Pork Belly Sliders Recipe

Prepare pork belly

Preheat oven to 300°F (150°C). Pat the pork belly dry with paper towels. Season all sides evenly with 1 1/2 tablespoons kosher salt and 1 teaspoon freshly ground black pepper.

Sear pork belly

Heat 1 tablespoon vegetable oil in a large ovenproof skillet or Dutch oven over medium-high heat. When shimmering, sear the pork belly fat-side down for 3–4 minutes until golden brown, then sear the other sides 2 minutes each to develop color.

Roast pork belly low and slow

Transfer the skillet to the preheated oven (or move pork belly to a baking tray if using a pan that isn’t ovenproof). Roast uncovered for 2 to 2 1/2 hours until very tender and easily pierced with a fork. If the pork begins to brown too quickly, tent loosely with foil.

Make teriyaki glaze

While pork roasts, combine 1/2 cup soy sauce, 1/4 cup mirin, 1/4 cup dark brown sugar, 1 tablespoon rice vinegar, 1 teaspoon grated fresh ginger, and 2 minced garlic cloves in a small saucepan over medium heat. Bring to a gentle simmer, stirring until sugar dissolves. Simmer 4–6 minutes to slightly reduce and concentrate flavors.

Thicken glaze

Mix 1 teaspoon cornstarch with 1 teaspoon water to make a slurry. Whisk slurry into the simmering glaze and cook 1–2 minutes until the sauce thickens and coats the back of a spoon. Remove from heat and set aside.

Glaze and rest

When pork belly is tender, remove from oven and let rest 10 minutes. Slice pork belly into 12 roughly equal pieces (about 3/4–1 inch thick). Brush both sides generously with the teriyaki glaze. For a sticky finish, place glazed slices under a broiler for 1–2 minutes (watch carefully) or sear briefly in a hot skillet 30–45 seconds per side to caramelize the glaze.

Prepare pineapple: heat a grill pan or skillet over medium-high heat. Brush pineapple slices lightly with 1 teaspoon oil. Grill pineapple 2–3 minutes per side until caramelized and marked. Remove and cut into pieces sized to fit the sliders (about 12 small pieces).

Warm pickled jalapeños: if desired, briefly warm the pickled jalapeño slices in the pineapple skillet for 30 seconds to take the chill off; drain before using.

Prep cilantro: pick leaves and lightly chop coarse stems if needed.

Make aioli: In a small bowl whisk together 1/2 cup mayonnaise, 1 seeded and finely chopped large jalapeño, 1 tablespoon fresh lime juice, 1/2 clove minced garlic, 1/2 teaspoon honey, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until smooth. Taste and adjust heat or salt. Refrigerate until assembly (can be made up to 24 hours ahead).

Toast rolls: Preheat oven broiler or set oven to 350°F (175°C). Split the 12 slider rolls horizontally. Brush cut sides with 2 tablespoons melted butter and sprinkle sesame seeds on top if using. Place on a baking sheet and toast under broiler 1–2 minutes or in oven 5–7 minutes until golden — watch carefully to avoid burning.

Assemble sliders: Spread about 1 to 1 1/2 teaspoons jalapeño aioli on the bottom half of each roll. Place one glazed pork belly slice on each roll, top with a piece of grilled pineapple, a few pickled jalapeño slices (to taste), and a small handful of cilantro leaves. Cap with the top roll.

Serve: Arrange sliders on a platter and serve warm. Provide extra aioli and glaze on the side if desired.