Jul 13 2026
Restaurants›Salted Edge›Glazed Pork Belly Sliders Recipe

Glazed Pork Belly Sliders Recipe

Inspired by Salted Edge
Time3h
Serves6

3 black garlic glazed pork belly sliders + cucumber salad + jalapeno honey aioli + pickled fresno chilis + cilantro + mini brioche bun

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Ingredients

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Pork Belly

Cucumber Salad

Jalapeno Honey Aioli

Pickled Fresno Chilis

Sliders

Method

Pork Belly Preparation

  1. 1

    Prepare the Pork Belly

    Preheat your oven to 300°F (150°C). Score the skin of the pork belly in a crosshatch pattern, being careful not to cut into the meat.

  2. 2

    Marinade the Pork Belly

    In a blender, combine black garlic, soy sauce, brown sugar, rice vinegar, salt, and black pepper. Blend until smooth. Rub this glaze all over the pork belly and let it marinate for at least 1 hour in the refrigerator.

  3. 3

    Roast the Pork Belly

    Place the marinated pork belly in a roasting pan and cover it with foil. Roast for about 2 hours, then remove the foil and roast for an additional 30 minutes until the skin is crispy.

  4. 4

    Slice the Pork Belly

    Once cooked, let the pork belly rest for 10-15 minutes before slicing it into 1-inch pieces.

Cucumber Salad Preparation

  1. 5

    Prepare the Cucumber

    Slice the cucumber into thin rounds. Place in a bowl.

  2. 6

    Mix the Salad Dressing

    In a small bowl, whisk together rice vinegar, sugar, salt, and sesame oil. Pour over the cucumber and toss to combine. Let it sit for at least 15 minutes.

  3. 7

    Add Sesame Seeds

    Just before serving, sprinkle sesame seeds over the cucumber salad.

Jalapeno Honey Aioli Preparation

  1. 8

    Combine Ingredients

    In a bowl, combine mayonnaise, finely chopped jalapeno, honey, lemon juice, garlic powder, and salt. Mix well until smooth.

  2. 9

    Chill Aioli

    Cover and refrigerate for at least 30 minutes to let the flavors meld.

Pickled Fresno Chilis Preparation

  1. 10

    Prepare the Pickling Liquid

    In a saucepan, combine white vinegar, sugar, salt, and water. Bring to a boil, stirring until sugar and salt are dissolved.

  2. 11

    Pickle the Chilis

    Place the Fresno chilis in a jar and pour the hot pickling liquid over them. Let them cool to room temperature before sealing the jar. Refrigerate for at least 1 hour before use.

Assembly

  1. 12

    Assemble the Sliders

    Take a mini brioche bun, place a slice of glazed pork belly on the bottom half, top with cucumber salad, a dollop of jalapeno honey aioli, a few pickled Fresno chilis, and a sprinkle of fresh cilantro. Place the top half of the bun on to complete the slider.

  2. 13

    Serve

    Serve the sliders immediately and enjoy with the remaining cucumber salad on the side.

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