Miami Dolphins - the Refresher, Sliced Pork Belly Sandwich

Miami Dolphins - the Refresher, Sliced Pork Belly Sandwich

40 mins
10 hrs
10 hrs 30 mins

Pork belly with coleslaw on burger buns

BBQ Brothers Meet American Football


  • 1 pork belly without ribs (e.g. Duroc, approx. 2.5 kg)
  • 4 buns of your choice, e.g. hamburger buns
  • 8 tbsp. Eggert's BBQ sauce
  • 2 bunches coriander leaves (cilantro)
  • 2 limes

For the rub

  • 3 tbsp. sea salt
  • 2 tbsp. maple syrup
  • 1 tbsp. caraway
  • 1 tbsp. aniseed, alternatively 1 star anise
  • 2 tbsp. cayenne

For the coleslaw

  • 2 large carrots
  • 1 small celeriac knob
  • 1 small pointed cabbage
  • a little apple vinegar
  • a little virgin olive oil
  • 150 g sour cream or alternatively crème fraîche
  • sea salt
  • light muscovado sugar
  • black pepper from a mill

Ingredient Tips

A dash of lime juice will lead to a fresh and even better taste.


Step 1 of 6
Score the pork belly skin and fat in a criss-cross pattern, without cutting into the meat.
Then grind together all the ingredients for the rub. Do not grind too finely or the rub will be too wet. Now massage it gently but firmly into the meat and press on. Ideally vacuum seal everything; alternatively pack airtight into a plastic bag and leave to rest for at least 10 hours in the refrigerator. Turn over the complete package in the refrigerator from time to time.
Preheat the grill to 120 degrees. Afterwards place the meat, skin side down, on the grate for approx. 10 hours with the lid closed until a core temperature of approx. 80 degrees is reached.
Then take it out and remove the crisp skin. It should come away easily. Wrap the remainder in foil and leave to rest for 30 minutes.
Peel and finely grate the carrots and celeriac. Finely slice the pointed cabbage and add. Mix together with the sour cream and the remaining ingredients. Roughly chop the coriander or pull it off the stem. Grate the green side of the lime skin using the fine side of the grater. Only grate down to the white pith as this is bitter.
Now cut the buns in half and rub with the fat from the skin and grill them well. Thinly slice the pork belly, break or cut the skin into pieces. Spread each bun with Eggert’s BBQ Sauce and then top with coleslaw, pork belly, skin, coriander leaves and grated lime. Add a dash of lime juice to finish off – voilà!
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