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Chef Bryce Gilmore, Wine Portfolio
Crab Stuffed Crepe | Fried Brussels Sprouts | Pork Belly Slider
Chef Bryce Gilmore, Wine Portfolio

Pork Belly Slider

• Pork belly
• Spice mix
- 2 tbs coriander
- 2 tbs fennel seed
- 1 tbs cumin
- 1 tbs allspice
- 1 tbs black pepper
- 3 tbs smoked sweet paprika
• Chicken stock

1 cup salt
3/4 cup sugar
1 gallon water
Place pork belly in brine overnight
Rinse and dry off

Rub with spice mix and place in fridge for half day to let spices stick. Cook bellies in chicken
stock at 300 degrees for 4 hours. Cool in liquid. Once firmed up cut into slices and grill until
hot and crispy.

To Finish:
Serve with your favorite white bun, mayo, onion, tomato and lettuce.

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