Pork Belly Sliders with Asian Slaw

5 from 5 votes

Pork Belly Sliders with Asian Slaw

Tender, juicy pork belly sliders will be the hit at your next picnic, party, or gathering! Pork belly is slow-cooked in a flavorful braising liquid until it's fall-apart tender, and gets topped with a bright Asian-inspired slaw. Serve on your favorite slider buns and top with fresh jalapeño slices and extra cilantro.

Prep Time30

Cook Time1 30

Total Time2

Course: Appetizer, Main Course, Side Dish, Snack

Cuisine: American, Asian

Servings: sliders

Calories: 544kcal

Author: Callan Wenner

Equipment

Ingredients

2 lbs pork belly cut into 2-inch long pieces (about 1 inch thick)
1 yellow onion thinly sliced
2 inch piece of ginger sliced
3 cloves garlic peeled and smashed
1 ½ teaspoons Chinese five spice powder
1 cup beer lager or light beer
3 cups beef broth
¼ cup soy sauce
2 tablespoons rice vinegar
3 tablespoons granulated sugar
1 cup shredded cabbage heaping cup
⅓ cup carrot shredded, about 1 large carrot
3 scallions sliced in matchsticks
1 fresh jalapeno very thinly sliced
¼ cup cilantro plus extra for garnish
1 teaspoon sesame oil
¼ cup rice vinegar
1 tablespoon honey
1 teaspoon sesame seeds
12 slider buns

US Customary - Metric

Instructions

Place a heavy bottomed pot over medium high heat and add the pork belly. Fry on each side until golden brown. Note the fat will splatter out so use a grease mesh if you have one.
2 lbs pork belly
Once browned, add the yellow onion, ginger, garlic and five spice powder and stir until fragrant.
1 yellow onion, 2 inch piece of ginger, 3 cloves garlic, 1 ½ teaspoons Chinese five spice powder
Add the beer, beef broth, soy sauce, rice vinegar and sugar and stir to combine.
1 cup beer, 3 cups beef broth, ¼ cup soy sauce, 2 tablespoons rice vinegar, 3 tablespoons granulated sugar
Bring to a boil and cook for 15 minutes, then reduce to a low simmer and cover with a lid.
Cook for 45 minutes, then use a spoon to skim off as much melted fat as possible.
Cover again, and cook for an additional 30 minutes. By this point, the pork belly and fat should be incredibly tender and soft.
If the liquid has not yet reduced to a syrup-like consistency, increase the heat (with the lid removed) and bubble until it’s a reduced, sticky liquid coating the pork belly. Keep the pork belly warming on low.
Shred the cabbage and carrots. Slice the scallions, jalapeño, and chop the cilantro and set aside.
1 cup shredded cabbage, ⅓ cup carrot, 3 scallions, 1 fresh jalapeno, ¼ cup cilantro
In a large bowl, whisk together the sesame oil, rice vinegar, honey, and sesame seeds. Add the vegetables and toss to combine.
1 teaspoon sesame oil, ¼ cup rice vinegar, 1 tablespoon honey, 1 teaspoon sesame seeds
Toast the buns, if desired, then add 1-2 pieces of pork belly to the bottom piece. Drizzle sauce over top, then spoon on Asian slaw.
12 slider buns
Top the slaw with 2-3 slices of jalapeños and extra cilantro. Add the top bun and gently press down. Add a toothpick, if desired, then serve.

Notes

The sliders are best enjoyed while the pork belly is hot or warm.

Pre-assemble and serve the sliders, or keep the pork belly warming on the stove or in a small crock pot and allow people to make their own.

If desired, omit the beer and add an additional cup of beef stock.

Tips:

Skim off as much fat as possible during the braising process.
Reduce the sauce at the end until thick and sticky.
Dress and toss the slaw right before serving to keep the maximum crunch.
Drizzle extra sauce on top of each piece of pork belly once on the slider bun.

Nutrition