Bourbon Glazed Pork Belly Sliders (3) Recipe

Prepare quick pickles

Place the thinly sliced red onion in a heatproof jar or bowl. In a small saucepan combine 1/2 cup apple cider vinegar, 1/2 cup water, 1 tsp sugar, 1/2 tsp kosher salt and the peppercorns. Heat until just simmering to dissolve sugar and salt (about 1–2 minutes), then pour the hot liquid over the onions. Let cool to room temperature, then cover and refrigerate for at least 20 minutes (can be made up to 24 hours ahead).

Season and sear pork belly

Pat the pork belly pieces dry with paper towels. Rub both sides with 1.5 tsp kosher salt and 1/2 tsp black pepper. Heat 1 tablespoon vegetable oil in an oven-safe skillet over medium-high heat until shimmering. Place pork belly pieces, fat side down if applicable, and sear 3–4 minutes per side until deeply browned (render some fat).

Roast until tender

Preheat oven to 325°F (160°C). After searing, transfer the skillet to the oven (or move pork belly to a baking dish) and roast for 40–55 minutes until pork belly is tender and a probe reads about 190°F in the thickest part. Remove from oven and let rest 5–10 minutes. Reserve any rendered fat in the pan for glazing step.

Make bourbon glaze

While pork rests, pour off excess fat leaving about 1 teaspoon in the skillet. Over medium heat add 1/4 cup bourbon to the skillet (stand back — it may flame briefly) and simmer 30–45 seconds to reduce slightly. Stir in 3 tbsp brown sugar, 2 tbsp soy sauce, 1 tbsp apple cider vinegar, 1/2 tsp Dijon mustard, 1 minced garlic clove, 1 tsp thyme leaves and 1/4 tsp red pepper flakes (optional). Simmer gently 3–5 minutes until mixture coats the back of a spoon and becomes glossy. Taste and adjust salt/acid as needed.

Glaze pork

Return pork belly to the skillet and spoon or brush the bourbon glaze all over. Place skillet back under a hot broiler for 1–2 minutes (watch closely) to caramelize glaze, or broil for 2–3 minutes until glaze bubbles and darkens slightly. Turn pork and glaze the other side if desired. Remove and let rest 2–3 minutes, then slice each portion into slider-width pieces (about 1/4–1/2 inch thick) to yield roughly 3 slider portions.

Toast rolls

Preheat a small skillet or griddle over medium heat. Split the 3 King's Hawaiian rolls and butter the cut sides with softened butter. Toast cut sides in the skillet until golden, 1–2 minutes.

Assemble sliders

Top each bottom roll with a few leaves of microgreens or a small handful of arugula (optional), place a glazed pork belly slice, then a few pickled red onion slices. Spoon a little extra glaze from the pan over the pork if desired. Cap with the top roll.

Serve warm. These sliders serve 3. Leftover pickled onions keep refrigerated up to 5 days; leftover pork belly keeps 2–3 days refrigerated.