Recipe courtesy of Ace Hotel and Swim Club
53 hr 20 min
50 min
12 to 15 servings


Pork Belly Rub:
  • 1/4 cup cumin seeds
  • 1/4 cup fennel seeds
  • 2 tablespoons plus 2 teaspoons black peppercorns
  • 2 tablespoons coriander seeds
  • 1 tablespoon plus 1 teaspoon whole cloves
  • 2 teaspoons white peppercorns
  • 4 cinnamon sticks
  • 4 pieces star anise
  • 1 cup salt
  • 2/3 cup sugar
Pork Belly:
  • 3 sides pork belly
  • 5 ounces garlic cloves, peeled
  • 5 large carrots, cut into thirds
  • 4 onions, quartered
  • 1 bunch celery, ribs quartered
  • 48 ounces dark beer
  • 4 tablespoons freshly ground black pepper
  • 2 teaspoons ground sage
  • 6 bay leaves
BBQ Sauce:
  • 7 pounds ketchup
  • 4 cups brown sugar
  • 1/3 cup honey
  • 1/3 cup molasses
  • 1/3 cup Worcestershire sauce
  • 5 tablespoons mustard powder
  • 3 tablespoons Sriracha
  • 4 1/2 teaspoons liquid smoke
  • 1 tablespoon sambal
  • 1 1/2 teaspoons ground coriander
  • Hamburger buns, for serving


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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:


Sloppy Joes

Recipe courtesy of Ellie Krieger

Turkey Sloppy Joes

Recipe courtesy of Todd Porter|Diane Cu

Buffalo Turkey Sloppy Joes

Recipe courtesy of Rachael Ray

Vegetarian Sloppy Joes

Recipe courtesy of Justine Simmons

Throwdown's Sloppy Joes

Recipe courtesy of Bobby Flay

Sloppy Bombay Joes

Recipe courtesy of Aarti Sequeira


The Grill Iron

7:30am | 6:30c

The Grill Iron

8:30am | 7:30c

The Grill Iron

9:30am | 8:30c

Top 5 Restaurants

10:30am | 9:30c

Guilty Pleasures

11:30am | 10:30c

Guilty Pleasures

12:30pm | 11:30c

Food: Fact or Fiction?

1:30pm | 12:30c

Unwrapped 2.0

3:30pm | 2:30c

Cake Hunters

4:30pm | 3:30c
On Tonight
On Tonight

Cupcake Wars

8pm | 7c

Cake Hunters

10pm | 9c

Cake Hunters

10:30pm | 9:30c

Cupcake Wars

11pm | 10c

Cupcake Wars

12am | 11c

Cupcake Wars

1am | 12c

Cake Hunters

2:30am | 1:30c

So Much Pretty Food Here