Hickory-Smoked Carnegie Pork Belly Sandwich

Staff Writer
Hickory-Smoked Carnegie Pork Belly Sandwich
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
1540
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. 

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.

Nutritional Facts

Total Fat
115g
100%
Sugar
49g
N/A
Saturated Fat
42g
100%
Cholesterol
198mg
66%
Protein
27g
53%
Carbs
101g
34%
Vitamin A
306µg
34%
Vitamin B12
1µg
24%
Vitamin B6
0.5mg
24.1%
Vitamin C
16mg
27%
Vitamin D
0.2µg
0.1%
Vitamin E
4mg
20%
Vitamin K
40µg
50%
Calcium
121mg
12%
Fiber
5g
22%
Folate (food)
23µg
N/A
Folate equivalent (total)
23µg
6%
Iron
6mg
33%
Magnesium
41mg
10%
Monounsaturated
48g
N/A
Niacin (B3)
9mg
46%
Phosphorus
247mg
35%
Polyunsaturated
11g
N/A
Potassium
818mg
23%
Riboflavin (B2)
0.5mg
32%
Sodium
1773mg
74%
Sugars, added
3g
N/A
Thiamin (B1)
0.8mg
50.1%
Trans
0.5g
N/A
Zinc
2mg
15%