Delicious roasted pork belly sliced thin and served on toasted buns topped with a fresh vegetable slaw and served as sliders. Perfect!
Ingredients
2poundspork side belly, clean and scored
Sesame oil
Salt and pepper
12slider buns
Quick Slider Topping:
1cupshredded carrots
1cucumber, sliced thin
6-8radishes, sliced thin
Pinchof sugar and salt
2-3tablespoonsapple cider vinegar
Cilantro sprigs
Pork Belly Sauce/Glaze:
¼cupsoy sauce
1tablespoonbrown sugar
2tablespoonschili sesame oil
1tablespoonoyster sauce
1teaspooncrushed red pepper flakes
1tablespoonapple cider vinegar
Instructions
If the skin of your pork belly is very dirty, rinse it with hot water to clean it off, then dry it really well. Most likely it will be clean though.
Use a sharp knife to slice through the skin of the pork belly. Make slices 1/2 inch apart on the pork belly going in both directions. Try not to cut all the way down to the meat of the belly. They should be shallow scores.
Rub the pork belly with sesame oil and season well with salt and pepper.
Roast the pork belly at 500 degrees, skin side up, for 20 minutes. Then turn the heat down to 325 and roast for another 20 minutes. The pork belly should reach 170 degrees internally when it is done. Depending on the thickness of your belly, your roast time might vary.
While pork is roasting, whisk together glaze ingredients. Set some aside for a sauce later.
When pork is done roasting, it should be crispy on top and a lot of fat will have rendered out. Baste pork belly with the glaze. Return to oven and bake for another 10 minutes. Glaze the belly once more when you take it out.
Let the pork rest for a few minutes when it comes out and then slice it into 1/4 inch slices.
Add a few slices of pork to a slider bun (toasted is best). Drizzle with a few drops of reserved sauce and top with the veggie topping.