Shell Belly Sliders Recipe

Season the pork belly

Toss the 1 lb pork belly strips with 1 tbsp lemon pepper seasoning, 1 tsp kosher salt, 1 tsp freshly ground black pepper and 1 tbsp neutral oil until evenly coated. Let sit at room temperature for 15 minutes while you prepare other components to allow flavors to penetrate.

Sear the pork belly: Heat a heavy skillet (cast iron preferred) over medium-high heat. Add the pork belly strips in a single layer (work in batches if needed). Sear 3–4 minutes per side until deeply browned and crisp on the edges and cooked through. Transfer to a paper towel–lined plate and keep warm. Reserve rendered fat in the pan for finishing scallops if desired.

Slice to fit sliders: Once slightly cooled, cut each strip into pieces sized to fit the slider buns (about 1.5–2 inches). Keep warm.

Prep scallops

Pat the 12 scallops very dry with paper towels and remove side muscles. Season both sides lightly with 1 tsp fine sea salt and 1/2 tsp black pepper. Let rest 5 minutes.

Heat pan and sear: In a clean heavy skillet over high heat, add 1 tbsp neutral oil. When shimmering, add scallops spaced apart. Sear undisturbed 1.5–2 minutes until golden brown on the bottom. Flip and add 2 tbsp unsalted butter; spoon butter over scallops for another 45–60 seconds until just opaque in the center. Avoid overcooking. Transfer to a plate and keep warm.

If desired, finish scallops very lightly in the pork belly pan using a teaspoon of the reserved pork fat for extra flavor; do not overcrowd or overcook.

Make the sauce

Combine 2 tbsp gochujang (or sweet chili paste), 3 tbsp honey, 1 tbsp rice vinegar, 1 tsp soy sauce, 1 tsp grated garlic and 1/2 tsp sesame oil in a small bowl. Whisk until smooth. If the sauce is too thick for drizzling, thin with up to 1 tbsp water to reach a glossy, pourable consistency. Taste and adjust acidity or heat as needed.

Warm the sauce (optional): For a slightly melded flavor, warm the sauce in a small saucepan over low heat 1–2 minutes, stirring, then remove from heat.

Prepare aioli

Whisk together 1/2 cup mayonnaise, 1 tbsp fresh lemon juice, 1/2 tsp lemon zest, 1/2 tsp grated garlic, 1/4 tsp salt and 1/4 tsp black pepper in a small bowl until smooth. Taste and adjust lemon or salt to preference. Refrigerate until assembly.

Toast buns

Halve the 12 brioche buns. Heat a skillet over medium heat and melt 2 tbsp unsalted butter. Place cut sides down and toast until golden, about 1–2 minutes. Remove and keep warm.

Build sliders: Spread about 1 tsp lemon aioli on each bottom bun. Place a small handful (about 1 tbsp) of arugula on the aioli. Add one piece of lemon pepper pork belly (cut to fit). Top the pork belly with one seared scallop. Spoon about 1/2–1 tsp AR honey chili sauce over the scallop (adjust to taste). Finish with a sprinkle of toasted sesame seeds and the top bun.

Serve: Arrange sliders on a platter, garnish with remaining arugula and lemon wedges. Serve immediately while scallops and pork belly are warm.

Make-ahead notes: Pork belly can be cooked ahead and reheated in a 350°F (175°C) oven for 6–8 minutes. Aioli and sauce keep refrigerated for up to 3 days; rewarm sauce gently before using.