Pork Belly Pastrami SlidersFrom midgelet 3 years ago
- 1 pounds pork belly shopping list
- 1 cup salt shopping list
- 1 gallon water shopping list
- 1 cup pastrami spice Seasoning, found in most specialty stores or on-line shopping list
- 12 slider rolls (most markets sell slider rolls) shopping list
- 12 slices of raclette cheese, 2 inch by 2 inch shopping list
- 1 head green cabbage shopping list
- 1 pc carrot, julienne shopping list
- 1 cup heavy cream shopping list
- 1/2 cup white wine vinegar shopping list
- 1/2 cup water shopping list
- sugar, to taste shopping list
- 1 tsp. caraway seeds, ground shopping list
- 1/2 cup mayo shopping list
- 1/4 cup ketchup shopping list
- 2 tb cornichon, mince shopping list
- 2 tsp. lemon juice shopping list
- zest of one lemon, micro plane shopping list
- 2 tb parsley, sliced shopping list
- salt and pepper, to taste shopping list
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.
The Cookmidgelet Eastern, USA
The Rating2 people
luv these sliders high5 post thanksmomo_55grandma in Mountianview loved it
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