Brussels Sprout Slaw:

  • 1 lb. Brussels sprouts
  • 1 Tbsp. Dijon mustard
  • 1/4 cup white wine vinegar
  • Juice of 2 lemons
  • 1 cup extra virgin olive oil
  • Salt and pepper, to taste
  • 4 oz. feta cheese



Smoke'Nfast Smoked Pork Belly

Meal Course:

Dinner, Lunch

Dish Type:

Entrée, Sandwich


  1. Cut smoked pork belly into 4-oz. portions, season with salt and pepper and lightly rub 1 Tbsp. brown sugar on 1 side.
  2. Place in baking pan with brown sugar side up and set aside.
  3. In 400°F oven, roast pork belly until warm and brown sugar is caramelized.
  4. Plate a portion of pork belly with a portion of Brussels Sprout Slaw.

Brussels Sprout Slaw:

  1. Shave Brussels sprouts and place in medium bowl.
  2. Combine mustard, vinegar and lemon juice in small bowl, slowly whisk olive oil until combined, and season with salt and pepper.
  3. Toss shaved Brussels sprouts with enough dressing to slightly coat, fold in feta cheese and set aside.