COOK IT.
Grind the peppercorns and fennel seeds as fine as possible. Mix with the salt and season the pork belly on all sides. You can allow it to dry brine, uncovered, for up to 24 hours, or you can start cooking immediately.
Preheat your gas or charcoal grill to 250°F (121°C), and cook or smoke, low and slow, until the pork belly reaches an internal temperature of 170°F (77°C), then wrap and continue cooking using indirect heat until an internal temperature of 205°F (96°C).
Alternatively, preheat your sous vide cooker to 154°F (68°C). Place the pork belly into a zip-top bag or vacuum-seal package. Submerge the pork in the hot water bath and cook for at least 12, and up to 16 hours.
While the pork belly is cooking, combine the honey, grainy and, Dijon mustard, soy, vinegar, and garlic. Set aside until needed.
When the pork belly is done slow cooking, allow it to rest while you make the honey butter toast. In a bowl, combine the butter, brown sugar, honey, and salt. Whip until well combined.
Preheat your grill to 375°F (190°C). Place a baking or pizza stone, as well as a stainless steel topper or a griddle, onto the grill and turn on all of the burners.
Slice the bread into 1.5 to 2-inch (3.8 to 5 cm) thick slabs, then trim off the crusts – you can get really fancy by using large cookie cutters as well. Spread the honey butter mixture on all sides of the bread, placing them onto a slice of parchment paper that is the same size as your stone. Slice the pork into cubes and toss with ½ of the sauce.
Place the honey butter bread onto the baking stone, using the parchment as a barrier. Bake the honey butter bread for 15 to 20 minutes, flipping halfway.
Meanwhile, grill the pork belly over direct heat so that it chars on all sides.
Allow the bread to rest for 3 to 5 minutes so that the crust sets up, then top each slice with a pile of cooked pork. Garnish with a drizzle of remaining honey-mustard and your favorites like chives, pickled onion, or even edible flowers.
Pair this with Mimosas or a Chenin Blanc. If you would prefer a beer pairing, a light-bodied IPA like Fresh Squeezed by Deschutes.
This Mother’s Day, go beyond the usual brunch fare and treat your Mom or Mother figure to a dish that’s as special as they are. Honey Butter Toast with Roast Pork Belly is a perfect blend of comfort and luxury, ideal for celebrating with loved ones. Don’t forget to pair it with a batch of MOM-mosas and a heartfelt toast. Happy grilling and happy Mother’s Day! What do you grill up on your BBQ for Mother’s Day? Share your celebratory BBQ recipes, ideas, and photos on our social pages like Facebook and Instagram, using the hashtags #NapoleonEats and #NapoleonGrill.
Happy Grilling!