Recipe - PorkBellySliders2

Pork Belly Sliders

These tasty little sliders feature tender braised slices of pork belly, flavored with soy sauce, sesame oil, sriracha, and pineapple juice. The thick sliced pork is seared and topped with grilled pineapple, pickled daikon and carrots, and a smear of hoisin sriracha mayo on toasted Pretzilla Mini Buns.

  • Prep Time: 40 minutes
  • Cook Time: 1 hour 20 minutes, 3 hours inactive
  • Serves: 8 Sliders

Ingredients

    Pork Belly:

  • 1½ pounds Pork Belly
  • ½ tsp. Kosher Salt
  • ¼ tsp. Ground Black Pepper
  • ½ tsp. Sriracha
  • 1 cup Water
  • ¼ cup Pineapple Juice
  • 2 Tbsp. Soy Sauce
  • 1 Tbsp. Molasses
  • 2 tsp. Sesame Oil
  • Pickled Daikon and Carrots:

  • 3 Tbsp. White Vinegar
  • 2 cups Water
  • 1½ Tbsp. Sugar
  • 1 Tbsp. Kosher Salt
  • ½ cup Julienned Carrots
  • ½ cup Julienned Daikon Radish
  • Hoisin Sriracha Mayonnaise:

  • ½ cup Mayonnaise
  • ½ tsp Hoisin Sauce
  • 1 tsp. Sriracha
  • Sliders:

  • 8 each Pretzilla Mini Buns
  • ½ pound Fresh Pineapple

Preparation

  • X

    PORK BELLY:

  • X

    Preheat oven to 250°F.

  • X

    Score pork belly skin ¼ inch deep with a sharp knife. Season with salt and pepper.

  • X

    Transfer pork belly to a 9 x 13-inch baking dish skin side up.

  • X

    Whisk remaining pork belly ingredients in a bowl and pour over pork in baking dish.

  • X

    Cover pan with aluminum foil and place in oven to braise for 2 hours.

  • X

    Remove pork belly from oven. Remove foil cover. Increase heat to 375°F.

  • X

    Return pork belly to oven and roast, uncovered, 35-45 minutes or until sauce reduces to a glaze-like consistency. Baste meat with the sauce every 15 minutes during cooking.

  • X

    Remove pork from oven and let rest 30 minutes.

  • X

    Cover with plastic wrap, transfer to refrigerator and chill completely.

  • X

    PICKLED DAIKON AND CARROT:

  • X

    Combine vinegar, water, sugar and salt in a small bowl whisk until the sugar and salt are dissolved.

  • X

    Pour mixture over carrots and daikon and set aside in refrigerator for 1 hour.

  • X

    SRIRACHA MAYONNAISE:

  • X

    Combine mayonnaise, hoisin sauce, and sriracha in a small bowl and whisk to combine.

  • X

    SLIDERS:

  • X

    Preheat grill to medium heat.

  • X

    Slice pork belly into ½-inch thick slices.

  • X

    Remove skin and core of pineapple and cut pineapple into ¼-inch slices. Grill each piece about 30 seconds per side.

  • X

    Cut grilled pineapple into 2-inch squares and set aside.

  • X

    Preheat oven to 350°F

  • X

    Heat a 10-inch nonstick sauté pan over medium-high heat.

  • X

    Sear sliced pork belly, while coating each side with the reduced cooking liquid, until golden brown and crisp, about 2-3 minutes per side.

  • X

    Slice Pretzilla Mini Buns in half horizontally and place buns cut side up on a baking sheet. Place in oven 5-7 minutes or until lightly toasted.

  • X

    Spread 1 tablespoon Sriracha Mayonnaise on each bottom bun. Top with 2 ounces sliced pork belly. Top with 2 tablespoons pickled vegetables and a piece of grilled pineapple. Close sandwich and serve.

Chef's Tip

Cook pork up to 3 days in advance and store tightly wrapped in refrigerator until ready to use. If fresh pineapple is unavailable, substitute sliced canned pineapple.

https://www.pretzilla.com/recipes/pork-belly-sliders/

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