cowboy butter pork belly casserole

How To Make cowboy butter pork belly casserole

• Step 1
  Preheat oven to 350 degrees F. Coat the sides and bottom of a 9-inch baking dish with cooking spray.
• Step 2
  Heat 1 tablespoon olive oil in a large, deep skillet over medium heat. Add whole kernel corn and chopped red onion. Saute for 4 minutes until they are tender. Season with 2 tablespoons of cowboy butter seasoning. Remove from heat.
• Step 3
  Spoon into a greased baking dish and spread evenly. Sprinkle with shredded Parmesan cheese.
• Step 4
  Cut sliced pork belly into 1/2 inch cubes.
• Step 5
  Heat the remaining olive oil in the same skillet over medium-high heat. Add pork belly cubes and fry for 3 minutes on each side until crispy and golden brown.
• Step 6
  Stir in Dijon mustard, barbecue sauce, brown sugar, Worcestershire sauce, and 2 tablespoons cowboy butter seasoning. Remove from heat.
• Step 7
  Use a slotted spoon and place onto the sauteed corn mixture in the baking dish; mix well.
• Step 8
  Melt margarine in a medium saucepan over medium heat. Combine heavy cream, half and half, cream cheese, soups, and remaining cowboy butter seasoning; stir well. Let it simmer for 8 minutes or until thickened.
• Step 9
  Remove from heat. Pour into the pork belly mixture and spread evenly. Sprinkle with shredded Monterey Jack cheese.
• Step 10
  Bake for 25 minutes or until golden brown.
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