Andrew Zimmern’s Crispy Belly Bacon Sandwich with Jalapeño Jelly and Vinegar Slaw

Portion the bacon into 6 equal strips, roughly 5 ounces a piece.

Cook the bacon in a cast-iron frying pan over medium heat until crispy, about 10 minutes per side, making sure the fat is rendered.

Butter the hot dog buns on all sides. Toast or griddle the buns, do not open or you risk splitting the bun and having it falling apart.

For the Jalapeño Jelly (yields 5 cups)
Remove stems and seeds from serranos and jalapeños, and discard them. Purée in a blender with 1 cup of the vinegar.

In a large saucepan, combine the purée with the remaining cup of vinegar and the sugar. Bring to a boil and let boil for 10 minutes, stirring constantly.

Stir in the liquid pectin and return to a boil. Boil for 1 minute more and remove from heat. Skim off any foam. Chill and refrigerate.

For the Vinegar Slaw
In a saucepan over medium heat, combine ingredients for the dressing; bring to a boil. Simmer, stirring, until sugar is dissolved. Cool and refrigerate.

In a large serving bowl, combine the shredded cabbage, parsley, grated carrot and 1 tablespoon of salt. Mix with about 2 cups of the dressing and toss.

To assemble, place the bacon in the toasted buns. Spread 2 tablespoons of jalapeño jelly on the meat and top with 1/2 cup of coleslaw.