Pork Belly Sliders
With homemade pickled daikon and carrots along with green onion mayonnaise, these may just be the best sliders ever!
Ever since Jason moved back home, I’ve been making a lot of burgers, sliders and hot dogs, the complete opposite of my healthy-vegetarian-quinoa routine. Now I’ve gained about 5-10 pounds with this drastic change in diet, which has been a bit of a struggle because I work my butt off at the gym and spin class 6x week but in the end, I guess I can’t complain too much since I get to indulge in these amazing pork belly sliders.
Now of all the unhealthy stuff I’ve been making lately, this dish has got to be my absolute favorite. How can it not be? The pork belly first gets marinated in a hoisin mixture and then gets wonderfully crisp as it cooks in a cast-iron skillet. Top that off with some homemade pickled daikon and carrots and sandwich this in between a soft and fluffy Hawaiian roll – you’ll seriously have one of the best sliders ever!
So here’s how you make this:
Let’s first pickle some julienned daikon radish and carrots. All you do is throw the veggies into a mason jar and pour in a simmered sugar-vinegar-water mixture. Let this sit in the fridge for at least an hour.
Then let’s marinate this pork belly awesomeness in a hoisin-soy sauce-honey-vinegar-sesame oil mixture. It’s absolutely heavenly!
Once we let that pork belly sit in the fridge for about 30 minutes, throw them onto a preheated cast-iron skillet.
Let it get nice and crisp. The charred crispiness is what we’re looking for here.
Then we’ll toast up some Hawaiian rolls…
and make the green onion mayo, which is the most difficult task ever. You take some mayo and combine it with green onion and garlic. So hard, right?
Now we’ll assemble the sliders with some pork belly, sliced cucumber and pickled daikon and carrots. Put the tops on and serve immediately. They’ll be gone instantly!
One year ago: Banana Espresso Chocolate Chip Muffins
Pork Belly Sliders
Ingredients
- ¼ cup hoisin sauce
- 1 ½ tablespoons soy sauce
- 1 ½ tablespoons honey
- 2 teaspoons rice wine vinegar
- 1 teaspoon sesame oil
- Freshly ground black pepper, to taste
- 1 pound thinly sliced pork belly
- 2 tablespoons olive oil
- 16 split slider buns, toasted, for serving
- ½ seedless cucumber, thinly sliced, for serving
For the pickled daikon and carrots
- 1 cup peeled and julienned carrot
- 1 cup peeled and julienned daikon radish
- ½ cup sugar
- ½ cup rice wine vinegar
For the green onion mayonnaise
- ¼ cup mayonnaise
- 2 green onions, thinly sliced
- 1 garlic clove, minced
Instructions
- To make the pickled daikon and carrots, combine the carrot and daikon radish in a mason jar. In a small pot, whisk together the sugar, vinegar and 1/3 cup water. Bring to a simmer until sugar dissolves; let cool for 10 minutes. Pour the sugar mixture into the mason jar. Cover and place in the refrigerator for at least one hour.
- To make the marinade, whisk together the hoisin sauce, soy sauce, honey, vinegar, sesame oil and pepper, to taste. Add the pork belly and gently toss to combine. Cover and place in the refrigerator for at least 30 minutes.
- Heat 2 tablespoons olive oil in a cast-iron skillet. Add the pork belly and cook until crisp and browned, about 4-5 minutes; set aside.
- To make the green onion mayonnaise, combine the mayonnaise, green onions and garlic in a small bowl.
- Serve pork belly on rolls with pickled daikon and carrots, cucumber and green onion mayonnaise.
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Great marinate and sauce for the pork belly! The sliders are delicious. I also make this pork belly as a topping my ramen noodles. Thank you 🙂
Gurrrl… I was skinny before I found your website
I’ve spent the past month making one of your recipes almost daily and this one is by far the most surprisingly complex and flavorful. I made the pickles veg slightly different using what I had on hand (finely chopped carrot, purple and green cabbage, cucumber and lettuce) which I dusted w sugar and soaked in mirin and plain vinegar at room temp for 30 mns. I made the mayo exactly as directed (but doubled the garlic). I didn’t have pork belly (only thick cut bacon which was salty (next time I would omit the soy sauce). Even w these slight differences the sliders were eye-rolling back in the head yummy! I will make these many times in the future
I’ve made these previously and they turned out really great. I want to make them again, in larger quantities, and work a work Superbowl party. Because of the logistics and time constraint, I wouldn’t be able to grill and then assemble them for them to stay fresh and crispy. I was thinking of braising the pork belly and having it slow cooked so I can just take the crockpot to work and assemble the sliders there. Any thoughts? Wasn’t sure how it would taste with the slider buns.
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! 🙂
Flavor was so good for each element of this slider- but I need help with the pork belly. I had the butcher slice the pork belly for me into 1/4 inch slices – like thick bacon. She mentioned that she took off the skin and a lot of fat. The meat ended up tasting very “porky” – and less “bacony”. How do I get that rich texture inside with a crispy outside? #butchersfaultormine?
Hmmmmm, it’s hard to say without having seen the cut of the meat itself. Have you tried to purchase pork belly from a Korean market?
Nate-koreans dont remove the fat- keep it on next time and see if its any different.
Good luck!
We have place in our town that makes these sliders, they serve theres with hawwaiin buns. Ur sounds so good, next time im going to the store, im buying my ing. thank-you
Do you think the pork belly could be grilled instead? I wanted to make a bunch for a party and thought grilling would allow me to make a bunch of them faster. Thanks!
Yes, absolutely.
Absolutely amazing…..easy to make and simply delicious!!!
I bought the pork belly from Chinese grocery store, fresh. I found it very difficult to cut as the whole meat slides around with all the fat. I ended up cutting them about 3/4″ thick (I don’t think I can possibly slice them as thin as they show up in your pictures). After I pan fried them the taste is great, but they’re chewy/tough. Since it’s pork I had to make sure it’s fully cooked. How do you make them not tough?
If your slices are 3/4″ thick and you cooked them thoroughly, it’s no surprise that the texture is tough. The slices need to be a lot thinner, about 1/4″ thick. It may be best to purchase pre-sliced pork belly.
Hey, so another strategy, one that I utilize with meats like briskets and belly is to throw it in the freezer for an hour or two. In conjunction with an ultra sharp knife and quick cutting before it comes to room temp you can easily get 1/4 slices. Thanks for the recipes Chungah, letting it marinate overnight, can’t wait to try it tomorrow.
I found you through your Asian Quinoa Salad. I’m keeping you forever because of your Pork Belly Sliders. Thank You.
This turned out amazing. Was my go-to recipe for Super Bowl Sunday. Thanks!
I’m so glad! You just reminded me to make this again!
I used 1kg of pork belly to make these incredibly mouth watering sliders after completely salivating over them. Needless to say, I ate half a dozen.
Thank you
I’m sure I could eat half a dozen of these too!