Sweet & Spicy Pork Belly Sandwiches
with Asian Slaw
- Chairman’s Reserve® Pork Belly (approx 4 lb)
- 2 to 3 tablespoons stone ground mustard
- 3/4 cup Big Poppa Smokers Sweet Money or other BBQ rub
- 3 tablespoons olive oil
- 1 tablespoon sesame oil
- 1/4 cup rice wine vinegar
- 1 1/2 tablespoons soy sauce
- 1 tablespoon minced garlic
- 1 tablespoon ginger
- 1 tablespoon Sriracha, to taste
- 1 bag classic coleslaw
- 1 package Hawaiian sweet rolls dinner rolls
- Cherrywood chips or chunks for smoking
- Heat smoker or charcoal/gas grill that has been set up for indirect grilling to 275°F (medium/low on gas grill).
- Generously rub the pork belly with the mustard covering all sides. Sprinkle rub generously on top of mustard. Let sit out on counter for 30 minutes or in fridge covered overnight to allow the rub to dissolve.
- Place seasoned pork belly on smoker or grill. Add cherrywood to smoker or make foil pouch and place directly above flame on the grate of the grill.
- Cook until a good bark has developed (3 to 4 hours, will vary depending on cooking source) and the internal temperature is in 195°F-200°F range and a probe is inserted with very little effort.
- Remove cooked pork belly from smoker and place in pan and cover, letting rest for 20 to 30 minutes to allow the juices to redistribute throughout the belly.
- While the meat is resting, combine olive oil, sesame oil, rice wine, vinegar, soy sauce, garlic, ginger and Sriracha in a bowl and mix well.
- Toss the coleslaw in this mixture and place back into refrigerator. Doing this step just before assembling the sandwiches ensures the slaw stays crunchy. The dressing can be mixed in advance and added to coleslaw mix just before serving. Note: Adding the entire bag of coleslaw may not be necessary.
- Slice pork belly into thick slices and place onto halved Hawaiian dinner rolls. Top with Asian coleslaw.
About the chef:
Iowa barbecue competitor Justin McGlaun has been in the game for a decade. Most weekends, he and his family can be found cooking across the country. His team, Lucky’s Q, has participated in nearly 200 competitions and won 24 Grand Championship and 22 Reserve Grand Championship titles. Some of their biggest wins are the Sam’s Club National Championship and King of the Smoker. It looks like barbecue talent runs in the family; Justin’s 8-year-old son, Gavin, took home first place at the 2019 American Royal in Kansas City.