Southern Pork Belly Sliders

Smoky.Ribs's picture

Jul. 08, 2015

In this video, I take classic southern flavors, and put a modern twist to them by creating a Southern Pork Belly Slider!

Ingredients

For pork belly
Pork belly 5 Pound
Cajun rub 4 Tablespoon
Yellow onion 1
Celery stalks 3
Bell pepper 1
Beer 24 Fluid Ounce
For sauce
Mayonnaise 1/4 Cup (4 tbs)
Chili sauce 1/4 Cup (4 tbs)
Ketchup 1/4 Cup (4 tbs)
Prepared mustard 1 Teaspoon
Worcestershire sauce 1 Teaspoon
Vegetable oil 1/2 Cup (8 tbs)
Minced onion 2 Tablespoon
Garlic 2 Clove (10 gm) , finely chopped
Freshly ground pepper To Taste
Oil 1/2 Cup (8 tbs)
For whole cake
Whole meal 1 Cup (16 tbs)
Self rising flour 1 Cup (16 tbs)
Eggs 2
Buttermilk 3/4 Cup (12 tbs)
White sugar 1 Tablespoon
Water 6 1/3 Tablespoon

Directions

GETTING READY

1. Prepare the grill for smoking by keeping a pecan wood on the grill. Arrange the grill for cooking as seen the video.

 

MAKING

2. Rub pork belly with the spice mix.

3. Spread the chopped vegetables at the bottom of the pan. Season with salt and pepper.

4. Place the pork belly on top of the vegetables. Pour beer into the pan.

5. Put the pan on the grill. Cover and cook the pork belly for 2 to 3 hours or until it reaches an internal temperature of 185 F.

6. Remove the pork belly from the pan and cover it in a foil. Let it sit for sometime.

7. Meanwhile prepare the sauce by mixing together mayonnaise, chili sauce, ketchup,prepared mustard, worcestershire sauce, freshly ground pepper, onion and garlic. Blend until smooth and well mixed. Refrigerate until needed.

8.  Slice the pork belly and set it aside.

9. In a separate bowl, whisk together whole meal, self rising flour, buttermilk, egg, sugar and water to prepare the batter.

10. Use this batter to make cakes by dropping it in batches on a hot pan and flipping when done. Keep the whole cakes aside.

11. Heat lard until hot.

12. Deep fry the pork belly until crispy. 

 

FINALIZING

14. Layer a whole cake with fried pork belly slice. Slather some sauce over the pork belly.

15. Cover with the other whole cake.

 

SERVING

16. Serve as it is and enjoy!!

 

 

 

Recipe Summary

Difficulty Level: Medium
Servings: 8

Nutrition Facts

Serving size

Calories 1101Calories from Fat 640

 % Daily Value*

Total Fat 72 g110.8%

Saturated Fat 17 g85%

Trans Fat 0 g

Cholesterol

Sodium 1525 mg63.54%

Total Carbohydrates 41 g13.7%

Dietary Fiber 1 g4%

Sugars 4 g

Protein 62 g124%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet