Pork Belly Sliders
pork belly sliders
This slider recipe is great for BBQs or any get together because you can make the pork belly ahead of time and assemble them in minutes. We chose to use baby arugula for its peppery flavor that showcases the rich and tangy flavors of the pork belly, but feel free to top with a creamy coleslaw just as well. You may want to leave the jar out on the table for extra saucin’.
- 1.5 pounds Pork Belly
- 1 cup SALSAOLOGY Ancho Chile & Tamarind Sauce
- Salt and Pepper to taste
- 6-8 Mini Brioche Slider Buns or Hawaiian Bread
- 2 cups Baby Arugula
- 2 teaspoons Olive oil
- Using a sharp knife, score the fat layer at an angle on the pork belly, avoid cutting into the meat. Cut again at the opposite angle (to create small diamond shapes). Place belly in a glass baking pan and pour ½ cup of SALSAOLOGY Ancho Chile & Tamarind Sauce insuring that it is coated with sauce on both sides. Cover with plastic and refrigerate for at least 2 hours (preferably overnight).
- Preheat oven to 425°F. Season belly with salt and pepper. Place pork belly on a shallow sheet tray with a rack then put in oven uncovered until the skin of the belly starts to turn golden brown and begins to bubble, approximately 10 minutes. Turn oven temperature down to 325°F and continue to cook for 1 hour. Add ½ inch of water or chicken stock to the sheet tray (about ½ cup) and continue to cook for another hour to hour and a half. Pork belly is ready when meat pulls away easily. Transfer belly to a wooden board and allow to rest for about 10 minutes.
- In a small bowl, gently toss baby arugula with olive oil and salt. Cut pork belly into small slices that fit the size of the buns.
- To assemble sliders first place pork belly slice on bottom bread, spoon a dollop of SALSAOLOGY Ancho Chile & Tamarind Sauce, garnish with baby arugula and cap off with top bun.
Number of servings (yield): 6