Cooking for 4 people
Ingredients
- 5 lb.
slab of skin-off pork belly
- 1/3 cup
BBQ rub
- 2 tbsp.
yellow mustard
-
slider buns
-
bread and butter pickles
-
butter for toasting buns
- 2 cup
beef stock
- 2 cup
root beer
- 1
bay leaf
- 2
white onions, large chunks
- 5 cloves
garlic, whole
-
salt and pepper to taste
- 1/2 cup
your favorite mayo
-
salt and pepper to taste
- 1
lemon, juiced
- 1 tbsp.
fresh dill, chopped
- 2 tbsp.
white onion, minced
1Food Prep
First, slather the pork belly with yellow mustard on all sides and generously season with your favorite barbecue rub.
Next, in a medium bowl, prepare the braising mixture.
Then, in a small bowl, prepare the mayo mixture and mix thoroughly.
2Grill Prep
Fuel: We recommend Kingsford™ Original Charcoal Briquets
Method: Direct-Heat Grilling
Temp: 400°F (Medium Heat) & 300°F (Low Heat)
3The Cook
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Grill the seasoned pork belly directly over the coals at 400°F on all sides until well caramelized, about 4 to 5 minutes per side.
Remove the pork belly and add it to a 9” x 13” size disposable aluminum pan.
Reduce the grill temperature to 300°F, add the braising mixture, and cook for 2 hours.
Baste the pork belly every 30 minutes with the drippings and braising liquid.
The pork belly is done when a knife can easily penetrate the meat layer, and it reaches an internal temperature of 145°F on a digital meat thermometer.
Allow the pork belly to rest in the braising liquid for at least 2 hours, or until cool enough to handle but still warm.
Cut 1 ½” thick slices, roughly the size of your slider rolls.
Spread the mayo mixture on both sides of the toasted slider bun.
You can also reduce your braising mixture into a glaze and drizzle over each slice of pork belly before assembling your sandwiches.
Garnish with bread and butter pickles.
Recipe created by Jean-Paul Bourgeois on behalf of Kingsford™ Charcoal and Masterbuilt.
For safe meat preparation, reference the USDA website.
