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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

Ingredients:
• 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

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

Method:
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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