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RECIPE
24 INGREDIENTS19 STEPS3hr 30min

Southern Pork Belly Sliders

5.0
1 Ratings
I take classic southern flavors, and put a modern twist to them by creating a Southern Pork Belly Slider using hoe cakes, fried smoked pork belly, and some Mississippi comeback sauce.
Southern Pork Belly Sliders Recipe | SideChef
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I take classic southern flavors, and put a modern twist to them by creating a Southern Pork Belly Slider using hoe cakes, fried smoked pork belly, and some Mississippi comeback sauce.
SmokyRibs
Here you will find southern barbecue, Gulf Coast seafood, Cajun cuisine, and more great recipes!
https://www.smokyribs.com/
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Estimated Total: Estimated Total:
Fulfilled by
SmokyRibs
Here you will find southern barbecue, Gulf Coast seafood, Cajun cuisine, and more great recipes!
https://www.smokyribs.com/
3hr 30min
Total Time
$3.56
Cost Per Serving

Ingredients

US / METRIC
Servings:
8
Serves 8
3 Tbsp
Cajun Rub
3 stalks
to taste
Salt and Pepper
36 fl oz
Beer
or Ale
1 cup
Mayonnaise
1/4 cup
Chili Sauce
1/4 cup
1 tsp
Yellow Mustard
1 tsp
Worcestershire Sauce
1/2 cup
Vegetable Oil
2 cloves
Garlic , minced
2 Tbsp
Onions , minced
1/2
1 cup
Self-Rising Cornmeal
1 cup
Self-Rising Flour
3/4 cup
Buttermilk
1/3 cup
Water
to taste
Lard
or Vegetable Oil
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Nutrition Per Serving

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CALORIES
1167
FAT
98.6 g
PROTEIN
17.3 g
CARBS
44.9 g

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 (2 lb) 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 and 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 (36 fl oz) , 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 (1 cup) , Chili Sauce (1/4 cup) , Ketchup (1/4 cup) , Yellow Mustard (1 tsp) , Worcestershire Sauce (1 tsp) , Vegetable Oil (1/2 cup) , 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 (1 cup) , Self-Rising Cornmeal (1 cup) , Granulated Sugar (1 Tbsp) , Eggs (2) , Buttermilk (3/4 cup) , Water (1/3 cup) 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.
Step 15
Finish cooking the other side of your hoe cakes.
Step 16
In a deep pan, heat your Lard (to taste) .
Step 17
Fry up your pork belly until crispy.
Step 18
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.
Step 19
Serve immediately and enjoy your Pork Belly Slider!
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Nutrition Per Serving
Calories
1167
% Daily Value*
Fat
98.6 g
126%
Saturated Fat
37.5 g
188%
Trans Fat
0.0 g
--
Cholesterol
140.7 mg
47%
Carbohydrates
44.9 g
16%
Fiber
4.0 g
14%
Sugars
11.4 g
--
Protein
17.3 g
35%
Sodium
1304.9 mg
57%
Vitamin D
0.5 µg
2%
Calcium
155.2 mg
12%
Iron
3.2 mg
18%
Potassium
528.1 mg
11%
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