Monday, August 17, 2015

Pork Belly Sliders

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I’m excited about this post because truthfully I was super nervous about attempting pork belly as my August New Years Resolution ingredient. Holy lick smacker is this good! It’s sooo good that since I’ve made this hubby has tried to top my recipe by attempting to smoke it 2 times. This recipe still comes out on top and don’t skip out on the condiments it’s totally worth your time to have the relish and mayo!

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I found the pork belly in the meat section near the chicken at HEB, of course you can also ask the meat counter sometimes they keep it in the back. Cost was almost $2 a pound.




I’ve also never worked with daikon so here’s what it looks like before being peeled next to a cucumber.

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Pork Belly Sliders

(Adapted from Damn Delicious)


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1/4 cup hoisin sauce

1 1/2 tablespoons soy sauce

1 1/2 tablespoons honey

2 teaspoons rice wine vinegar

1 teaspoon sesame oil

Freshly ground black pepper, to taste

1 pound thinly sliced pork belly

2 tablespoons olive oil

16 split slider buns, toasted, for serving

1/2 seedless cucumber, thinly sliced, for serving


To make the marinade, whisk together the hoisin sauce, soy sauce, honey, vinegar, sesame oil and pepper, to taste.


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Add the pork belly and gently toss to combine. Cover and place in the refrigerator for at least 30 minutes.


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For the pickled daikon and carrots:

1 cup peeled and julienned carrot

1 cup peeled and julienned daikon radish

1/2 cup sugar

1/2 cup rice wine vinegar


To make the pickled daikon and carrots, combine the carrot and daikon radish in a mason jar.


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 In a small pot, whisk together the sugar, vinegar and 1/3 cup water. Bring to a simmer until sugar dissolves; let cool for 10 minutes.


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 Pour the sugar mixture into the mason jar. Cover and place in the refrigerator for at least one hour.


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For the green onion mayonnaise:

1/4 cup mayonnaise

2 green onions, thinly sliced

1 garlic clove, minced


To make the green onion mayonnaise, combine the mayonnaise, green onions and garlic in a small bowl.


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Heat 2 tablespoons olive oil in a cast-iron skillet. Add the pork belly and cook until crisp and browned, about 4-5 minutes; set aside.


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Serve pork belly on rolls with pickled daikon and carrots, cucumber and green onion mayonnaise.

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