Braised Pork Belly Slider on Sweet Potato Waffle Buns with Brussels Sprout Slaw, Apple Barbecue Sauce and Apple Chips

Submitted by Sam Pfaffenbach and John Enright
Makes 4 servings


Braised Pork Belly
12 ounces pork belly
1½ teaspoons brown sugar
1½ teaspoons granulated garlic
¾ teaspoon black pepper
¾ teaspoon kosher salt
4 slices of onion
4 tablespoons apple cider vinegar
4 tablespoons apple juice

Sweet Potato Waffle
1 ounce sweet potato waffle mix
half a small raw egg, beaten
1½ teaspoons butter
6 teaspoons water

Brussels Sprout Slaw
4½ ounces Brussels sprouts
4½ teaspoons regular mayonnaise
2 teaspoons cider vinegar
¼ teaspoon garlic salt
¼ teaspoon black pepper
¼ teaspoon celery seed
1 tablespoon granulated sugar

Apple Barbecue Sauce
4 tablespoons apple cider vinegar
4 tablespoons apple juice
1 tablespoon brown sugar
1 tablespoon New York state maple syrup
½ teaspoon cayenne pepper

Apple Chips
4 New York state apples, any variety
Canola oil, enough to fry in

Braised Pork Belly
Combine brown sugar, black pepper, granulated garlic and kosher salt. Rub the pork belly with the spice mixture and refrigerate for 8 hours or overnight.

Preheat oven to 350 degrees Fahrenheit. Whisk the vinegar and apple juice. Heat a heavy-bottomed braising pan over high heat. Sear the pork belly on both sides. Add the onions and liquid and turn off the heat. Cover the pan in foil and place in the oven. After 10 minutes, reduce oven temperature to 250 and cook the pork belly until it’s fork tender and over 155 F.

Cool the pork belly to below 40 F and cut into ¼-inch thick slices. Refrigerate until needed.

Sweet Potato Waffle
Preheat the Belgian waffle iron. Melt the butter. Whisk the ingredients together and hold cold until you are ready to make the sliders. Make four waffles, but do it as close to serving as possible to ensure freshness.

Brussels Sprout Slaw
Shred the Brussels sprouts like you would cabbage for coleslaw. Mix the wet ingredients and spices together. Add to the shredded Brussels sprouts and mix well. Hold below 40 F until needed.

Apple Barbecue Sauce
Place all ingredients together in a heavy-bottomed sauce pot. Bring to boil over medium heat, then reduce heat and simmer until sauce is reduced by half. Hold warm until needed.

Apple Chips
Thinly slice the apples horizontally using a mandoline. Spray with a mixture of water and fresh lemon juice to prevent oxidation. Heat oil to 350 F. Fry the apple slices until golden brown and crispy. Serve immediately.

Cut a quarter of the waffle in half lengthwise, creating a pocket.

Heat a nonstick sauté pan over medium high heat. Add the sliced pork belly and brown on both sides. Add the barbecue sauce and allow it to infuse into the pork until the sauce begins to thicken, about 7 minutes. Remove from the pan.

In another nonstick pan, toast the waffle “buns” to crisp up the outside.

To build the slider, place one quarter of the pork belly inside the waffle “pocket.” Top the pork with a quarter of the slaw. Serve immediately with a side of one quarter of the apple chips.