Pork Belly Sliders (3) Recipe

Prepare pork

Pat the pork belly dry with paper towels. Season all sides evenly with kosher salt and freshly ground black pepper.

Sear

Heat 1 tablespoon vegetable oil in a medium oven-safe skillet or Dutch oven over medium-high heat until shimmering. Add the pork belly, fat-side down if there is a visible fat layer, and sear 3–4 minutes per side until well browned. Use tongs to turn carefully so it doesn’t deform.

Make braising liquid

While pork sears, whisk together 1/4 cup soy sauce, 1/2 cup water, 1 tablespoon rice vinegar, 2 tablespoons brown sugar, 1 tablespoon honey, 1 minced garlic clove, 1/2 tablespoon sliced ginger, and 1/4 teaspoon chili flakes until sugar mostly dissolves.

Braise

Pour the braising liquid into the skillet with the seared pork belly. Bring to a simmer on the stovetop, then cover and transfer to a 300°F (150°C) oven. Braise 1 hour to 1 hour 15 minutes, turning pork once halfway, until the pork is tender and a skewer meets little resistance.

Reduce glaze

Remove pork from the braising liquid and set on a cutting board to rest 10 minutes. Pour the remaining liquid back into the skillet and place over medium-high heat on the stovetop. Reduce the liquid to a syrupy glaze, about 6–8 minutes, stirring and scraping up browned bits. Return pork briefly to the pan, spoon glaze over it to coat, then remove and let rest another 5 minutes.

Slice

Slice the rested pork belly into 3 even portions suitable for sliders (about 1/4 in to 1/3 in thick slices, keeping one piece per slider). If pork has a thick layer, trim slightly so it fits buns.

Combine 1 tablespoon rice vinegar, 1 teaspoon sugar and 1/4 teaspoon salt in a small bowl and stir until dissolved. Add shredded cabbage (1 cup) and julienned or grated carrot (1/4 cup). Toss to coat and let sit at room temperature 10 minutes to pickle lightly. Drain any excess liquid before assembling.

Toast buns

Halve the 3 slider buns and lightly toast cut sides in a dry skillet or under a broiler until golden, about 1–2 minutes. Watch carefully so they don’t burn.

Sauce mix

In a small bowl, mix 2 teaspoons mayonnaise and 1 tablespoon hoisin sauce to make a slightly sweet spread.

Assemble sliders: Spread a thin layer of the hoisin-mayo on the bottom bun, place one slice of glazed pork belly on each, top with a small mound of the pickled slaw, sprinkle with sliced scallions and 1/2 teaspoon sesame seeds (divided across sliders), and finish with the top bun.

Serve: Arrange the 3 pork belly sliders on a plate and serve warm. Provide extra hoisin or chili flakes at the table if desired.