Pork Belly Sliders

Pork Belly Sliders

(WBTV) - Pork Belly Sliders with Tomato Jam, Bibb Lettuce and Pimento Cheese on Brioche Rolls

Recipe by: Lewis Donald, Corporate Executive Chef, Reid's Fine Foods

Tomato Jam

  • 3 cups sugar
  • 1.5 cups red wine vinegar
  • 2 tablespoons minced garlic
  • 2 tablespoons minced shallots
  • 3 16-oz cans diced tomatoes

In a sauce pot, caramelize the sugar (melt to a light brown color, stirring constantly). Add red wine vinegar, and reduce by a third. Add in minced garlic and shallots. Add all tomatoes.

Reduce for 35 to 45 minutes on medium heat. In the last 10 minutes, stir more consistently. Use an immersion blender to purée in pot, or pour into a blender and purée.

Pork Belly

  • 5 pounds raw pork belly (available in butcher shop at Reid’s Fine Foods)
  • Granulated sugar, to taste
  • Kosher salt, to taste

Generously season both sides of the pork belly with equal parts sugar and salt. Wrap in plastic wrap and let sit overnight in a pan. Next day, rinse the pork belly of the sugar and salt. Roast in oven at 350 degrees to an internal temperature of 175 degrees.

Let pork belly cool in refrigerator to let the juices and fat settle. Slice into 1/2-inch thick slices and render to crisp in a pan stovetop.


Place pork belly, pimento cheese, tomato jam and bibb lettuce on Golden Grains brioche roll (rolls & pimento cheese available at Reid's Fine Foods).

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