Pork Belly Cuban Sliders with Homemade Pickles

b&o pork belly Cuban sliders with homemade pickles~

1 pork belly slab (9-11 lbs at costco)

1 jar b&o “just hook it” seasoning

Preheat oven to 325 degrees. Cut pork belly into 3 sections. Rub a good amount of seasoning on each side of pork belly and place in roasting pan with about 1 cup of water. Tent lightly with foil and bake for 3-4 hours or until pork belly pulls apart with a fork. Once cooked, cool and then wrap in parchment and freeze what you aren’t going to use. Refrigerate other piece(s).


Homemade pickles/quickles~

 1/2 cup b&o white balsamic

1/2 cup water

1 T b&o pickling seasoning

4 garlic cloves, smashed

1-2 bay leaf

1/2 tsp b&o fine pink salt

1 tsp sugar (optional)

1-2 cucumbers (preferably slicing or kirby variety), sliced or quartered

Heat first 7 ingredients to a simmer for 5 minutes. Wash 16 oz canning jar with hot water. Fill jar with cucumbers. Add hot brine, cover, cool and then refrigerate. Pickles will be ready in 24 hours. Use this method for carrots, asparagus, radishes, green beans, etc.


Cuban sliders~

 Pork belly (cooked and chilled)

B&o “just hook it” seasoning

Hawaiian sweet rolls

B&o Edmond fallout Dijon mustard

B&o provolone cheese

Homemade pickle

B&o prosciutto di Parma

Heat a large skillet. Slice or shred pork belly and add to hot pan to crisp it up. If there is not a lot of fat on your pb, then you may need to add a little evoo to the pan. Add seasoning to your taste. Cook until desired crispiness is achieved.

Separate and slice rolls in half. Spread with mustard, then layer with a slice of provolone, pork belly, pickle, prosciutto, more provolone, and then top with other half of roll. Secure with a skewer and then eat theses up!. If you want to heat or grill these, feel free to. I just love the rolls the way they are. Serve these sliders with a lovely 2016 grenache blanc or 2014 front porch red blend, Grenache/syrah~


Pineapple and cabbage slaw~

1 head cabbage, shredded

1/2 pineapple, skinned and cubed

1/2 sweet onion, sliced thin

2-3 ribs celery, sliced thin

1 bunch cilantro, chopped

1 jar b&o petit poivrons, drained

1/3 cup b&o pineapple balsamic

1/3 cup b&o Persian lime evoo

S/p to taste

1/2 container b&o roasted walnuts, chopped

Place all ingredients in a bowl, except for walnuts, and chill for 30 minutes or more. When ready to serve, toss and add walnuts. Serve this refreshing slaw with your favorite slider, grilled item or any tropical feel entree. A nice easy drinking wine for this slaw is our 2017 fableist sauvignon blanc.

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