Spice Rub

  • 1 cup brown sugar
  • 1 cup coarse ground black pepper
  • 1 cup ground ancho chile powder
  • 2 Tbsp. ground coriander
  • 2 Tbsp. ground white pepper
  • 2 Tbsp. kosher salt
  • 2 Tbsp. granulated garlic
  • 2 Tbsp. granulated onion

Raspberry Wasabi Mustard

  • 1/2 cup plus 2 tablespoons seedless red raspberry jam
  • 1/4 cup whole grain mustard
  • 1/4 cup agave nectar
  • 2 Tbsp. Dijon mustard
  • 1/2 tsp. wasabi powder
  • 30 pretzel slider rolls
  • 2 lb. goat cheese with rosemary seasoning



Pork Belly

Meal Course:

Dinner, Lunch

Dish Type:

Appetizer, Entrée, Sandwich


  1. Using a sharp knife, score fat side of pork belly by slicing diagonally about 1 1/2-inches apart. Do not penetrate meat.
  2. Combine spice rub ingredients. Season all sides of pork bellies with 1/2 cup rub; pressing deep into score marks. Store remaining rub for additional uses. Place pork bellies, fat side up, in shallow roasting pan; cover and refrigerate 24 hours.
  3. To make mustard, combine jam, mustards, agave nectar and wasabi powder; mix well. Cover and refrigerate.
  4. Heat convection oven to 275°F. Remove cover from bellies and roast 1 hour; remove from oven. Pour apple and pineapple juice over bellies; cover tightly with aluminum foil. Braise about 1 1/2 hours or until very tender. Let rest 30 minutes and slice thin.
  5. On heel of pretzel roll layer 2 oz. pork belly, 2 teaspoons raspberry wasabi mustard, 1 oz. rosemary goat cheese and crown of roll. Serve immediately. Makes 30 sliders.