Roasted Pork Belly with Apple Slaw and Mustard Barbecue sauce
This dish at Max’s Wine Dive, which has two locations in Houston and one in San Antonio, Texas, was developed by Beto Gutierrez, executive chef of parent company Lasco Enterprises.
Pork belly is braised in a mixture of Dr. Pepper and chicken stock, and then seared and glazed in a mustard barbecue sauce in the style of South Carolina, made with mustard, ketchup, apple cider vinegar and brown sugar. It’s served with a slaw made with Granny Smith apples, cabbage and red onions in an apple cider dressing, and it’s garnished with microgreens.
Gutierrez said the South Carolina-style sauce is different from what Texans are used to, being less sweet and more tangy, but it complements the richness of the pork belly, and the sweetness of the slaw rounds out the dish.