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Fried Pork Belly Slider
5 from 4 votes

Fried Pork Belly Slider

Layer crispy slices of Fried Pork Belly with savory hoisin peanut sauce and bright pickled veggies for incredible Asian-inspired sliders!

Prep Time
25 mins
Cook Time
2 hrs
Brine Time
8 hrs
Total Time
10 hrs 25 mins
Servings: 8
Calories: 531 kcal
Course: Main Course
Cuisine: Asian, Chinese

Ingredients

  • 1 lb pork belly
  • 8 rolls brioche preferred, sandwich or slider
Brine
  • 1/4 cup brown sugar
  • 1/4 cup kosher salt
  • 2 cups water hot
  • 2 tsp fennel seeds
  • 2 star anise
  • 1 tbsp Chinese five spice
  • 1 tsp red pepper flakes
  • 2 1/2 cups water cold
Spread
  • 1/4 cup hoisin sauce
  • 1/4 cup peanut butter
  • 1 tbsp chili paste Sambal Oelek
  • 2 tsp soy sauce
  • 2 tsp fish sauce
  • 1 tsp sesame oil
Garnish
  • 1 carrot shredded, large
  • 1 daikon radish shredded, 6-inch piece
  • 1/2 cup rice wine vinegar
  • cilantro

Instructions

Brine the Pork Belly
    Cup of Yum
  1. Mix together the sugar, salt and hot water in a container large enough to submerge the pork belly. In a large skillet toast the fennel seed and star anise for a minute or two to bring out the essential oils. Do not burn. Add to brine liquid. Stir in the Chinese Five Spice and red pepper flakes. Add the cold water and then add the pork belly. Submerge using a plate on top of pork belly. Cover and refrigerate overnight (at least 8 hours).
Roast Pork Belly
  1. Preheat oven to 275°F. Remove pork belly from brine and with paper towel pat dry. Place on aluminum foil and top with fresh cracked pepper. Wrap tightly, using 2 layers of foil to secure, and roast for 2 hours on baking sheet. Remove from oven and keep wrapped in foil, allow to cool before refrigerating for at least 2 hours to set and firm up, or overnight.
Prep/Assembly
  1. Use a mandolin to thinly slice carrot and daikon radish or cut into thin strips by hand. In a small bowl add the carrot, radish and rice wine vinegar. Allow to marinate for at least 1 hour covered in the refrigerator.
  2. To make the hoisin spread, mix together in a small bowl the hoisin sauce, peanut butter, chili paste, soy sauce, fish sauce and sesame oil. Set aside. Toast the buns, set aside.
  3. Unwrap pork belly and slice into 1/2” strips. Heat a large skillet with vegetable oil over medium-low heat. Pan sear and brown on each side. Pour 1 tablespoon soy sauce on top of pork belly strips, turning to coat. Cook until browned and crispy on edges.
  4. Spread hoisin mixture on both sides of each toasted bun, top with pork belly strips (cut each in half after cooking), marinated carrot and radish and cilantro. Serve immediately.

Nutrition Information

Calories 531kcal (27%) Carbohydrates 36g (12%) Protein 12g (24%) Fat 38g (58%) Saturated Fat 13g (65%) Cholesterol 41mg (14%) Sodium 909mg (38%) Potassium 391mg (8%) Fiber 4g (16%) Sugar 12g (24%) Vitamin A 1362IU (27%) Vitamin C 11mg (12%) Calcium 121mg (12%) Iron 3mg (17%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 531

% Daily Value*

Calories 531kcal 27%
Carbohydrates 36g 12%
Protein 12g 24%
Fat 38g 58%
Saturated Fat 13g 65%
Cholesterol 41mg 14%
Sodium 909mg 38%
Potassium 391mg 8%
Fiber 4g 16%
Sugar 12g 24%
Vitamin A 1362IU 27%
Vitamin C 11mg 12%
Calcium 121mg 12%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.