Ancho Crusted Pork Belly Sliders
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
- Using a sharp knife, score fat side of pork belly by slicing diagonally about 1 1/2-inches apart. Do not penetrate meat.
- 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.
- Place pork bellies, fat side up, in shallow roasting pan; cover and refrigerate 24 hours.
MUSTARD
- To make mustard, combine jam, mustards, agave nectar and wasabi powder, mix well. Cover and refrigerate.
- 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.
- 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.
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