Pork Belly & Apple Slaw Slider

Pork Belly & Rub                   Yield:

• Approx. 3.5 lb. skin on Pork Belly
• 1 lb. Brown Sugar
• 2 oz Granulated Garlic
• 2 oz Granulated Onion
• 2 oz Kosher Salt
• 1 oz Red Chili Powder *Using a different chili powder will give different variations of rub. Have fun and remember this is a great rub for a variety of proteins
• 1 oz Paprika
• .5 oz Cumin
• .5 oz White Pepper
• .5 oz Cayenne Pepper
• .5 oz Cinnamon
   

1. Mix all dry ingredients together in a large bowl
2. Score pork belly on skin side diagonally across. *Do not score belly if cooking without skin
3. Rub belly underside first then flip and rub seasoning generously across scored belly. *You will have additional rub left over for later use
4. Let marinate for 48 hours before baking. Add some additional seasoning on top side of belly before placing in oven. 
5. Bake at 475°F for appx 15 minutes to crisp skin before lowering temp to 275°F and cooking for an additional 2 to 2.5 hours. Ensure pork belly is a minimum of 190°F or tender
6. Allow Belly to rest for 20 minutes once pulled from oven before slicing

Apple Slaw Dressing

• 1 cup Mayo
• 2 oz Honey
• .75 oz Apple Cider Vinegar 
• .25 oz Maggi Liquid Seasoning
• 2 tsp Salt
• 2 tsp Pepper
   

1. Mix all ingredients together and set aside. 

Apple Slaw

• 2 diced or julienne Granny Smith Apples 
• 1 cup diced or julienne Green Cabbage
• .5 cup diced or julienne Fennel Bulb
• .5 cup diced or julienne Red or Yellow Bell Pepper
• .25 cup diced Green Onion
• 1 oz diced and de-seeded Jalapeno

1. Clean and cut all ingredients   *For extra spice leave seeds in diced jalapeno
2. Mix all ingredients in a bowl with slaw dressing and gently toss

Assembly:

1. Toast inside of Brioche Slider Bun with butter until golden.
2. Place two pieces of belly on the bottom bun. Roughly 2oz
3. Put on apple slaw. 1.5oz

Put top bun, pick, and enjoy! *Rub small amount of butter on top of bun to place garnish if desired