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.
Ingredients
Crispy Pork Belly, warmed leftovers are perfect
Pretzel hot dog buns, 4-6 depending on the amount of pork belly and eaters
Garlick-y Dill Quick Pickles or store-bough pickle spears
Store-bough relish, a few tablespoons
1/2 red onion, sliced thin
Sport peppers or other hot peppers, I like banana peppers
1 large tomato, halved and sliced thin
Yellow mustard
Celery salt
Poppy seeds
1
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.
2
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.
