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
- Start off by slicing your cucumbers and putting them aside.
- Combine your vinegar, water, salt, sugar, and pickling spice in a pot and bring to a boil.
- While your pickling liquid is heating up, add your smashed garlic, sprigs of dill, and sliced cucumber to your mason jar.
- 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)
- In a large bowl, mix your QP Mayo, Lime Juice, Sriracha, and Sedona Sand.
- Open your coleslaw bags and toss into your dressing.
- 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
- Set your smoker to 300F
- Start off by patting your pork belly dry and adding Blazing Star Scorpion and then add OTF Brisket Rub.
- 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!!!
- After they hit 205 internal, pull them off and let them rest for 10-15 minutes.
- Once they’re rested, cut them into ¾ inch cubes.
- 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!)
- Fry until golden brown and enjoy!
