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Spicy Asian Pork Belly Sliders with Sweet & Sour Slaw

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Ingredients
  

PORK BELLY ROAST

  • 1.5 lb skinless pork belly
  • 1 Tbsp sugar
  • 1 Tbsp salt
  • 1 tsp pepper

SPICY ASIAN GLAZE

  • 6 Tbsp Hoisin sauce
  • 3 Tbsp sodium-reduced soy sauce
  • 2 tsp Sriracha sauce
  • 1 tsp sesame oil
  • 2 tsp rice vinegar

SWEET & SOUR SLAW:

  • ½ cup green apple, julienned
  • ½ cup carrot, julienned
  • ¼ cup red onion, julienned
  • 1-/12 Tbsp lime juice
  • 1 tsp black sesame seeds
  • ½ tsp sugar
  • 8 -10 slider buns

Instructions
 

TO MAKE PORK BELLY:

  • Preheat oven to 450ºF.
  • Score the fat cap in criss cross sections through the fat but not into the meat. In a small dish mix sugar, salt and pepper. Rub into criss crossed fat and sides of roast.
  • Place in a roasting pan fat side up and roast in preheated oven for 30 minutes. Turn temperature down to 275ºF and continue roasting for 1.5 hours.
  • Remove from oven and allow roast to cool to room temperature. Wrap tightly in plastic wrap and refrigerate until chilled through – 2 hours – 2 days.

TO MAKE SPICY ASIAN SLIDERS:

  • Mix all SPICY ASIAN GLAZE ingredients in a small bowl and set aside
  • Mix all ingredients of the SWEET & SOUR SLAW and set aside.
  • To make Sliders: Slice Pork Belly Roast into ¼” slices. In a fry pan over medium heat, reheat slices, about 2 minutes per side.
  • Toast buns under broiler.
  • Assemble sliders by placing 2 warm slices of Pork Belly Roast on bun, drizzle with Spicy Asian Glaze and top with Sweet & Sour slaw.