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Pork Belly Slider with pork slices, mayonnaise, carrot, daikon, and cilantro.
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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.
Course Main
Cuisine N/A
Keyword carrot, daikon, green onion, mayonnaise, pork, pork belly, sandwich, slider
Prep Time 40 minutes
Cook Time 15 minutes
Resting Time: 8 hours
Total Time 8 hours 55 minutes
Servings 12 Sliders

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:

  • In a large bowl, whisk together the hoisin sauce, oyster sauce, honey, soy sauce, dark soy sauce, and five spice powder.
  • Toss in the onion slices and pork belly slices to evenly coat.
  • Cover and refrigerate for 8 hours or overnight.

To prepare the Pickled Carrot and Daikon:

  • Place the carrots and daikon in a medium bowl. Add the salt and toss to coat evenly. Set aside for 15 minutes.
  • 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.
  • Cover and refrigerate for at least 1 hour.

To prepare the Green Onion Mayonnaise:

  • In a medium pan, drizzle oil over medium heat.
  • Once heated, add the green onions. Cook, stirring often, until tender and vibrant green.
  • Stir in the garlic and cook until just fragrant, about 30 seconds to 1 minute.
  • Set aside and allow to cool to room temperature.
  • 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:

  • If not already sliced, cut the slider buns in half. Broil or toast the interior of the buns until golden brown.
  • In a large pan, drizzle the oil over medium heat.
  • 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.
  • Flip and cook the other side until golden. Transfer to a plate and repeat with remaining pork belly. Discard the marinade.
  • Spread the green onion mayonnaise over the bottoms of the slider buns.
  • Top with 2 slices of the cooked pork belly.
  • Cover with the pickled carrots and daikon, along with a few fresh cilantro leaves. Place the top halves of the buns over the top.
  • Serve immediately.