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Ingredients
Savor BBQ Pork Belly Sliders, marinated and slow-cooked until tender, topped with Ginger Grapefruit Chutney for a sweet and savory treat.
- pounds pork belly, skin removed
- 12 sandwich or slicer buns, steamed
- 2 cups red cabbage, shredded
For Marinade:
- 1/2 cup Florida Orange Juice
- 3/4 cup water
- 1/2 cup soy sauce
- 1/4 cup minced shallot
- 1/4 cup hoisin sauce*
- 3 tablespoons minced lemon grass*
- 2 tablespoons lime juice
- 2 tablespoons honey
- 2 tablespoons sugar
- 1 tablespoon Chinese five-spice powder*
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 tablespoon fish sauce*
- 1 1/2 teaspoons Florida Orange zest
- 1 teaspoon sriracha sauce*
For Ginger Grapefruit Chutney:
- 2 cups Florida Grapefruit segments
- 1/2 cup sugar
- 1/2 cup rice vinegar
- 1 tablespoon minced ginger
- 1 teaspoon curry powder
Instructions
- Prepare Marinade; Combine all ingredients in a bowl; mix thoroughly to combine. Place pork belly in non-metallic baking pan; pour marinade over pork belly; cover and refrigerate. Marinate at least 3 hours or preferably overnight.
- Bake pork belly with marinade in covered baking pan at 275 degrees for 2 to 2-1/2 hours until pork is fork tender. Remove from oven; cool slightly. Place a flat plate or dish on top of pork belly; weigh down with heavy object and refrigerate overnight.
- Prepare Ginger Grapefruit Chutney; Combine sugar and vinegar in medium saucepan; simmer over medium heat until reduced by half. Add grapefruit segments, ginger and curry powder; continue simmering until liquid evaporates. Remove from heat; reserve.
- Remove pork belly from marinade; reserve marinade. Slice pork belly into 3/4-inch thick slices and cut into 3-inch lengths.
- Sear pork belly on both sides until brown and crisp. Add some reserved marinade to sauté pan to glaze pork belly.
- While pork is cooking, warm buns in steamer. Serve pork belly on steamed buns; top with red cabbage and Ginger Grapefruit Chutney.
*Available at Asian market or specialty store.
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