It's pork belly, it's jumbo crab, it's delicious.

We just threw a huge New York Wine and Food Festival bash hosted by impossibly masculine celebrity chef Robert Irvine called Barbecue & the Blues. 16 NYC restaurants gave us their takes on BBQ, including Tchoup Shop, who slayed the crowd with their Pork Belly and Spicy Jumbo Lump Crab Sliders. Because we know you totally dominate your kitchen/kitchenette, we snagged the recipe for you


Store bought seeded brioche rolls or Martin’s style potato rolls Thai basilRice wine pickle

Pork Belly Confit:

  • 450 g pork belly, uncured, skin on
  • 110 g kosher salt
  • 120 ml Shaoxing cooking wine
  • 120 ml soy sauce
  • 110 g Thai palm sugar, crushed
  • 80 g garlic cloves, crushed
  • 80 g ginger root, crushed
  • 80 g shallots, peeled and sliced
  • 80 g long hot chilies, either green or red
  • 30 bird’s eye chilies, sliced lengthwise
  • 30 g star anise


  • 120 ml rice vinegar
  • 120 ml cider vinegar
  • 90 g sugar
  • 8 g kosher salt
  • 120 ml water
  • 450 g Persian cucumbers, sliced in 1/8 in rounds
  • 115 g ginger, peeled and julienned
  • 115 g carrots, peeled and julienned
  • 12 garlic cloves, sliced thinly and blanched
  • 5 shallots, peeled and sliced in 1/8 in rounds
  • 3 jalapeno peppers, sliced in 1/8 in rounds

Sesame Hoisin Glaze:

  • 300 g hoisin sauce
  • 100 g Sriracha
  • 50 g white sesame seeds, toasted
  • 30 ml rice vinegar
  • 30 ml Shaoxing cooking wine
  • 30 ml fresh lime juice
  • 20 g ginger, minced
  • 20 g shallots, minced
  • 20 g garlic, minced

Spicy Blue Crab:

  • 450 g fresh jumbo lump crab meat, picked two times
  • 100 g mayonnaise
  • 20 g Sriricha chili sauce
  • 20 g jalepeno pepper, minced finely
  • 50 g red bell pepper, minced finely
  • 50 g chives, minced finely

1. Begin to prepare the pork belly confit. Combine the kosher salt, prague powder and palm sugar. Rub pork belly with the sugar/salt mixture and place in a non-reactive pan just big enough to hold it. Add the soy sauce, cooking wine, star anise, ginger, garlic, shallots and chilies. 2. Cover with plastic and refrigerate for 12hrs. 3. Rinse your pork belly and place into a dutch oven just big enough to hold it, baste with duck fat and cover with the lid. 4. Cook in a 270 degree oven for 4-5hrs until very tender. 5. Remove lid, pour off the duck fat and place a #4 weight on the belly and let sit overnight. 6. Cut in 1/2in pieces and reserve until you're ready to assemble slider.7. Combine all ingredients for brine and bring to a boil to melt the sugar. 8. Pour brine over vegetables, cool, and refrigerate for 1 week prior to use.9. Make the sesame hoisin glaze by combining all ingredients.10. Prepare the spicy blue crab by combining all ingredients except crab meat. Then, fold in the crab meat, taking extra care to not break it up.11. Begin to assemble the tastiness. Cut your slider-size brioche roll in half and toast on a griddle or in a non-stick pan on the stove. 12. Sear a slice of pork belly for ever slider until crispy and golden brown, flip it, then brush a tbsp of the hoisin glaze on it, then remove pan from heat, let the belly sit to finish heating and remove from the pan.13. Place a few rice wine pickles on the bottom part of the slider roll, then a full leaf of Thai basil, then about 2 tbsp of crab salad, then the slab of hot glazed belly, a sprinkle of Maldon sea salt, and finally the lid on the slider with a toothpick to hold it together.