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Prep time
10 minutes
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Serves
4-6
Author Notes
Hot dogs are life and there are few things I love more than a slightly burnt, salty, and snappy hot dog. Almost equally delicious is swapping that hot dog for slices of crispy, juicy, and melt-in-your-mouth pork belly. Pinch hitting pork belly in a classic Chicago dog works beautifully because the tangy pickles, fresh tomatoes, spicy peppers, and bold mustard balance that pork belly richness we all know and love. And no one needs to clean the grill.
—Finchly
Ingredients
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1/2-1 pounds
leftover pork belly, cooked
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4-6
pretzel hot dog buns
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1/2 cup
dill pickles, homemade or store-bought
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1/4 cup
relish, store-bought
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1/2
red onion, sliced thin
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1
large tomato, halved and sliced thin
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Yellow mustard
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Celery salt
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Poppy seeds
Directions
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Slice the prepared pork belly into 1/2-3/4 inch slices. Depending on the length of your hot dog buns, you may want to cut the slices in half. If you're using leftovers- perfect for this recipe- rewarm the pork for a few minutes in a frying pan or toaster oven.
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Line the hot dog buns with as much pork belly as you like. Top with sliced tomatoes, pickles, sliced red onion, and hot peppers. Top with a spoonful of relish and drizzle with yellow mustard. Sprinkle the Chicago dogs with poppy seeds and a few dashes of celery salt.
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