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Southern Pork Belly Sliders
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25 INGREDIENTS • 16 STEPS • 3HRS 30MINS

Southern Pork Belly Sliders

Recipe

5.0

2 ratings
Classic southern flavors with a modern twist. The Southern Pork Belly Slider uses hoe cakes, fried smoked pork belly, and some Mississippi comeback sauce.
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Classic southern flavors with a modern twist. The Southern Pork Belly Slider uses hoe cakes, fried smoked pork belly, and some Mississippi comeback sauce.
author_avatar
Smoky Ribs BBQ
Here you will find southern barbecue, Gulf Coast seafood, Cajun cuisine, and more great recipes!

3HRS 30MINS

Total Time

$3.46

Cost Per Serving

Ingredients

Servings
8
us / metric
Pork Belly
905 g
Pork Belly
Cajun Rub
3 Tbsp
Cajun Rub
Yellow Onion
2
Yellow Onions
Celery
3 stalks
Celery
Green Bell Pepper
1
Green Bell Pepper
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper
Beer
1.1 L
Beer
or Ale
Mayonnaise
230 g
Mayonnaise
Chili Sauce
4 Tbsp
Chili Sauce
Ketchup
4 Tbsp
Ketchup
Yellow Mustard
1 tsp
Yellow Mustard
Worcestershire Sauce
1 tsp
Worcestershire Sauce
Vegetable Oil
120 mL
Vegetable Oil
Ground Black Pepper
1 tsp
Ground Black Pepper
Garlic
2 cloves
Garlic, minced
Onion
2 Tbsp
Onions, minced
Lemon
1/2
Lemon
Self-Rising Cornmeal
120 g
Self-Rising Cornmeal
Self-Rising Flour
125 g
Self-Rising Flour
Egg
2
Eggs
Buttermilk
180 mL
Buttermilk
Granulated Sugar
1 Tbsp
Granulated Sugar
Water
80 mL
Water
Lard
to taste
Lard
or Vegetable Oil

Nutrition Per Serving

VIEW ALL
Calories
1151
Fat
98.2 g
Protein
17.0 g
Carbs
41.9 g
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author_avatar
Smoky Ribs BBQ
Here you will find southern barbecue, Gulf Coast seafood, Cajun cuisine, and more great recipes!

Cooking Instructions

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step 1
Get your charcoal grill ready to 300 degrees F (150 degrees C).
step 2
Cut straight across the Pork Belly (905 g) to help the rub into the pork and aid in slicing after the pork is smoked.
step 3
Generously spread the Cajun Rub (3 Tbsp) on both sides.
step 4
Chop Celery (3 stalks), Yellow Onions (2) and Green Bell Pepper (1) and add to the bottom of a pan. Add some Salt (to taste) and Ground Black Pepper (to taste).
step 5
Lay your pork belly on top of the vegetables. It will suspend it from the bottom.
step 6
Add Beer (1.1 L), enough to cover the pork meat.
step 7
Add some pecan wood chips to the charcoal grill, then the deflector plate for indirect cooking and finally the stainless steel grate.
step 8
Add your pan of pork belly and cook for roughly 3 hours or until internal temperature is 185 degrees F or 85 degrees C.
step 9
Remove pork belly from the pan and wrap it in aluminum foil. The pork belly will be very moist and tender and would have reduced in size.
step 10
In a bowl, add Mayonnaise (230 g), Chili Sauce (4 Tbsp), Ketchup (4 Tbsp), Yellow Mustard (1 tsp), Worcestershire Sauce (1 tsp), Vegetable Oil (120 mL), Ground Black Pepper (1 tsp), Onions (2 Tbsp), Garlic (2 cloves) and the juice of the Lemon (1/2).
step 11
Blend thoroughly with an immersion blender. Taste for seasoning. Cover and refrigerate the Mississippi comeback sauce.
step 12
Slice your rested pork belly.
step 13
In a mixing bowl, whisk Self-Rising Flour (125 g), Self-Rising Cornmeal (120 g), Granulated Sugar (1 Tbsp), Eggs (2), Buttermilk (180 mL), Water (80 mL) and an additional tablespoon of water.
step 14
In a pan with some oil, add some batter and if you see it starting bubble to turning brown on the edges then it's time to flip. Finish cooking the other side of your hoe cakes.
step 15
In a deep pan, heat your Lard (to taste). Fry up your pork belly until crispy.
step 16
Plate up by starting with a hoe cake, then the fried pork belly, and finally the Mississippi comeback sauce and top it with another hoe cake. Serve immediately and enjoy your Pork Belly Slider!

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