BBQ Pork Belly “Sliders” With Jalapeno Cheddar Deviled Egg Salad
Deviled eggs are delicious, as is pork belly. And together they create a flavor burst like nothing else. Today we’re making pork belly sliders with jalapeño cheddar deviled egg salad. We worked with LAY’S® Wavy and their esteemed chef Jody Denton who came up with a delightful twist to the classic slider. Rather than buns, we’re using LAY’S® Wavy Hickory BBQ Flavored Potato Chips to sandwich our ingredients together. Move over, bread — chips are the new bun.
Here’s what you’re going to need to construct your sandos.
<br/>– 1 bag (15 ounces) LAY’S® Wavy Hickory BBQ Flavored Potato Chips
– 1 1/2 pounds BBQ Pork Belly (see recipe)
– 2 cups Jalapeño Cheddar Deviled Egg Salad (see recipe)
First we need to make the deviled egg salad. This can be done a day ahead if you want to spread out the recipes.
Jalapeño Cheddar Deviled Egg Salad
– 5 hard boiled eggs
– 3 tablespoons mayonnaise
– 1 tablespoon sweet pickle relish
– 1 teaspoon yellow mustard
– 1/4 teaspoon salt
– 1/8 teaspoon freshly ground black pepper
– 1 jalapeño, roasted, peeled, seeded and chopped
– 1/4 cup grated sharp cheddar cheese
1. In a bowl, mash the egg yolks with a fork and mix in the mayo, relish, mustard, salt, pepper, jalapeño and cheese.
2. Roughly chop the egg whites and mix into the yolk mixture.
3. Refrigerate until ready to serve.
Remove the yolks from your hard boiled eggs and smash them in a bowl using a fork. Then add all of the other ingredients and mix well to combine.
Roughly chop the egg whites and then add them to the mixture.
This is going to take over four hours to cook, so we recommend you get an early start. Set your oven to 300 degrees Fahrenheit.
BBQ Pork Belly
– 1 1/2 pounds pork belly, lean end, block cut
– 1/2 cup light brown sugar
– 1/2 cup paprika
– 1/4 cup chile powder
– 2 tablespoons kosher salt
– 1 tablespoon ground black pepper
– 1 tablespoon garlic powder
– 1 tablespoon dried thyme
– 1 tablespoon dried oregano
– 1 tablespoon yellow mustard seeds
– 1 teaspoon cayenne pepper
– 2 teaspoons liquid smoke, hickory flavor
1. Mix the rub ingredients together and thoroughly coat the pork belly with a healthy layer of rub.
2. Pour 1 cup of water into a baking dish and lay the belly fatty side up in the dish, cover tightly with aluminum foil and place in a 300 degree oven until tender, about 4 hours.
3. Remove the foil, drain the liquid and brush the mop liberally on all sides. Put them back into the oven uncovered for another 10-15 minutes until the mop reaches a glaze consistency.
4. Repeat the mopping process two more times.
5. Remove the belly from the oven and wrap it in aluminum foil. Keep it in a warm place until ready to slice and serve. It can be wrapped in plastic and refrigerated for later use, but for best results serve warm within an hour of leaving the oven.
Add all of the rub ingredients to a bowl.
And give it a whirl, smashing any clumps.
Add a generous layer of rub to the pork. Then add a cup of water to the bottom of your baking dish. Place the pork in the dish, fatty side up. Cover the baking dish with foil and cook it for 4 hours.
In the meantime, make your BBQ mop (see recipe below). Once the meat is tender, coat it with the mop. Put it back into the oven for 10-15 minutes and then glaze it again. Repeat this process two more times.
If you’re going to make a slider, you need a good sauce. Memphis-style mops are thin and delicious with a vinegar flavor.
Memphis-Style BBQ Mop
– 3 tablespoons butter
– 1/4 cup minced onion
– 1 cup vinegar
– 1 cup tomato sauce
– 1/4 cup Worcestershire sauce
– 2 teaspoons sugar
– 1 teaspoon salt
– 1/2 teaspoon fresh ground black pepper
– 1/8 teaspoon cayenne pepper
– dash of Tabasco sauce
1. In a heavy-bottom sauce pan, heat the butter over medium heat.
2. Add the onions and sauté for 8 to 10 minutes until they reach a golden brown color.
3. Add the remaining ingredients and bring the mixture to a boil. Reduce heat to a simmer and cook the sauce for 20 to 30 minutes until it reaches a thin BBQ sauce consistency.
Add butter to a heavy sauce pan. Let it melt and then add the onions. Cook them for 8-10 minutes on medium heat.
Add the remaining ingredients and then bring the liquid to a boil. Lower the heat and simmer for 20-30 minutes. It will stay thin unlike other BBQ sauce that gets thick.
Time to make these babies.
1. Arrange 24 LAY’S® Wavy Hickory BBQ Flavored Potato Chips on a platter.
2. Slice the pork belly into pieces about 1/4″ thick and 2″ x 2″ square and place one piece on each chip.
3. Place about 1 tablespoon of the Deviled Egg Salad on top of each, then top with another chip to create a mini sandwich. Serve immediately.
Cut the meat into 1/4 inch slices. Add one piece of pork to a chip. Then add a teaspoon of egg salad on top. Top your sandwich with a second chip and pop it into your mouth!
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