An American Story

The history of grilling at Kingsford is a classic American story. It all started in 1919 when Edward G. Kingsford helped Henry Ford procure a stretch of timberland to supply wood for his auto plants.

Read More

Kingsford® Preserve the Pit

Kingsford remains committed to celebrating Black barbecue culture by launching the second year of Preserve the Pit and doubling the investment in aspiring barbecue professionals.

Read More

American Pride

An American-made company founded over 100 years ago, Kingsford has a lot to be proud of. Our employees have been continuing the family tradition in backyards across the nation.

Read More
Recipes

Pork Belly Sliders with Dill Mayo and Bread & Butter Pickles

Dill mayo and bread-and-butter pickles top off these braised pork belly sliders for the perfect balance of sweet and sour.

Grill-friendly weather alert! It’s the perfect week to make brisket *weather forecast provided by Openweathermap.org
  • Previous
  • Next
Cooking for 4 people

Ingredients

  • 5 lb. slab of skin-off pork belly
  • 0.25 cup BBQ rub
  • 2 tbsp. yellow mustard
  • slider buns
  • bread and butter pickles
  • butter for toasting buns

Braising Mixture

  • 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

Mayo Mixture

  • 0.5 cup your favorite mayo
  • salt and pepper to taste
  • 1 lemon, juiced
  • 1 tbsp. fresh dill, chopped
  • 2 tbsp. white onion, minced

1 Food 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.

2 Grill Prep

Fuel: We recommend Kingsford® Original Charcoal Briquets

Method: Direct-Heat Grilling

Temp: 400°F (Medium Heat) & 300°F (Low Heat)

3 The 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.

Reviews
5.0
1 Reviews
Rated 5 out of 5 by from Fantastic This recipe was amazing! Made it for Super Bowl Sunday. I was able to do a lot of prep on it the day before. Came out super tender And delectable paired with the Dill Mayo and pickles? Touchdown!
Date published: 2023-05-26
  • y_2024, m_12, d_9, h_6
  • bvseo_bulk, prod_bvrr, vn_bulk_3.0.42
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_1
  • loc_en_US, sid_pork-belly-sliders-with-dill-mayo-and-bread-butter-pickles, prod, sort_[SortEntry(order=SUBMISSION_TIME, direction=DESCENDING)]
  • clientName_grillingcom
  • bvseo_sdk, p_sdk, 3.2.1
  • CLOUD, getReviews, 44.74ms
  • REVIEWS, PRODUCT
Background

Light your fire with Kingsford® products.

Explore our full range of charcoal, pellets and flavor boosters to take your grilling to the next level.