Pork Belly Pastrami Sliders with Raclette Cheese, Cole Slaw, and Russian Dressing

Recipe Photo: 
Recipe Author: 
Christopher Lee
Recipe Serves: 
12
  • 1 ½ pounds pork belly
  • 1 cup salt
  • 1 gallon water
  • 1 cup Pastrami Spice Seasoning, found in most specialty stores or on-line
  • 12 slider rolls (most markets sell slider rolls)
  • 12 slices of raclette cheese, 2 inch by 2 inch
  • 1 head green cabbage
  • 1 pc carrot, julienne
  • 1 cup heavy cream
  • ½ cup white wine vinegar
  • ½ cup water
  • sugar, to taste
  • 1 tea. caraway seeds, ground
  • ½ cup mayo
  • ¼ cup ketchup
  • 2 tb cornichon, mince
  • 2 tea. lemon juice
  • zest of one lemon, micro plane
  • 2 tb parsley, sliced
  • salt and pepper, to taste

Special Equipment

  • Smoker
Recipe Instructions: 

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.