Crackling Pork Belly Sliders with Sticky Hoisin Glaze

These crackling pork belly sliders bring together thick slabs of crispy roasted pork belly, a glossy hoisin sesame glaze, and soft toasted brioche buns. A quick sear in a hot skillet transforms the glaze into a sticky, charred coating that clings to every bite.

Topped with spicy mayo, fresh cilantro, and pickled cucumber ribbons, each slider is a mix of crunch, sweetness, and tang. Ready in about 25 minutes, they make a bold dinner or party appetizer that feels special without much fuss.

The key to these sliders is contrast: crackling pork skin, tender meat, a sweet-savory glaze, and bright, crunchy toppings. The video shows a simple technique—slicing crispy pork belly thick, whisking a five-ingredient glaze, and searing everything in a screaming-hot cast-iron pan.

That short blast of heat caramelizes the hoisin and soy, creating a lacquered finish that tastes like it came from a night-market stall. Toasted brioche buns add a soft, buttery base, while spicy mayo and cucumber ribbons cut through the richness. The result is a handheld slider that delivers big flavor in a compact form.

Ingredients

Why this recipe works

Starting with already-roasted pork belly guarantees a crackling skin that stays crisp during the final sear. The thick slabs provide a satisfying bite of meat and fat, and the high-heat skillet sear caramelizes the natural sugars in the hoisin glaze, creating a sticky, charred crust that locks in moisture.

The short cooking time—just a minute or two per side—means the pork stays juicy while the exterior turns deeply flavorful.

The glaze itself is a balance of sweet, salty, tangy, and nutty: hoisin brings sweetness and depth, soy adds salt, rice vinegar cuts through with acidity, and toasted sesame oil lends a toasty aroma.

Whisking these together before cooking ensures even coating, and brushing the glaze on during the sear builds layers of flavor. The toasted buns and fresh toppings provide textural contrast, so every bite has crunch, softness, and brightness.

Notes and substitutions

Use a good-quality hoisin sauce for the best flavor—it should be thick, dark, and slightly tangy. Soy sauce adds salt, so taste the glaze before using; if it seems too salty, reduce the soy to 2 teaspoons. Rice vinegar and toasted sesame oil are both pantry staples that round out the glaze. If you don't have pickled cucumber ribbons, quick-pickle regular cucumber slices in rice vinegar and sugar for 10 minutes.

The pork belly should be already roasted and crispy—this is a key shortcut. If you have leftover roast pork belly, use it; otherwise, roast a piece the day before. The buns should be soft and slightly sweet; mini brioche buns are ideal, but slider rolls work too. A cast-iron skillet is best for the sear because it holds heat well and gives the glaze a nice char. If you don't have one, use a heavy stainless-steel pan.

• Mini milk-brioche buns: Use slider rolls or soft dinner rolls; avoid crusty bread that would overpower the filling.
• Hoisin sauce: Mix 2 tbsp soy sauce, 1 tbsp peanut butter, 1 tsp honey, and a pinch of five-spice powder.
• Rice vinegar: Use apple cider vinegar or white wine vinegar in the same amount.
• Toasted sesame oil: Use a neutral oil plus a sprinkle of toasted sesame seeds for flavor.

Equipment

• Cast-iron skillet
• Small bowl
• Whisk
• Tongs
• Basting brush
• Cutting board
• Chef's knife