Crispy Pork Belly Sliders Recipe

Preheat and Score

Preheat oven to 325°F (160°C). Pat the pork belly dry with paper towels. If the skin is on and you want crispier skin, score the skin in a crosshatch or parallel lines very shallowly with a sharp knife.

Rub the pork belly all over with olive oil. Mix kosher salt, black pepper, garlic powder, and smoked paprika and rub evenly over the meat side and edges (if skinless, rub the whole piece; if skin-on, avoid pushing too much seasoning into skin scores).

Place pork belly on a wire rack set over a rimmed baking sheet (helps air circulate). Roast at 325°F (160°C) for 60–75 minutes, until the fat is rendered and meat is tender but not falling apart. Internal temperature should be about 185–200°F (85–93°C) in the meatiest part.

Increase oven temperature to 450°F (230°C). If skin-on, brush lightly with a little oil and return to oven for 10–15 minutes to crisp the exterior and develop browned, crispy edges. Watch carefully to avoid burning. Remove and let rest 10 minutes. Slice into 8 pieces sized to fit slider buns (about 3/4–1 inch thick).

While pork cooks (can be done earlier), combine apple cider vinegar, water, sugar, kosher salt, and red pepper flakes in a small saucepan. Bring to a simmer until sugar and salt dissolve, about 1–2 minutes. Remove from heat.

Place sliced red onion in a heatproof jar or bowl. Pour hot pickling liquid over onions, press down to submerge. Let cool to room temperature, then refrigerate—quick-pickling for at least 20 minutes will soften flavor, but 1 hour is better. Keeps refrigerated up to 2 weeks.

In a medium bowl combine shredded cabbage, grated carrot, and chopped cilantro. In a small bowl whisk together mayonnaise, lime juice, sriracha, honey, salt, and pepper until smooth.

Pour dressing over cabbage mixture and toss to coat evenly. Taste and adjust seasoning with more salt, lime, or sriracha as needed. Refrigerate until assembly; slaw can sit for up to 2 hours (keeps crunch).

Split slider buns and lightly butter cut sides. In a skillet over medium heat or on a griddle, toast buns cut-side down until golden, about 1–2 minutes. Alternatively, toast under broiler briefly—watch closely.

To assemble each slider: place a toasted bottom bun, add a slice of roasted pork belly, top with about 1–2 tablespoons of spicy citrus slaw, a few rings of pickled red onion, a drizzle of any pickling liquid or extra sriracha if desired, and a cilantro sprig. Cap with top bun and serve with lime wedge on the side.

Serve warm. Leftover pork belly can be reheated in a 375°F (190°C) oven on a wire rack for 10–12 minutes to re-crisp before assembling additional sliders.