Pork Belly Sliders Recipe

Trim, Season and Cure (optional quick cure)

Pat the pork belly dry with paper towels. Mix the kosher salt, black pepper, brown sugar, and smoked paprika in a small bowl. Rub the spice mixture evenly over all sides of the pork belly. For improved texture and flavor, refrigerate uncovered on a rack for 2–6 hours (optional).

Sear and Roast

Preheat oven to 300°F (150°C). Heat 1 tablespoon vegetable oil in an ovenproof skillet over medium-high heat. Sear the pork belly on all sides until golden brown, about 3–4 minutes per side. Add 2 tablespoons apple cider vinegar to the pan (it will deglaze). Transfer the skillet to the oven and roast until fork-tender and internal temperature reaches around 195°F (90°C), about 2 to 2.5 hours depending on thickness.

Rest and Slice

Remove the pork belly from the oven and let it rest 15–20 minutes. Reserve any pan juices. Using a sharp knife, slice the pork belly into 12 equal pieces (about 1/2-inch thick) suitable for sliders. If you prefer crisp edges, sear slices briefly in a hot skillet (1 minute per side) before assembling.

Heat 1 teaspoon olive oil in a medium saucepan over medium heat. Add the chopped red onion and cook until softened, about 4–5 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Add the chopped tomatoes, granulated sugar, red wine vinegar, lemon juice, red pepper flakes, salt, and black pepper. Bring to a simmer, then reduce heat to low. Cook, stirring occasionally, until mixture thickens to a jam-like consistency, about 35–45 minutes. Mash with a spoon or use an immersion blender for a smoother jam if desired.

Taste and adjust seasoning. Remove from heat and let cool to room temperature. Transfer to a jar and refrigerate; jam will continue to thicken as it cools. Makes enough for 12 sliders.

In a small bowl, combine 1/2 cup mayonnaise, 2 teaspoons sriracha, 1 teaspoon lemon juice, 1/2 teaspoon grated garlic, 1/4 teaspoon salt, and a pinch of black pepper. Whisk until smooth and taste; adjust sriracha or lemon to preference. Refrigerate until ready to assemble.

Preheat a skillet or griddle over medium heat. Split the brioche slider buns and lightly butter the cut sides with the softened butter. Toast the buns cut-side down until golden brown, about 1–2 minutes. Keep warm.

To assemble each slider: spread about 1 teaspoon sriracha aioli on the bottom bun, top with 1 tablespoon tomato jam, place a slice of pork belly, add a few pickled cucumber slices or a small pinch of microgreens/cilantro, and finish with the toasted top bun.

Serve immediately while pork belly is warm. Leftover components: refrigerate tomato jam and aioli for up to 5 days; pork belly slices up to 3 days.