Pork Belly Sloppy Joes Recipes

PORK BELLY SLOPPY JOES

Steps:

• For the pork belly rub: Two to three days before cooking, prepare the pork belly rub. Toast the cumin seeds, fennel seeds, black peppercorns, coriander seeds, cloves, white peppercorns, cinnamon sticks and star anise in a dry pan until fragrant, and then grind in a spice grinder. Put the mixture into a medium bowl, add the salt and sugar and mix well.
• For the pork belly: Rub the pork belly thoroughly with the rub and refrigerate for 2 to 3 days. Wash the rub off the pork belly and cut each into 6 squares. Put the garlic, carrots, onions and celery in a large pan. Place the belly pieces on top of the vegetables and add the dark beer. Cover with hot water and add the black pepper, sage and bay leaves. Put the pan over high heat and bring it to a boil. Lower the heat to a simmer and simmer until the pork is super tender and easily breaks apart. Taste for salt and add some if needed before turning the heat off. Remove the pork from the liquid and cool enough to be able to peel the skin and fat off. Shred the meat while warm for easy shredding. Cool in the refrigerator to avoid the meat getting tough. For the BBQ sauce: Whisk together the ketchup, brown sugar, honey, molasses, Worcestershire, mustard, Sriracha, liquid smoke, sambal and coriander in a large saucepan over medium-high heat and bring to a simmer. Lower the heat to maintain a low simmer and cook for 45 minutes. Taste and adjust the seasoning if needed.
• To assemble the sloppy joes: Warm some of the pork belly meat with some of the BBQ sauce. Serve in hamburger buns.

THE BEST SLOPPY JOES

Steps:

• Melt the butter in a large skillet over medium-high heat. Add the onions and peppers and cook, stirring occasionally, until softened and starting to caramelize in some spots, 6 to 7 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Stir in the beef and cook, breaking up the meat with a wooden spoon or spatula, until it is browned, no longer pink in the middle and cooked through, 7 to 8 minutes.
• Stir in the tomato sauce, ketchup, brown sugar, Worcestershire sauce, mustard, red wine vinegar, paprika, cayenne pepper, 1 teaspoon salt and a generous amount of black pepper and simmer, stirring occasionally, until thickened and heated through, 5 to 6 minutes. Spoon the meat onto the toasted buns.

SLOPPY JOES II

Steps:

• In a medium skillet over medium heat, brown the ground beef, onion, and green pepper; drain off liquids.
• Stir in the garlic powder, mustard, ketchup, and brown sugar; mix thoroughly. Reduce heat, and simmer for 30 minutes. Season with salt and pepper.

MINI SLOPPY JOES WITH PULLED PORK

Steps:

• Melt butter in a large nonstick skillet over medium heat. Add onion and bell pepper, and cook, stirring, about 5 minutes. Add beef stock, ketchup, brown sugar, Worcestershire sauce, mustard, garlic, and chili powder; stir until well mixed.
• Mix in pulled pork until well combined. Season with hot sauce, salt, and pepper. Bring mixture to a boil, reduce heat to low, and allow to bubble gently until thickened and reduced, 20 to 25 minutes.
• Place about 1/2 cup of the mixture on each sliced mini Kaiser roll and serve immediately.

PORK SLOPPY JOES

Steps:

• Put the tomatoes, ketchup, stock, mustard, soy, parsley, sugar, cumin and chilli powder in a heavy-bottomed pan. Stir and gently cook until the mixture is thick and fragrant.
• Add the pork, stir well and briefly cook to heat through.
• When the sauce is almost ready, heat the bread rolls in a preheated oven. Then slice them in half and top each half with lettuce, and the bottom half of each roll with a quarter of the pork mixture and a good dollop or two of the sour cream. Press down the top and serve with plenty of serviettes on the side.