from the kitchen of Chef Matt Kershner
Equipment Needed
1 – Small Bowl
2 – Plastic Wrap
3 – Kitchen Knife
Ingredients
| Amount | Unit | Ingredients |
| For the Rub… | ||
| 2 | tbsp | Salt |
| 3 | tbsp | Smoked paprika |
| 4 | tsp | Garlic powder |
| 2 | tsp | Mustard powder |
| 2 | tsp | Black pepper |
| 1 | cup | Brown sugar |
| 3 | lb | Skinless pork belly |
| For the Sandwich.. | ||
| 4 | soft | Brioche buns |
| Sweet Carolina-style BBQ sauce | ||
| Dill Pickles | ||
| Pork Belly; cooked, cooled, and sliced | ||
| 4 | tbsp | Butter, for toasting buns |
Instructions
- In a small bowl, combine all spices and mix well.
- Pat the pork belly dry with a paper towel. Completely rub the pork belly with your spice blend, making sure to cover the entire piece of meat.
- Wrap the pork belly with plastic wrap and refrigerate for 24 hours.
- After 24 hours, roast on a wire rack in preheated 425 degree oven for 15 minutes.
- After 15 minutes, turn one down to 325 degrees and continue roasting for 1 hour until pork is crispy on the outside.
- Remove from oven and cool pork belly overnight in the fridge.
- After cooling overnight, slice pork into 1/4 inch slices.
- Sauté sliced pork in BBQ sauce before building sandwiches.
- Spread brioche rolls with butter and lightly toast until golden brown.
- Arrange hot sliced pork belly onto the bottom of the bun, followed by more BBQ sauce if desired, pickles, and other desired toppings.
- Serve hot and enjoy!
“This sandwich is a winter time favorite of mine because it’s so easy to make and nothing beats the hearty, sweet, and salty taste of pork belly on a dreary winter’s night. This sandwich is open-ended, meaning it can be topped with whatever you want. Try it with pickled vegetables, coleslaw, cheese, caramelized onions, or even bacon! It’s sure to please any picky eater.”
Matthew Kershner