Recipe of the Week
Pork belly sliders
- 2 ½ lbs. fresh Ohio pork belly salt and sugar cured for 10-14 days
- 12oz. barbecue sauce
- 18 ea. soft rolls
- 18 oz. jalapeno slaw
To cure the Pork belly mix 2 c. brown sugar with 1 c. sea salt, coat the whole belly with cure and put in a ziplock bag for 10-14 days until firm to the touch.
Rinse the belly and soak in water for one hour to pull some of the salt out of the bacon.
Smoke at 100 degrees for 3-4 hours. (For those without a smoke, cook the pork for 90 minutes at 350 degrees.)
Let rest overnight.
The next day cut into 2x2 in cubes and braise half cover with chicken stock for 45-60 min at 350 degrees. When you pierce it with a fork the fork slides out easily the bacon is done.
Let cool for 2 hours.
When ready to serve deep fry in 350 degree oil until crispy.
Toss with the barbecue sauce.Toast the slider buns.Put the slaw on the bottom and place belly on top.Put on top bun and skewer with a toothpick.
Serve with fresh cut fries.
- 1 large head of green cabbage shredded
- 1 bunch of fresh cilantro
- 6 each fresh jalapenos
- 3 c. mayo
- 1c. sugar
- ½ c. white vinegar
- Salt and pepper to taste.
Place jalapenos and cilantro in food processor and blend until chopped.
Mix in the mayo, sugar, and vinegar.
Mix in the shredded cabbage and season to taste.
- 2c. ketchup
- 2c. sweet chili sauce
- 2c. molasses
- 1c. apple cider vinegar
- Salt and pepper to taste
Mix all together and simmer for 20 min.
Let cool then serve.