Pork Belly Sliders Recipe

Prep and Season

Preheat oven to 300°F (150°C). Pat the pork belly dry with paper towels. In a small bowl, combine kosher salt, black pepper, brown sugar, garlic powder, and smoked paprika. Rub the pork belly all over with neutral oil, then massage the dry rub onto the meat side and edges.

Roast Slowly

Place the pork belly on a rack set in a rimmed baking sheet (fat side up). Roast in the preheated oven for 2 to 2.5 hours, until very tender and the fat has rendered. Check at 2 hours; a fork should slide in easily.

Crisp Finish

Increase oven temperature to 450°F (230°C) or set broiler to high. Carefully drain excess fat from the tray, leaving a thin layer. Return the pork belly to the oven and roast for 10–15 minutes (or broil 3–5 minutes) until outer edges are browned and crisp. Watch closely to avoid burning. Let rest 10 minutes.

Slice

Slice pork belly into 12 equal portions (about 1/4–1/2 inch thick depending on length). Keep warm while preparing sauce and buns.

In a small saucepan over medium-low heat, combine ketchup, apple cider vinegar, brown sugar, honey, soy sauce, sriracha, minced chipotle (if using), and water. Stir to combine and simmer gently for 5–7 minutes until slightly thickened. Taste and adjust sweetness or heat. Keep warm or set aside at room temperature.

In a bowl, whisk together mayonnaise, sriracha, honey, lime juice, and salt until smooth. Taste and adjust seasoning — more sriracha for heat or more honey for sweetness. Chill until assembly.

Combine rice vinegar, water, sugar, and salt in a small saucepan and bring just to a simmer to dissolve sugar and salt. Remove from heat and let cool 5 minutes. Place julienned carrots in a jar or bowl and pour warm pickling liquid over them so they are submerged. Let cool to room temperature, then refrigerate for at least 30 minutes (or up to 24 hours). Drain before using; sprinkle sesame seeds if desired.

Toast buns: Spread softened butter on cut sides of slider buns. Toast in a skillet over medium heat or under broiler until golden, about 1–2 minutes per side.

Sauce the pork: Lightly brush each pork belly slice with the sweet & spicy BBQ sauce so they are glazed but not dripping.

Spread mayo: Smear about 1 tsp of sriracha-honey mayo on the bottom half of each toasted bun.

Build sliders: Place a piece of glazed pork belly on each bun bottom, add a small pile (about 1–2 tbsp) of pickled carrots, a few cilantro leaves, and optional pickled jalapeño slices to taste. Top with bun lid. If desired, serve extra BBQ sauce and mayo on the side.

Serve: Arrange sliders on a platter and serve warm. Leftover pork belly keeps in the fridge up to 3 days; reheat gently in oven at 300°F (150°C) until warmed through and re-crisp briefly under broiler.