Pork Belly Corn Bread Sliders

Ingredients

  • 2 lbs. Smithfield® Pork Belly
  • 1 box cornbread mix
  • 1 jar red pepper jelly (save some for garnish)
  • 2 Tbsp kosher salt
  • 1 Tbsp black pepper
  • 8 oz cream cheese
  • 2 cups scallions (save some for garnish)
  • 1/2 cup canned green chiles
  • 1 cup cheddar cheese, shredded

Details

Product:

Smithfield® Pork Belly

Meal Course:

Dinner, Lunch

Dish Type:

Appetizer

Preparation

  1. Prepare cornbread according to instructions. Fold green chiles, half the scallions and cheddar cheese into mix before baking. Bake according to instructions.
  2. Whip cream cheese with hand mixer before folding in remaining scallions. Set aside.
  3. Preheat oven to 410°F and place wire rack in roasting tray. Score skin of pork belly with sharp knife, taking care not to cut through meat. Rub skin and meat of pork belly with generous seasoning of salt and pepper.
  4. Place pork belly on wire rack and place tray in oven. Roast for 30 minutes, then turn temperature down 325°F and allow to roast for another 25 minutes.
  5. Remove pork belly from oven and glaze with pepper jelly. Hold for assembly.
  6. Once cornbread is done, remove from oven and set aside. Cut cornbread with sharp bread knife into 2×2 pieces.
  7. Pipe 1 tablespoon of scallion cream cheese onto center of cornbread. Top cream cheese with 2 oz of sliced and glazed pork belly.
  8. Garnish each slider with extra pepper jelly and chopped scallions.