Ancho Crusted Pork Belly Sliders - Ginsberg's Foods
Customize Consent Preferences

We use cookies to help you navigate efficiently and perform certain functions. You will find detailed information about all cookies under each consent category below.

The cookies that are categorized as "Necessary" are stored on your browser as they are essential for enabling the basic functionalities of the site. ... 

Always Active

Necessary cookies are required to enable the basic features of this site, such as providing secure log-in or adjusting your consent preferences. These cookies do not store any personally identifiable data.

No cookies to display.

Functional cookies help perform certain functionalities like sharing the content of the website on social media platforms, collecting feedback, and other third-party features.

No cookies to display.

Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics such as the number of visitors, bounce rate, traffic source, etc.

No cookies to display.

Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.

No cookies to display.

Advertisement cookies are used to provide visitors with customized advertisements based on the pages you visited previously and to analyze the effectiveness of the ad campaigns.

No cookies to display.

Ancho Crusted Pork Belly Sliders
Course

, , ,

Cuisine

,

Category

,

Serving Size

30

SKU: 32315 Category: Tag:

Ingredients

 

PORK BELLIES

• 2 Smithfield Skinless Pork Bellies 
• 2 cups Apple juice
• 1 cup Pineapple juice

SPICE RUB

• 1 cup brown sugar
• 1 cup Black pepper, coarse grind
• 1 cup Ancho chile powder
• 2 Tbsp Coriander, ground 
• 2 Tbsp White pepper, ground
• 2 Tbsp Kosher salt
• 2 Tbsp Granulated garlic
• 2 Tbsp Granulated onion

SPICE RUB

•1 cup brown sugar
• 1 cup Black pepper, coarse grind
• 1 cup Ancho chile powder
• 2 Tbsp Coriander, ground 
• 2 Tbsp White pepper, ground
• 2 Tbsp Kosher salt 
• 2 Tbsp Granulated garlic
• 2 Tbsp Granulated onion

RASPBERRY WASABI MUSTARD

• 1/2 cup 2 tablespoons Red raspberry jam, seedless
• 1/4 cup Mustard, whole grain
• 1/4 cup Agave nectar
• 2 Tbsp Dijon mustard
• 1/2 tsp Wasabi powder
• 30 pretzel slider rolls
• 2 lb goat cheese with rosemary seasoning

Directions

 

PORK BELLY

  1. Using a sharp knife, score fat side of pork belly by slicing diagonally about 1 1/2-inches apart. Do not penetrate meat.
  2. Combine spice rub ingredients. Season all sides of pork bellies with 1/2 cup rub; pressing deep into score marks. Store remaining rub for additional uses.
  3. Place pork bellies, fat side up, in shallow roasting pan; cover and refrigerate 24 hours.

MUSTARD

  1. To make mustard, combine jam, mustards, agave nectar and wasabi powder, mix well. Cover and refrigerate.
  2. Heat convection oven to 275°F. Remove cover from bellies and roast 1 hour,; remove from oven. Pour apple and pineapple juice over bellies, cover tightly with aluminum foil. Braise about 1 1/2 hours or until very tender. Let rest 30 minutes and slice thin.
  3. On heel of pretzel roll layer 2 oz pork belly, 2 teaspoons raspberry wasabi mustard, 1 oz rosemary goat cheese and crown of roll. Serve immediately.
Your Partner in Culinary Excellence Customer Portal Follow Us