Serves 12
1470 min
Spicy Pork Belly Sliders
Recipe GLPRa473464c2f6d6f
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.
