SOUTHERN PORK BELLY RECIPE RECIPES

Steps:

• Get your charcoal grill ready to 300 degrees F (150 degrees C).
• Cut straight across the Pork Belly (2 pound) to help the rub into the pork and aid in slicing after the pork is smoked.
• Generously spread the Cajun Rub (3 tablespoon) on both sides.
• Chop Celery (3 stalk), Yellow Onion (2) and Green Bell Pepper (1) and add to the bottom of a pan. Add some Salt and Pepper (to taste).
• Lay your pork belly on top of the vegetables. It will suspend it from the bottom.
• Add Beer (36 fluid ounce), enough to cover the pork meat.
• Add some pecan wood chips to the charcoal grill, then the deflector plate for indirect cooking and finally the stainless steel grate.
• Add your pan of pork belly and cook for roughly 3 hours or until internal temperature is 185 degrees F or 85 degrees C.
• 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.
• In a bowl, add Mayonnaise (1 cup), Chili Sauce (1/4 cup), Ketchup (1/4 cup), Yellow Mustard (1 teaspoon), Worcestershire Sauce (1 teaspoon), Vegetable Oil (1/2 cup), Ground Black Pepper (1 teaspoon), Onion (2 tablespoon), Garlic (2 clove) and the juice of the Lemon (1/2).
• Blend thoroughly with an immersion blender. Taste for seasoning. Cover and refrigerate the Mississippi comeback sauce.
• Slice your rested pork belly.
• In a mixing bowl, whisk Self-Rising Flour (1 cup), Self-Rising Cornmeal (1 cup), Granulated Sugar (1 tablespoon), Egg (2), Buttermilk (3/4 cup), Water (1/3 cup) and an additional tablespoon of water.
• 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.
• In a deep pan, heat your Lard (to taste).
• Fry up your pork belly until crispy.
• 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!

Steps:

• Preheat oven to 200 degrees F (95 degrees C).
• Season pork belly all over with smoked paprika, salt, and black pepper. Wrap pork in parchment paper; wrap a second time in aluminum foil, and a third time in another sheet of aluminum foil. Place pork packet in a baking dish.
• Roast in the preheated oven until tender for 6 hours. Let cool in wrappings to room temperature; place cooled packet in refrigerator and chill for 8 hours or overnight.
• Unwrap chilled meat. Save any rendered fat that falls away when unwrapping pork.
• Cut meat into 6 equal-size portions. Cut 1/8-inch by 1/8-inch slashes in the fat-side of the pork. Season with salt.
• Heat 2 tablespoons reserved pork fat in a skillet over medium heat. Place pork belly, fat side down, in hot fat; cook until well-browned on all sides and heated through, 5 to 10 minutes. Transfer pork belly to a plate, drizzle with olive oil and season with pepper.