"Three little pigs" sandwich, courtesy of Christian Hattemer or Milestone 229.

For 1 Sandwich

-- Brioche bun

-- 3 oz Cooked pork belly

-- 4 oz Pulled pork

-- 2 Slices really good bacon

-- Three pickles

-- 1 oz coleslaw

-- 2 oz Mustard barbecue

For the belly:

One nice-sized chunk of pork belly. (It is always nice to have some belly on hand so my suggestion would be to buy a piece that nicely fits your roasting pan or the pan you plan to use. Belly is available at both Crestview Market in Clintonville, CAM on Bethel Road, and Bluescreek Farm stand in the North Market.

Per pound of belly you will need about 3 oz. of a 50/50 mixture of kosher salt and brown sugar.

1. Take the belly out of the bag and rub it with the salt and brown sugar mix. Leave it in the fridge for at least 6 hours and no more than 24.

2. Rinse the belly to remove the excess salt and sugar. You will notice a marked change in the texture of the outside of the belly. This is the beginning of the curing process.

3. Place the belly in an appropriate sized pan and roast at 200 degrees for 5 hours.

4. I always suggest poking your head in and looking at the stuff in the oven while it is cooking. The belly will go from kinda raw and wiggly, to being very firm and tough. You will know it is done when you poke at it and the fat feels light and has significant "give" to it. It will also be carmely on the outside.

5. Take the belly out of the oven and let it cool off a bit while you figure out what you are going to weight it with. You need to press the belly to compact the fat and make it more uniformly sized. We have a bunch of pans of the same size and use another "hotel" pan to put on top with a couple cans for weight. Pop it in the fridge ideally overnight.

6. When the belly comes out of the pan you will have two great byproducts. Fat and pork "juice." Keep both. The fat is great for sautéing and cooking things confit-style. The pork juice adds a saltiness and sweetness to anything and is like super stock.

One nice sized chunk of pork shoulder.

1. Rub the shoulder with something that makes you happy. We use some mustard, a spice mix, salt and brown sugar. This also wants to sit for 6 to 24 hours. This is not a hard recipe but it takes some time.

2. We are not making BBQ. You should feel free to make this into BBQ at this point by cooking this in the smoker. We did not have the space for smokers so we roast in the convection oven. There are tradeoffs. I like how we do this. The oven has better control over temperature then the smoker and is more consistent. The downside is no great smoky flavor or aromas in the kitchen.

3. We cook the shoulders at 180 for about 8 hours.

4. Then we pull them out of the oven and let them cool off a bit. We separate the really big chunks of fat, vein and anything that feels tough or nasty. We try to keep the meat in decent sized chunks so the when you eat the sandwich you are biting into something.

So to put it all together we start by toasting the bun. The belly gets sliced into pieces that are about a ½-inch thick by the width of the bun and put in a hot cast iron pan to render a bit and caramelize. The pulled pork gets warmed up in the oven, the bacon gets cooked like bacon. Then we build by layering the bun with belly, pulled pork, bacon, barbecue sauce, slaw and pickles.

We serve it with some mustard barbecue and fries but feel free to add your own sauce.