Hickory-Smoked Carnegie Pork Belly Sandwich

Hickory-Smoked Carnegie Pork Belly Sandwich
Staff Writer
Aramark

Cleveland is known for its pork belly specialties, which is why they serve this decker of a sandwich at the Cleveland Browns Stadium. Piled high with smoked pork belly, crunchy slaw, and a honey barbecue sauce, this sandwich was a touch down in the 2012 NFL season. 

4
Servings
1180
Calories Per Serving
Deliver Ingredients

Ingredients

For the pork belly

  • 1 1/2 Pound fresh pork belly, skin removed
  • 1/2 Tablespoon kosher salt
  • 1 Tablespoon brown sugar
  • 1 Teaspoon finely ground coffee grinds
  • 1/2 Tablespoon ancho chili powder
  • 1 Tablespoon chipotle chili powder
  • 1 Teaspoon smoked paprika
  • 1 Teaspoon granulated garlic
  • 1 Teaspoon onion powder
  • 2 Teaspoons coarse black pepper
  • 1/2 Teaspoon dried oregano
  • 1/2 Teaspoon ground cumin

For the vinegar slaw

  • 1/4 Pound finely shredded green cabbage
  • 1 carrot, shredded
  • 1/2 jalapeño, seeded and finely diced
  • 1 Tablespoon cilantro
  • 1/2 Teaspoon ground cumin
  • 1 clove garlic, minced
  • 1/2 Tablespoon fresh cider vinegar
  • 1 Teaspoon pickle juice
  • 2 Teaspoons freshly squeezed lime juice
  • 1 Tablespoon olive oil
  • 1 Teaspoon granulated sugar
  • Kosher salt and black pepper, to taste

For assembly

  • 1 1/2 Cup honey barbecue sauce
  • 4 fresh brioche buns
  • 4 Tablespoons butter, melted

Directions

For the pork belly

Score the fat of the pork belly with slits about a  ½ inch apart from each other. Mix all of the dry ingredients together in a bowl and generously rub the pork belly all over. Smoke the pork belly for 4 hours at 200 degrees Fahrenheit using hickory smoking wood. 

For the vinegar slaw

Mix all of the dry ingredients together with the wet ingredients. Store in the frigerator for 3 hours before serving. 

For assembly

Butter each side of the brioche buns and grill to toast. Thinly slice the pork belly and dived equally onto the toasted brioche buns. Top with the honey barbecue sauce, crunchy vinegar slaw, and other half of bun and serve. 

Nutritional Facts

Total Fat
104g
100%
Sugar
24g
27%
Saturated Fat
38g
100%
Cholesterol
130mg
43%
Carbohydrate, by difference
42g
32%
Protein
21g
46%
Vitamin A, RAE
192µg
27%
Vitamin B-12
2µg
83%
Vitamin C, total ascorbic acid
17mg
23%
Vitamin K (phylloquinone)
26µg
29%
Calcium, Ca
109mg
11%
Choline, total
5mg
1%
Fiber, total dietary
7g
28%
Fluoride, F
1µg
0%
Folate, total
27µg
7%
Iron, Fe
4mg
22%
Magnesium, Mg
53mg
17%
Manganese, Mn
1mg
56%
Niacin
10mg
71%
Pantothenic acid
1mg
20%
Phosphorus, P
253mg
36%
Riboflavin
1mg
91%
Selenium, Se
16µg
29%
Sodium, Na
643mg
43%
Thiamin
1mg
91%
Water
151g
6%
Zinc, Zn
2mg
25%

Pork Shopping Tip

Bone-in cuts tend to be slightly less expensive than their boneless counterparts, and have more flavor.

Pork Cooking Tip

According to the USDA, the recommended internal temperature for cooked pork should be 145 degrees Fahrenheit.

Pork Wine Pairing

Tempranillo, dolcetto, gewürztraminer, or muscat with roast pork; carmènere with  pork sausage; sangiovese, pinotage, or richer sauvignon blancs for stir-fried or braised pork dishes or pork in various sauces; syrah/shiraz, mourvèdre, Rhône blends, zinfandel, petite sirah, nero d'avola, or primitivo with barbecued spareribs or pulled pork, or with cochinito en pibil and other Mexican-spiced pork dishes.