Spicy Pork Belly Sliders

Name: Spicy Pork Belly Sliders
Prep time: 30 min
Cook time: 25 min
Total time: 1470 min
Yield: 12
Cuisine: Korean
Ingredients: 1 medium onion, thinly sliced; 1 cup gochujang; ¼ cup soy sauce; ¼ cup minced garlic; ¼ cup sugar; 3 tablespoons sake; 2 tablespoons mirin; 2 tablespoons toasted sesame oil; 2 pounds skinless pork belly, sliced ¼ inch thick and cut into 2-inch squares; Unsalted butter; 12 slider buns; Mayonnaise; 2 English cucumbers, peeled, halved lengthwise, seeded, and sliced into matchsticks

Recipe GLPRa473464c2f6d6f

Korean

Appetizer

1470 min

515 cal

Servings: 12

Stovetop

Korean-inspired spicy pork belly sliders featuring tender pork marinated overnight in a bold gochujang-based sauce, then pan-seared until caramelized and golden. Served on toasted buttered slider buns with creamy mayo and crisp cucumber matchsticks for a perfect balance of heat, richness, and fresh crunch.

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Ingredients

1 medium onion, thinly sliced

1 cup gochujang

¼ cup soy sauce

¼ cup minced garlic

¼ cup sugar

3 tablespoons sake

2 tablespoons mirin

2 tablespoons toasted sesame oil

2 pounds skinless pork belly, sliced ¼ inch thick and cut into 2-inch squares

Unsalted butter

12 slider buns

Mayonnaise

2 English cucumbers, peeled, halved lengthwise, seeded, and sliced into matchsticks

Directions

In a large mixing bowl, combine the sliced onion, gochujang, soy sauce, minced garlic, sugar, sake, mirin, and toasted sesame oil. Stir thoroughly until all ingredients are well blended and the mixture forms a cohesive marinade.
Add the pork belly squares to the marinade and toss to coat completely, ensuring each piece is well covered. Cover the bowl with plastic wrap and refrigerate overnight (at least 12 hours) to allow the flavors to fully develop and penetrate the meat.
The next day, remove the pork from the refrigerator and allow it to sit at room temperature for about 15 minutes. Heat a large sauté pan over medium heat until hot. Working in batches to avoid crowding the pan, add the pork pieces (leaving excess marinade liquid in the bowl) and cook for about 10 minutes total, stirring occasionally and flipping each piece. Cook until both sides are lightly caramelized and golden brown. Transfer the cooked pork to a clean platter and repeat with remaining batches as needed.
While the pork finishes cooking, split open each slider bun and spread the interior surfaces lightly with unsalted butter. Toast the buns in a skillet over medium heat or on a griddle until the insides are a light golden brown, about 2–3 minutes total.
To assemble, spread a generous layer of mayonnaise on both cut sides of each toasted slider bun. Pile the hot caramelized pork belly on the bottom half of each bun. Top with a generous handful of fresh cucumber matchsticks, then close the buns. Serve immediately while the pork is still warm.

Comments

Grocery List Plus Editorial Staff4

Pork belly is readily available and affordable at any Charlotte grocer, but gochujang and mirin require a special trip to an Asian market or the international aisle at a larger Kroger or Harris Teeter—a real cost for a weeknight when you're already committed to 24.5 hours of cook time. The stated 1470 minutes is honest: low-and-slow braising takes its time, but most of it is hands-off, and the result freezes well, making it genuinely practical for weekend cooking with leftovers built in. These sliders land affordably at roughly $1.50–$2.00 per serving once you factor in the cheap proteins and buns, and the dish works well for feeding a crowd without constant attention. Budget the ingredient hunt if you want authentic heat rather than substituting hot sauce, and plan accordingly around that overnight braise.