Pork Belly Slider Recipe
Puff Dough Bun, Tomato Jam, Micro Salad
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Ingredients
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Puff Dough Bun
Pork Belly
Tomato Jam
Micro Salad
Method
Puff Dough Bun
- 1
Make the Dough
In a large bowl, mix the flour, salt, and sugar together. In a saucepan, melt the butter and water together over low heat until the butter is fully melted. Add the melted mixture to the flour and mix until a dough forms. Knead for about 5 minutes until smooth.
- 2
Chill the Dough
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- 3
Roll and Cut
After chilling, roll out the dough on a floured surface to about 1/4 inch thick. Cut into circles using a round cutter or glass.
- 4
Prepare for Baking
Preheat the oven to 400°F (200°C). Place dough circles on a baking sheet lined with parchment paper. Brush the tops with the egg wash.
- 5
Bake
Bake in the preheated oven for 15-20 minutes until golden brown.
Pork Belly
- 6
Prepare the Pork Belly
Score the pork belly skin in a crosshatch pattern. Season generously with salt, pepper, smoked paprika, and garlic powder.
- 7
Sear the Pork Belly
In a large skillet, heat olive oil over medium-high heat. Add the pork belly skin-side down and sear for about 5 minutes until crispy. Flip and sear the other side for another 5 minutes.
- 8
Cook the Pork Belly
Transfer the pork belly to the oven (you can use the same oven preheated for the buns) at 400°F (200°C) and roast for about 30-40 minutes until cooked through and tender.
Tomato Jam
- 9
Cook the Jam
In a large saucepan, combine the chopped tomatoes, onion, brown sugar, apple cider vinegar, and salt. Bring to a simmer over medium heat.
- 10
Reduce the Jam
Cook uncovered for about 45 minutes, stirring occasionally until the mixture thickens and reaches a jam-like consistency.
- 11
Finish with Basil
Stir in the chopped fresh basil and cook for an additional 5 minutes. Remove from heat and let cool.
