Nashville Hot Chicken & Fried Pork Belly

Nashville Hot Chicken & Fried Pork Belly

Nashville Hot Chicken: 


Nashville Hot Chicken Sandwiches – Meat Church 


We used Meat Church’s recipe for making the Nashville Hot Chicken Sandwich. Please see the link above for the full recipe. 


Pickle Recipe: 

Ingredients: 

  • 2 cups distilled white vinegar
  • 3 tbsp kosher salt 
  • 2 tbsp sugar
  • 2 cups of water
  • 4 garlic cloves; peeled and smashed
  • 2 tbsp pickling spice
  • 12 sprigs of fresh dill
  • 2 cucumbers
  1. Start off by slicing your cucumbers and putting them aside. 
  2. Combine your vinegar, water, salt, sugar, and pickling spice in a pot and bring to a boil. 
  3. While your pickling liquid is heating up, add your smashed garlic, sprigs of dill, and sliced cucumber to your mason jar. 
  4. When your pickling liquid comes to a boil, pour it directly into your mason jar and seal the lid. Place in your refrigerator overnight.

Spicy Slaw:

Ingredients:

  • 2 bags; preshreded coleslaw mix
  • ½ cup QP mayo (Japanese mayonnaise)
  • ¼ cup lime juice (freshly squeezed)
  • 2 tsp Sriracha 
  • 2 tbsp Chile's n Smoke Sedona Sand 
  • 1 tbsp cilantro(optional)

 

  1. In a large bowl, mix your QP Mayo, Lime Juice, Sriracha, and Sedona Sand. 
  2. Open your coleslaw bags and toss into your dressing. 
  3. Garnish with cilantro if you’d like, and enjoy! 

Fried Pork Belly 

Ingredients: 

  • 5 lbs Pork Belly 
  • Blazing Star Scorpion Rub & Seasoning
  • OTF Brisket Rub
  • Meat Church Chicken Breading

 

  1. Set your smoker to 300F
  2. Start off by patting your pork belly dry and adding Blazing Star Scorpion and then add OTF Brisket Rub. 
  3. Place onto the smoker until they reach an internal temperature of 205. This will take anywhere from 2 ½ hours - 3 hours. Make sure to use a thermometer, like we always preach in class!!! 
  4. After they hit 205 internal, pull them off and let them rest for 10-15 minutes. 
  5. Once they’re rested, cut them into ¾ inch cubes.
  6. Go ahead and proceed to use the Meat Church Chicken Breading process for your pork belly. (Flour, egg wash, flour, then into your hot oil!)
  7. Fry until golden brown and enjoy! 

 

 

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