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Pork Belly Sliders

A recipe for Pork Belly Sliders! These hoisin-marinated slices of pork belly are paired with green onion mayonnaise, pickled carrots and daikon, and fresh cilantro.

Prep Time
40 mins
Cook Time
40 mins
Additional Time
8 hrs
Total Time
8 hrs 55 mins
Servings: 12 Sliders
Course: Main Course
Cuisine: International

Ingredients

Pork Belly:
  • 3 tablespoons (44 milliliters) hoisin sauce
  • 2 tablespoons (30 milliliters) oyster sauce
  • 2 tablespoons (30 milliliters) honey
  • 1 tablespoon (15 milliliters) soy sauce
  • 1 tablespoon (15 milliliters) dark soy sauce
  • 1/4 teaspoon Chinese five spice powder
  • 1/2 medium onion peeled and thinly sliced
  • 1 pound (450 grams) skinless pork belly thinly sliced
Pickled Carrot and Daikon:
  • 3 ounces (85 grams) peeled and julienned carrots
  • 3 ounces (85 grams) peeled and julienned daikon
  • 2 teaspoons salt
  • 2 tablespoons (25 grams) granulated sugar
  • 2 tablespoons (30 milliliters) rice wine vinegar
Green Onion Mayonnaise:
  • 1 tablespoon (15 milliliters) vegetable oil
  • 2 green onions thinly sliced
  • 1 garlic clove peeled and minced
  • 1/3 cup (80 grams) mayonnaise
  • 1/4 teaspoon freshly ground black pepper
To assemble:
  • 12 slider buns
  • 1 tablespoon (15 milliliters) vegetable oil
  • fresh cilantro

Instructions

To prepare the pork belly:
    Cup of Yum
  1. In a large bowl, whisk together the hoisin sauce, oyster sauce, honey, soy sauce, dark soy sauce, and five spice powder.
  2. Toss in the onion slices and pork belly slices to evenly coat.
  3. Cover and refrigerate for 8 hours or overnight.
To prepare the Pickled Carrot and Daikon:
  1. Place the carrots and daikon in a medium bowl. Add the salt and toss to coat evenly. Set aside for 15 minutes.
  2. Rinse the carrots and daikon and drain well. Squeeze to remove excess moisture and transfer to a clean medium bowl. Add the sugar and rice wine vinegar and toss together to coat.
  3. Cover and refrigerate for at least 1 hour.
To prepare the Green Onion Mayonnaise:
  1. In a medium pan, drizzle oil over medium heat.
  2. Once heated, add the green onions. Cook, stirring often, until tender and vibrant green.
  3. Stir in the garlic and cook until just fragrant, about 30 seconds to 1 minute.
  4. Set aside and allow to cool to room temperature.
  5. Once cooled, mix the green onion and garlic into the mayonnaise. Add the black pepper and adjust flavors to taste. Cover and refrigerate until ready to serve.
To assemble:
  1. If not already sliced, cut the slider buns in half. Broil or toast the interior of the buns until golden brown.
  2. In a large pan, drizzle the oil over medium heat.
  3. Add the marinated pork belly slices in a single layer, working in batches if needed. Cook until golden brown and starting to crisp, about 4-5 minutes.
  4. Flip and cook the other side until golden. Transfer to a plate and repeat with remaining pork belly. Discard the marinade.
  5. Spread the green onion mayonnaise over the bottoms of the slider buns.
  6. Top with 2 slices of the cooked pork belly.
  7. Cover with the pickled carrots and daikon, along with a few fresh cilantro leaves. Place the top halves of the buns over the top.
  8. Serve immediately.