Smoked n Crisped Pork Belly Sandwich

BallisticBBQ's picture

Apr. 04, 2014

Smoked pork belly with a Jack Daniels glaze, then pepper crusted. Belly was then sliced like bacon and fried in a cast iron skillet. Best BLT I've EVER had!

Ingredients

Pork belly 4 Pound , trimmed and patted dry
Rub 1 Cup (16 tbs)
Fresh ground black pepper To Taste
For glaze
Jack daniels 2 Cup (32 tbs)
Whole coriander seeds 1 Tablespoon
Crushed pepper 3 Pinch
Celery seeds 4 Pinch
Apple vinegar 1/4 Cup (4 tbs)
Mustard powder 1 Teaspoon
Butter 1 Tablespoon
Maple syrup 1 1/2 Cup (24 tbs)
Kosher salt 1 Teaspoon
For mayonnaise
Mayonaisse 1/2 Cup (8 tbs)
South western seasoning 1 Teaspoon
Lime juice 1/2 Teaspoon
Extra virgin olive oil 1 Teaspoon
Ciabatta roll 5 (as needed)
Avocado wedges 15 (as needed)
Tomato slice 5 (as needed)
Arugula leaves 1/4 Cup (4 tbs)

Directions

GETTING READY

1. Coat the pork belly well with the rub, place in a zip loc bag and refrigerate for 24 hours.

2. Preheat the grill pit to 200F.

MAKING

3. Wipe off the rub and slice the belly into 2. Place on the heated grill, allow to cook for about 60 minutes at 150.

4. In a saucepan, pour in jack daniels, add coriander seeds and bring to a simmer, add crushed pepper, celery seed, apple vinegar, mustard powder, butter, maple syrup and kosher salt, bring to a boil and then simmer until maple syrup like consistency is attained.

5. After 1 hour of grilling apply the glaze on meat and season with black pepper, place black on the grill. When done place in the refrigerator to cool.

6. In a small bowl, place mayonnaise, seasoning, lime juice and olive oil, mix together and refrigerate to cool.

7. Slice the cooked pork belly into strips. Place the skillet on the grill and arrange the slices onto it. Once crisp, transfer to a paper towel.

8. On a bottom part of the roll, apply mayonnaise, place arugula, slices of pork, avocado and tomato, apply mayonnaise on the inside of the upper half, close the sandwich and cut into half.

SERVING

9. Serve with your choice of beverage.

Recipe Summary

Difficulty Level: Medium
Cook Time: 180 Minutes
Ready In: 180 Minutes
Servings: 10

Nutrition Facts

Serving size

Calories 970Calories from Fat 368

 % Daily Value*

Total Fat 41 g63.1%

Saturated Fat 10 g50%

Trans Fat 0 g

Cholesterol

Sodium 847 mg35.29%

Total Carbohydrates 77 g25.7%

Dietary Fiber 3 g12%

Sugars 30 g

Protein 41 g82%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet