Imagine sinking your teeth into a perfectly crispy, melt-in-your-mouth pork belly slider that combines the rich, succulent meat with tangy pickled vegetables and a spicy-sweet sauce. These Asian-inspired sliders are not just a meal, they're a culinary adventure that will transform your home cooking from ordinary to extraordinary. Whether you're hosting a game day party or looking to impress your foodie friends, these Pork Belly Sliders with Pickled Daikon and Carrots are guaranteed to be the star of any gathering.
Prep Time: 20 mins
Cook Time: 2 hrs
Total Time: 2 hrs 20 mins
Cuisine: Asian
Serves: 6 sliders
Ingredients
- 1 pound pork belly
- 6 slider buns
- 1 cup pickled daikon
- 1 cup pickled carrots
- 1 tablespoon hoisin sauce
- 1 tablespoon sriracha
Instructions
- Prepare the pork belly by patting it dry with paper towels and scoring the skin in a crosshatch pattern to help render fat and create crispy skin.
- Preheat oven to 275°F (135°C). Season pork belly generously with salt and black pepper on all sides.
- Place pork belly in a roasting pan, skin-side up, and cook slowly for approximately 2 hours until meat is tender and can be easily pulled apart with a fork.
- While pork is roasting, prepare pickled daikon and carrots by thinly slicing vegetables and marinating in rice vinegar, sugar, and salt for at least 30 minutes.
- Once pork is done, increase oven temperature to 450°F (230°C) and roast for an additional 15-20 minutes to crisp up the skin.
- Remove pork from oven and let rest for 10 minutes. Slice into thick, bite-sized pieces.
- Lightly toast slider buns and brush with mixture of hoisin sauce and sriracha.
- Assemble sliders by placing crispy pork belly on buns, topping with pickled daikon and carrots.
- Serve immediately while pork is still warm and crispy.
Tips
- Choose a high-quality pork belly with good marbling for maximum tenderness and flavor.
- Scoring the skin helps render fat and creates that irresistible crispy texture.
- Low and slow cooking is key - the 2-hour roast at a low temperature ensures the meat becomes incredibly tender.
- Don't rush the pickling process for daikon and carrots; letting them marinate develops deeper, more complex flavors.
- Use a sharp knife to slice the pork belly into even, bite-sized pieces for consistent texture in each slider.
- Toast the buns lightly to add a subtle crunch and prevent them from getting soggy.
- Adjust the hoisin and sriracha ratio to match your personal spice preference.
- Serve immediately to enjoy the crispy pork and fresh pickled vegetables at their best.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 15g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 55mg
