you helped us with the rest. We put up a story on Instagram and asked you to choose which of Smithfield’s mouthwatering flavors of fresh pork we’d use: Golden Rotisserie or Applewood Smoked Bacon. Needless to say, we weren’t shocked when bacon received 2/3 of your votes. Who doesn’t love bacon? (The answer: very few of you in our wonderful Hungry Fan community)!

Then the question was: Which classic game day dish needed a little updating for Fall 2019? We quickly settled on the chili cheese dog. It’s fun, beloved, and to dress it up wouldn’t require too many ingredients and we could keep it quick and crowd-pleasing.

The star of this dish is the Applewood Smoked Bacon Loin Filet because one package of it is like two amazing foods for the price of one! The bacon is more of a topping and doesn’t grill the best. So we used it to make the chili in our chili cheese dog next level. The pork itself is delicious and grills beautifully, especially when you slice it into 1/2 - 1” thick pieces. It certainly helps that it’s made from 100% fresh pork and doesn’t contain any artificial ingredients—just great protein and a ton of flavor.

The trick to this recipe is timing. Prepping the buns and the toppings (including the chili, the parsley bits and the cheese puff sprinkles) isn’t too tough. It’s timing the hot pork coming off the grill, coring it and then placing the cheese inside the pork so that the heat of the pork melts the cheese. If you struggle with it and the cheese doesn’t melt, don’t panic! You can always very quickly microwave the pork and cheese on a plate if you’re homegating. Or if you’re in the parking lot, throw the pork with the cheese onto a skillet, cover it, and place it on the grill for a minute or two until your cheese melts. Then dress the chili cheese dog accordingly.

Lastly, don’t forget to vote on your favorite “Real Fresh, Real Flavor, Real Fast” recipes, tips and tricks here! The contest runs through October 11 and your vote can win you eligibility for hundreds of sweepstakes prizes! For official rules, entry details, recipe ideas and more, visit SmithfieldRealFlavorRealFast.com.

Makes 4 Double Pork Chili Cheese Dogs

Ingredients:

  • 1 package Smithfield Applewood Smoked Bacon Fresh Pork Loin Filet

  • 1 can store-bought vegetarian chili

  • 1 cup cheese puffs, crushed into small bits

  • 4 hot dog buns

  • Vegetable oil

  • 1/2 cup flat leaf (Italian) parsley, finely minced

  • 8 sticks of cheddar string cheese (or mozzarella if you prefer)

  • Ketchup

  • Mustard

Directions:

  1. Preheat your grill to medium to medium-high heat.

  2. Separate the bacon from the pork loin filet and place all of it into a small sauté pan and set aside. Slice the pork loin filet into 1/2 - 1” thick pieces.

  3. Mix 1 tbsp of the crushed cheese puffs into a few tablespoons of the vegetable oil and mix well. (Yes, your oil will turn orange). Brush the cheese puff-infused oil onto the insides of your hot dog buns and place the buns oil-side down on the grill. Cook for 2 - 3 minutes or until the insides of the buns are toasted and are golden brown.

  4. Place your sauté pan full of bacon onto the grill. Allow the heat of the grill to fully cook the bacon. Once it’s fully cooked or just about there, add in the chili and mix well. Let it sit and warm while you place your pork loin filet slices on the grill. Cook evenly on both sides.

  5. Remove the pork from the grill. (Leave your chili on but turn the grill heat down to low or medium-low). Quickly core each pork slice by cutting out a circle from the middle of each piece. Set aside the middle bits.

  6. Then slide one to two sticks of string cheese through the insides of two to three slices of pork. (The pork should ring around the cheese sticks and melt the cheese. As aforementioned, if the cheese doesn’t melt, you can always microwave the pork and cheese for 20-30 seconds or you can place it in a skillet—covered—back on the grill to melt it).

  7. Finely chop the middle pieces of pork and stir into your chili.

  8. To serve, spread a small amount of the chili inside the hot dog bun, top with the pork and cheese, then top with more chili, some mustard, ketchup, a sprinkling of the parsley and a sprinkling of the cheese puff bits. Enjoy!