Southern Sampler Recipe

Make the base

In a medium bowl, beat the room-temperature cream cheese until smooth using a fork or hand mixer.

Add the shredded sharp cheddar, mayonnaise, chopped pimentos, dijon mustard, apple cider vinegar, worcestershire sauce and smoked paprika. Fold together until combined but still slightly chunky — do not overwork; you want texture.

Season with salt, black pepper and optional cayenne. Taste and adjust salt/acid if needed. Chill at least 30 minutes to let flavors meld. Bring to room temperature for 15 minutes before serving.

Prepare brine and jar

In a small saucepan, combine white vinegar, water, sugar and kosher salt. Heat until sugar and salt dissolve, then remove from heat and let cool for 5 minutes.

Place the washed okra, smashed garlic clove, peppercorns, red pepper flakes and dill into a clean jar that fits the okra snugly.

Pour the warm brine over the okra, covering them completely. Allow to cool to room temperature. Seal and refrigerate at least 24 hours before serving for best flavor (they will keep up to 2 weeks refrigerated).

Cure and season

Pat the pork belly dry with paper towels. Mix brown sugar, kosher salt, black pepper, smoked paprika, garlic powder and optional cayenne in a small bowl. Rub the mixture evenly over all sides of the pork belly. Wrap tightly and refrigerate for 2–6 hours (or overnight) if time allows to let seasoning penetrate.

Prepare smoker

Preheat your smoker or a grill set up for indirect smoking to 225°F (107°C). Soak wood chips for 20–30 minutes if using a charcoal or gas smoker, then add to smoker box or coals.

Place the pork belly on the smoker fat-side up and smoke until the internal temperature reaches 195°F (90°C), approximately 3–4 hours depending on thickness. During smoking, monitor wood and temperature; add chips as needed.

Once smoked, remove pork belly and let rest 15–20 minutes. For serving, slice into 1/4-inch thick pieces and optionally crisp in a hot skillet for 1–2 minutes per side to render and caramelize the edges.

Slice and oil

Cut the baguette on a diagonal into 1/2-inch thick slices. Brush both sides lightly with olive oil and season with coarse salt and freshly ground pepper.

Heat a grill pan or outdoor grill to medium-high. Grill the baguette slices 1–2 minutes per side until golden brown grill marks appear and slices are crisp. Remove and let cool slightly.

Alternatively, toast under a broiler for 1–2 minutes per side, watching carefully to avoid burning.

Arrange a serving board with a bowl of chilled pimento cheese, a small jar or dish of pickled okra, several slices of smoked pork belly and the grilled baguette slices.

To serve, spread pimento cheese on a grilled baguette slice, top with a slice of smoked pork belly and a piece of pickled okra. Garnish with an extra sprinkle of smoked paprika or chopped fresh chives if desired.

Serve immediately. Leftovers: store pimento cheese in an airtight container refrigerated for up to 4 days; pickled okra up to 2 weeks; smoked pork belly refrigerated up to 4 days or frozen for up to 2 months.