Crispy Pork Belly Sliders


These Crispy Pork Belly sliders were amazing! I kept it very simple on the toppings and they were great! They were a big hit and were gone within 5 minutes. 

While the assembly of the sliders did not take long, the cooking of the pork belly did. I would recommend making the pork belly the day before and just assembling the sliders the following day, unless you have all day like I did to make them. 

The taste of the pork belly was amazing, it was crunchy on the outside and soft on the inside. If you don't want to make sliders thats fine, but just try out the pork belly, you will not regret spending so much time on the pork belly. 

On another note, pork belly is not expensive and about 2lbs will be around $6.00, just remember it will shrink in the oven. I made almost 3lbs of pork belly and had enough for 9 sliders. (2 slices per slider) If you are feeding a large party, 3lbs will not be enough. 

I used small kaiser rolls as I did not want the Hawaiian rolls to take away the flavor of the pork belly. Its up to you as to what mini rolls you decide to use. Maybe if you use the Hawaiian rolls, then you may get more sliders out of the 3lbs of pork belly. 

Also make sure you use a deep pan when roasting the pork belly because there will be a lot of fat oozing out of the pork belly and it may overspill and you don't want to create that mess in the oven!  

Ingredients:

3lbs of pork belly
fresh ground black pepper
sea salt
Small kaiser roll (or any other slider bread you prefer)
lettuce
mayonnaise 

Instructions: 

Preheat oven to 425 F 

Score the skin of the belly without cutting the meat underneath 

Season both sides of the pork belly with fresh ground black pepper and sea salt (I used a lot of black pepper but that is just my preference. 

Roast in the oven for 2.5 - 3. hours 

When ready remove from the oven, and transfer pork belly to a plate and let it get to room temperature

Once pork belly is at room temperature maybe 35-40 min, wrap with foil and place in the fridge. You can place overnight or a few hours (4-6 hours). 

After pork belly is cold, you remove from fridge and you can slice it. Once you have the slices then heat a skillet at medium high. 

Add slices of pork belly to the skillet and heat up until warm/hot. Place aside when ready. 

Start assembling the sliders at this point. Cut the bread in half and add mayo on the bottom, then lettuce and 2 slices of pork belly, depending on how thin/thick you sliced them. (You can add any other toppings you may like, I decided to keep it simple)
 
Serve while pork belly is warm and enjoy!

Bon Appetite!  

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