I couldn’t get the pork belly sliders off my mind after trying them at Tucker Duke’s, so I searched the internet for a recipe to recreate them at home. I found one that is absolutely delicious. Thinly sliced pork belly is marinated in a hoisin sauce, pan-fried, then stacked on a slider bun with pickled carrot and daikon radish, garlic green onion mayonnaise, and cilantro.
I made the slider buns using a recipe from Cook Republic. I topped the buns with toasted white and black sesame seeds for a little extra color.
Pickled Carrots and Daikon:
1/2 cup sugar
1/2 cup red wine vinegar
1/3 cup water
1 cup peeled and julienned carrots
1 cup peeled and julienned daikon radish
Green Onion Garlic Mayonnaise:
1/4 cup mayonnaise
2 green onions, thinly sliced
1 garlic clove, minced
Sliders:
1/4 cup hoisin suace
1 1/2 tablespoons soy sauce
1 1/2 tablespoons honey
2 teaspoons rice wine vinegar
1 teaspoon sesame oil
black pepper to taste
1 pound thinly sliced pork belly, cut into ~2 inch pieces
1/4 cup olive oil, divided
16 slider buns
Chopped Cilantro for topping
1/2 cup sugar
1/2 cup red wine vinegar
1/3 cup water
1 cup peeled and julienned carrots
1 cup peeled and julienned daikon radish
Green Onion Garlic Mayonnaise:
1/4 cup mayonnaise
2 green onions, thinly sliced
1 garlic clove, minced
Sliders:
1/4 cup hoisin suace
1 1/2 tablespoons soy sauce
1 1/2 tablespoons honey
2 teaspoons rice wine vinegar
1 teaspoon sesame oil
black pepper to taste
1 pound thinly sliced pork belly, cut into ~2 inch pieces
1/4 cup olive oil, divided
16 slider buns
Chopped Cilantro for topping
In a small saucepan, place the sugar, vinegar, and water over medium heat. Simmer, whisking often, until the sugar has completely dissolved. Remove from heat and let cool until room temperature, about 10 minutes.
In a medium bowl, combine julienned carrots and daikon. Toss with the cooled liquid, cover, and refrigerate for at least 1 hour.
In a small bowl, mix together mayonnaise, green onions, and garlic. Cover and refrigerate until ready to serve.
In a large bowl, mix together hoisin, soy sauce, honey, vinegar, sesame oil, and pepper. Add the pork belly, making sure all the pieces are coated well. Cover and refrigerate at least 30 minutes.
If not already sliced, cut the slider buns in half and brush the interior of each side with 2 tablespoons of the vegetable oil. Place on a baking sheet, oiled side up, and broil on low until toasted.
In a large skillet, heat remaining 2 tablespoons olive oil over medium heat. Add the pork belly pieces in batches and cook on each side until browned and crisp, 4-5 minutes. Remove to a plate and repeat with remaining pieces. Discard marinade.
To assemble: Place 2-3 pieces of pork belly on the toasted bottom of each slider bun. Top with pickled carrots and daikon, green onion garlic mayo, and cilantro.
Serve immediately.
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