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Pork Belly Sliders

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Prep Time: 40 minute

Cook Time: 1 hour 20 minutes

Serves: About 8

INGREDIENTS

PORK BELLY:
1½ pounds Pork Belly
½ tsp. Kosher Salt
¼ tsp. Ground Black Pepper
½ tsp. Sriracha
1 cup Water
¼ cup Pineapple Juice
2 Tbsp. Soy Sauce
1 Tbsp. Molasses
2 tsp. Sesame Oil

PICKLED DAIKON AND CARROTS:
3 Tbsp. White Vinegar
2 cups Water
1½ Tbsp. Sugar
1 Tbsp. Kosher Salt
½ cup Julienned Carrots
½ cup Julienned Daikon Radish

HOISIN SRIRACHA MAYONNAISE:
½ cup Mayonnaise
½ tsp Hoisin Sauce
1 tsp. Sriracha

SLIDERS:
8 each Pretzilla® Slider Buns
½ pound Fresh Pineapple

PREPARATION

  • PORK BELLY:
  • Preheat oven to 250°F
  • Score pork belly skin ¼ inch deep with a sharp knife. Season with salt and pepper.
  • Transfer pork belly to a 9 x 13-inch baking dish skin side up
  • Whisk remaining pork belly ingredients in a bowl and pour over pork in the baking dish.
  • Cover pan with aluminum foil and place in oven to braise for 2 hours.
  • Remove pork belly from the oven. Remove foil cover. Increase heat to 375°F.
  • Return pork belly to oven and roast, uncovered, 35-45 minutes or until sauce reduces to a glaze-like consistency. Baste meat with the sauce every 15 minutes during cooking.
  • Remove pork from the oven and let rest for 30 minutes
  • Cover with plastic wrap, transfer to refrigerator, and chill completely
  • PICKLED DAIKON AND CARROT:
  • Combine vinegar, water, sugar, and salt in a small bowl whisk until the sugar and salt are dissolved.
  • Pour mixture over carrots and daikon and set aside in the refrigerator for 1 hour.
  • SRIRACHA MAYONNAISE
  • Combine mayonnaise, hoisin sauce, and sriracha in a small bowl and whisk to combine.
  • SLIDERS:
  • Preheat grill to medium heat
  • Remove skin and core of a pineapple and cut pineapple into ¼-inch slices. Grill each piece for about 30 seconds per side.
  • Cut grilled pineapple into 2-inch squares and set aside.
  • Preheat oven to 350°F
  • Sear sliced pork belly, while coating each side with the reduced cooking liquid, until golden brown and crisp, about 2-3 minutes per side.
  • Slice Pretzilla® Mini Buns in half horizontally and place buns cut side up on a baking sheet. Place in oven 5-7 minutes or until lightly toasted.
  • Spread 1 tablespoon Sriracha Mayonnaise on each bottom bun. Top with 2 ounces sliced pork belly. Top with 2 tablespoons of pickled vegetables and a piece of grilled pineapple. Close sandwich and serve.