Hog Wild Week: Pork Belly Sandwiches

All week long we’ve been going hog wild with the Minnesota pork board on twin cities live! Chef Jeff Labeau from Depot Bar and Grill in Faribault, is here to make pork belly sandwiches.

Chef Jeff LaBeau CEC AAC

“Fat Boy”

Smoked Pork Butt
North Carolina BBQ Sauce
Bakery Fresh Bun

Butt Rub:

1 lb. brown sugar
¾ lb. kosher salt
5 oz. smoked paprika
3 oz. celery seed
1 oz. red pepper flakes
1 oz. black pepper
3 oz. granulated garlic
½ cup pink country time lemonade
1 oz. thyme

Mix ingredients and apply generously to one pork butt.

Smoke pork butt 10 hours @ 225 degrees/ or until tender over apple and cherry wood.

Assemblage: Shred pork butt, drizzle with North Carolina BB sauce. Place mixture on bun and

Top with coleslaw.


1 head of thinly sliced cabbage
1 carrot shredded
1 cup sugar
¼ cup apple cider vinegar
1 cup mayo

Mix thoroughly

North Carolina BBQ Sauce:

1 lb. brown sugar
2 cups apple cider vinegar
2 bottles (14oz) Heinz ketchup
1 ½ tsp. kosher salt
½ tsp thyme leaf
½ tsp. black pepper
1 Tbsp. red pepper flakes
1 oz. smoked paprika
¼ cup chopped garlic
1 oz. celery seed

Mix together and let sit overnight

“Black Russian”
Whole Hog Pastrami Pork Bellies

4 slices swiss cheese
2 slices marble rye bread
Creamy horseradish sauce
Fresh kraut w/bacon smoked pork hocks
8 oz. sliced pastrami bellies


3 pork bellies- (10- 12lbs total)
3 gal cold water
2 lbs. kosher salt
10 oz. corn syrup
7 oz. (TCM) tinted curing mix
6 cloves garlic- fine paste
½ oz. pickling spice

Combine all ingredients, except the bellies, mix thoroughly. Than place bellies in the brine for 7 days.

After brining, mix ¾ cup coarse black pepper and coriander, and apply to bellies- fat side up.

Smoke at 225 degrees with half apple and cherry wood until internal temperature is 190 degrees.


Slice thin 8 oz. of pork bellies
Toast marble rye bread
2 pieces of cheese on each side of bread
Add creamy horseradish, North Carolina BBQ sauce, and fresh kraut

Horseradish sauce:

2 cups mayo
½ tsp. beef base
10 drops of Worcestershire sauce
1 tsp. white pepper
1 cup of horseradish

Mix and whisk together


1 head cabbage
1 cup kraut
1 cup pickle juice
5 slices bacon
1 pork hoc
1 med onion diced
1 Tbsp. garlic diced
½ tsp. thyme
¼ cup chicken broth
½ stick butter
1 Tbsp. caraway
Salt and Pepper to taste

Saute bacon, Add onion, garlic, and butter. Add cabbage, kraut, pickle juice, pork hoc and remainder of ingredients. Bring to a boil, turn down to simmer until cabbage is tender. Garnish with parsley.

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