Pork Belly Sliders Recipe
Crispy Pork Belly, House-Made Kimchi, Sticky Sweet and Spicy Sauce, Brioche Bun
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Ingredients
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Pork Belly
Kimchi
Sticky Sweet and Spicy Sauce
Sliders
Method
Pork Belly
- 1
Prepare the Pork Belly
Preheat the oven to 300°F (150°C). Score the skin of the pork belly in a crosshatch pattern, avoiding the meat. Rub the pork belly with salt and black pepper, ensuring it gets into the cuts.
- 2
Roast the Pork Belly
Place the pork belly in a roasting pan, skin side up. Roast in the preheated oven for about 2 to 2.5 hours, or until the meat is tender and the skin is crispy. Baste with olive oil halfway through the cooking time.
- 3
Slice the Pork Belly
Remove the pork belly from the oven and let it rest for 15 minutes. Slice into bite-sized pieces for the sliders.
Kimchi
- 4
Prepare the Kimchi
Cut the Napa cabbage into quarters and remove the core. Chop the cabbage into bite-sized pieces and place in a large bowl.
- 5
Make the Kimchi Paste
In a blender, combine garlic, ginger, fish sauce, sugar, and Korean red pepper flakes, and blend until smooth. Mix this paste with the chopped cabbage and massage it into the cabbage until well-coated.
- 6
Ferment the Kimchi
Transfer the kimchi to a clean jar, pressing it down to remove air bubbles. Leave it at room temperature for 1-2 days for fermentation, then refrigerate.
Sticky Sweet and Spicy Sauce
- 7
Combine Sauce Ingredients
In a saucepan over medium heat, combine soy sauce, honey, Sriracha, rice vinegar, and garlic powder. Stir well and bring to a simmer.
- 8
Thicken the Sauce
Let the sauce simmer for about 10 minutes, or until it has thickened slightly. Remove from heat and set aside.
Assemble the Sliders
- 9
Prepare the Sliders
Toast the brioche buns lightly in a skillet or oven until golden brown.
- 10
Assemble the Sliders
On the bottom half of each bun, add a piece of pork belly, a spoonful of kimchi, and drizzle with the sweet and spicy sauce. Top with the other half of the bun.
- 11
Garnish
Garnish with fresh cilantro leaves on top of the sliders before serving.
