Get in my belly, belly!

We brought The Manchester Pub into the CTV Windsor studio with the rule they had to wow us with flavours. The Pork Belly Sandwich they created didn’t disappoint. A simple BBQ rub is the sole ingredient on the pork, leaving the sweetness of the accompanying chutney to compliment it. Oh boy did it ever compliment it.

Get in my belly, belly!
Get in my belly, belly!

Pork Belly Sandwich

Things you’ll need:

  • Pork belly
  • BBQ rub

Method

Score pork belly through skin in a cross hatch patterned. Make sure not to go through all the fat.

Slicin' and dicin' some pork belly.
Slicin’ and dicin’ some pork belly.

Rub pork belly with bbq pork rub throughly. Don’t forget ends

Working in Chef Albert's secret BBQ dry ryb
Working in Chef Albert’s secret BBQ dry ryb

Put in smoker 5-6 hours at 190 F. Remove skin from pork belly being carefully to keep a good Fat Cap on there. Then, cut into thick slices approximately 1/4 inch thick.

Nice, thick slices of pork belly.
Nice, thick slices of pork belly.

Grill slices on BBQ or in grill pan just to put grill marks in it.

Grillin' some belly!
Grillin’ some belly!

Chutney

The chutney is a very important part of this pork belly sandwich. While it seems like there are a lot of ingredients, trust me when I say it’s fairly easy to make and they all come together for a perfect, sweet taste.

What you need:

  • 3 green apples
  • 1 large Spanish onion
  • 1 large bulb of fennel
  • 1 small tomato
  • 1 cup brown sugar
  • 1 cup apple juice
  • 4 tablespoons cinnamon
  • 1 pinch nutmeg
  • 2 pinch ground cloves
  • 1/4 pound of butter
  • 1 tablespoons vegetable oil
  • Salt and pepper to taste

Core apples then slice thinly.

Coring apples.
Coring apples.

Peel and slice onions thin.

Don't cry!
Don’t cry!

Cut off top of fennel and using a Mandolin thinly slice fennel. Use very little of the top of fennel, roughly chopping some in. Also roughly chop a tomato.

Caution: watch your fingers using the mandolin.
Caution: watch your fingers using the mandolin.

Preheat large sauce pan; and place 1/2 the butter and put oil around the butter.

Mmmm. Butter.
Mmmm. Butter.

Put in apple onion fennel and tomato into melted butter. Sauté for 6-10 minutes on high, stirring often.

Combine.
Combine.

Add all dry spices, sugar and apple juice into pan. Then add rest of butter.

Throw all the dry ingredients in.
Throw all the dry ingredients in.

Sauté until incorporated. Turn down heat and let simmer for 30 minutes, stirring often.

The chutney has arrived.
The chutney has arrived.

Serve warm or cold.

 

Chilli Ancho Mayo

Use this Chilli Ancho Mayo on the buns of your pork belly sandwich, or any sandwich! Heck, even use to dip french fries in!

  • 1 cup mayo
  • 2 tablespoons applewood smoke spice
  • 1 tablespoons ancho pepper spice
  • 1 tablespoons maypole syrup
  • 2 pinches of fresh cracked pepper

Stir together until well incorporated.