Loaded Hot Dog with Pork Belly
4-6 Hot Dogs
- ¼ c Chopped Parsley
- ¼ c Sliced Scallions
1 onion, thinly sliced
1 cup sugar
1 cup water
1 cup white wine vinegar
1 tsp of salt
2lb Pork Belly
Salt (enough to cover the pork belly)
1/2 cup of Duke’s Tennessee Smoke & Whiskey BBQ Sauce
3 garlic cloves
For the Topping
Pickled Red Onions
Pork Belly Prep
Salt the pork belly and let sit for at least an hour (overnight is best). Marinate the seasoned pork belly with the Tennessee Smoke and Whiskey BBQ sauce, and place the pork belly into a sous vide bag. Place 2-4 cloves of garlic and some extra BBQ sauce in the bag, then seal the bag with a vacuum sealer. Cook the pork belly in a circulated water bath at 165F degrees for 10 hours. Once done, pull out and put into an ice bath.
Pickled Red Onion
Combine sugar, water, vinegar and salt in a small pot and bring to boil. Once at a boil pull off the heat and pour directly over the sliced red onion. Let sit.
Grill hot dogs desired char or temp.
Slice the belly into ¼-1/2 inch slices and smother with more BBQ sauce and put onto the grill to give it a nice glaze. Reapply the sauce while grilling to give it more flavor.
Pull off the grill and roughly chop the pork belly. Then mix with parsley and scallions.
Place the hot dog into a bun and top with the pork belly mix, pickled red onion and more of the Dukes Tennessee Smoke & Whiskey BBQ Sauce.