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  • Pork
  • Cooking Inspiration
    • Recipes
    • Explore BBQ
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  • Beef
  • Pork
  • Cooking Inspiration
    • Recipes
    • Explore BBQ
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Recipes BBQ Inspired pork belly with Asian slaw
pork belly with asian slaw

pork belly with Asian slaw

Difficulty Rating: difficulty rating

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serving size: 6
prep time: 45 minutes
cook time: 4 hours
cut: belly
method: smoke

Cherry smoked pork belly seasoned with a tangy mustard and BBQ rub. Served on a Hawaiian sweet roll and topped with an Asian slaw.

Ingredients

2–4 lb Chairman’s Reserve® Pork belly
2 to 3 tablespoons stone ground mustard
½ to ¾ cup Big Poppa’s Smokers Sweet Money or favorite BBQ rub
1 bag classic coleslaw
3 tablespoons olive oil
1 tablespoon sesame oil
¼ cup rice wine vinegar
1 ½ tablespoons soy sauce
1 tablespoon minced garlic
1 tablespoon ginger
1 tablespoon Sriracha, more or less to taste
1 package Hawaiian sweet rolls
Cherry wood chips or chunks for smoking

pork belly with asian slaw

Directions

  1. Heat smoker or charcoal/gas grill that has been set up for indirect grilling to 275ºF (med/low on gas grill).
  2. Generously rub the pork belly with the mustard covering all sides. Sprinkle seasoning generously on top of mustard. Let sit out on counter for 30 minutes or in fridge covered overnight to allow the rub to dissolve.
  3. Place seasoned pork belly on smoker or grill. Add cherry wood to smoker or make foil pouch and place directly above flame on the grate of the grill. Cook until a good bark has developed (3 to 4 hours, will vary depending on cooking source) and the internal temperature is in 195ºF–200ºF range and a probe is inserted with very little effort.
  4. Place cooked pork belly in pan and cover, letting rest for 20 to 30 minutes to allow the juices to redistribute throughout the belly.
  5. While the meat is resting, add together in a bowl the olive oil, sesame oil, rice wine vinegar, soy sauce, garlic, ginger and Sriracha and mix well.
  6. Toss the coleslaw in this mixture and place back into refrigerator.
  7. Slice pork belly into thick slices and place onto halved dinner rolls and top with Asian slaw.

Pro tip: Prepping slaw just before assembling the sandwiches ensures the slaw stays crunchy. The dressing can be mixed in advance and added to coleslaw mix just before serving. Adding the entire bag of coleslaw may not be necessary.

Recipe courtesy of pitmaster Sterling Ball.

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FRED ROBLES


Fred Robles knows meat. A butcher by trade and owner of Rio Valley Meats in Weslaco, Texas, Fred entered his first barbecue competition with a borrowed smoker and a love for barbecue. After placing fifth in chicken during his first competition, he was hooked. Since then, he has been awarded hundreds of first place categories, 95 Grand and Reserve Grand Championships and was named the 2019 American Royal World Champion and 2019 National BBQ Grand Champion. His most recent accomplishment was winning second place in ribs at the 2021 American Royal World Championship.

STERLING BALL


“When I realized that cooking could become a creative outlet for me… that’s when I was hooked.”
– Sterling “Big Poppa” Ball

With more than 30 years of cooking experience, Sterling “Big Poppa” Ball’s passion for cooking outdoors has led him to have his hand in almost every aspect of the barbecue world. From veteran pitmasters to weekend warriors, outdoor cooks across the nation trust Sterling’s taste when it comes to which meats, rubs and sauces to use.

As the head cook of the Big Poppa Smokers BBQ Team, he has won over 140 first place trophies. In addition to those awards, Big Poppa Smokers is the first team west of Oklahoma to win the American Royal Invitational (2012) and has cooked in over 10 different states. Sterling has been the KCBS National Pork champion, Tri-State Champion, 3x CA Team of the Year, inducted into the CA BBQ Hall of Fame, and has consistently ranked in the top 20 in KCBS since 2012.

 

TUFFY STONE


Tuffy Stone is an American chef who has competed in the barbecue circuit since 2004. His classical French culinary training and obsession with precision have earned him the nickname “The Professor.”

He has won Grand Champion titles in nearly every major barbecue competition, recently earning his sixth world championship title and has been inducted into barbecue’s Hall of Fame. He runs the “Cool Smoke” competition team, owns a restaurant called The Westover and a catering business called A Sharper Palate, and has released a cookbook – Cool Smoke: The Art of Great Barbecue

JUSTIN MCGLAUN


Iowa barbecue competitor Justin McGlaun has been in the game for a decade. Most weekends, he and his family can be found cooking across the country. His team, Lucky’s Q, has participated in nearly 200 competitions and won 24 Grand Championship and 22 Reserve Grand Championship titles. Some of their biggest wins are the Sam’s Club National Championship and King of the Smoker. It looks like barbecue talent runs in the family; Justin’s 8-year-old son, Gavin, took home first place at the 2019 American Royal in Kansas City.

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