How to make it

  • Preparation Special Equipment: Smoker
  • Preparing the Pork Belly:
  • Bring the gallon of water to a boil and add the salt.
  • Once the salt dissolves, cool the brine.
  • Pour the brine into a dish and place the pork belly into the brine.
  • Brine the pork belly for 6 hours in the refrigerator.
  • After 6 hours remove the belly and rinse well under cold water.
  • Pat the belly dry and coat the belly with the pastrami spice.
  • Then smoke the belly for 1 hour using hickory wood chips at 225 degrees.
  • After smoking the belly, place the belly into a pan with a rack and place about 2 cups of water in the pan.
  • Cover with foil and cook at 275 degrees for 6 hours.
  • Once the pork belly is fork tender, remove.
  • Press the belly between two pans and cool.
  • Once cool, cut into
  • 2 inch x 2 inch x 2 inch cubes.
  • Making the Slaw:
  • Place the heavy cream, water, vinegar, salt and caraway into a pot and bring to a boil.
  • Meanwhile, finely julienne the cabbage and carrots.
  • Once mixture comes to a boil, pour over the cabbage and carrots.
  • Cover and let cool on the counter.
  • After about 30 minutes, poke 3 holes into the plastic and place into the refrigerator until serving.
  • Making the Russian Dressing:
  • Place the mayonnaise, ketchup, cornichon, lemon juice, lemon zest, parsley, salt, and pepper into a bowl and mix well.
  • Reserve until serving.
  • Plating: Place the pastrami cubes onto a baking dish and cover with a slice of cheese.
  • Place under a broiler until the cheese melts.
  • Place the pastrami cubes on the bottom slice of the roll and garnish with the cole slaw and dressing.
  • Then place the top roll on top and enjoy.

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    " It was excellent "
    momo_55grandma ate it and said...
    luv these sliders high5 post thanks
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