Blackened Pork Belly with Mango Pineapple Slaw
2.5 Pounds Pork Belly
3-4 Tablespoons Blackening Seasoning
12 Ounces Broccoli Slaw Mix (or Coleslaw Mix)
1 Mango, slightly overripe
1 Pineapple, peeled, cored, cut into quarters lengthwise, then sliced horizontally into ½" slices
2 Tablespoons Pineapple Juice
3 Tablespoons Apple Cider Vinegar
12 Martin's Dinner Potato Rolls, sliced
The night before you plan to make these, score the skin: use a serrated knife to make crossways cuts through the skin (do NOT cut through the meat) about 1″ apart. Rub the meaty part of the pork belly (not the skin) with blackening seasoning. Dry the skin with a paper tower. Place in fridge uncovered.
Transfer to oven and roast for 30 minutes. Reduce oven heat to 350, sprinkle skin with blackening seasoning. Cook for an additional 30 minutes.
Remove from oven and let rest for 15 minutes.
While the pork is resting, make the slaw. Peel the mango and finely chop. Add it to a bowl large enough to toss the slaw in, and mash with a fork. Add the pineapple juice and apple cider vinegar; stir to combine. Add the slaw mix and toss until evenly combined.
Slice the pork into ½” slices. To assemble: Place 2 slices of pork on a potato bun, Top with 2 slices of fresh pineapple and a pile of slaw. Add a couple sprigs of cilantro and top with the other bun.
Recipe and photos courtesy of www.gogogogourmet.com.