Miami Dolphins - the Refresher, Sliced Pork Belly Sandwich
BBQ Brothers Meet American Football
pork belly without ribs (e.g. Duroc, approx. 2.5 kg)
For the rub
aniseed, alternatively 1 star anise
buns of your choice, e.g. hamburger buns
Eggert's BBQ sauce
bunches coriander leaves (cilantro)
For the coleslaw
small celeriac knob
small pointed cabbage
a little apple vinegar
a little virgin olive oil
sour cream or alternatively crème fraîche
light muscovado sugar
black pepper from a mill
A dash of lime juice will lead to a fresh and even better taste.
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!