Crackling Pork Belly Sliders with Sticky Hoisin Glaze Step-by-step instructions

Before you start

Before starting, make sure the pork belly is already roasted and crispy; if it's cold from the fridge, let it sit at room temperature for up to 30 minutes. Slice it into thick slabs and pat dry. Whisk the glaze ingredients together and have them near the stove.

Split the brioche buns and set them aside. Prepare the toppings—spicy mayo, cilantro leaves, and pickled cucumber ribbons—so everything is ready to assemble. Preheat the cast-iron skillet over high heat for at least 2 minutes before adding the pork.

Instructions

Prep and Glaze

1. 1Prepare the Glaze and Buns
   In a small bowl, whisk together the hoisin sauce, soy sauce, rice vinegar, and toasted sesame oil until smooth. Split the mini brioche buns in half. Set the glaze and buns aside near the stove.
   Look for The glaze should be glossy and thick enough to coat a spoon.
   Tip Whisk thoroughly so the sesame oil fully incorporates; it can separate if left standing.
2. 2Slice the Pork Belly
   Cut the crispy roasted pork belly into thick slabs, about 1/2 inch wide. Keep the skin intact for maximum crunch. Pat the slabs dry with paper towels if needed.
   Look for Each slab should have a visible layer of crackling skin on top.
   Tip Use a sharp chef's knife to cut through the skin cleanly without tearing it.

At the end of this phase, the glaze is smooth and glossy, and the pork belly is sliced into thick slabs. The buns are split and ready. The kitchen smells of toasted sesame and sweet hoisin. The pork should have a visible layer of crackling skin, and the glaze should coat a spoon evenly. Check that the skillet is heating up so it's ready for the next step.

Sear and Toast

3. 3Heat the Skillet
   Place a cast-iron skillet over high heat and let it get very hot, about 2 minutes. The pan should be smoking slightly before adding the pork.
   Look for A drop of water flicked onto the surface evaporates instantly.
   Tip A properly preheated skillet ensures a deep sear without steaming the pork.
4. 4Sear the Pork Belly
   Add the pork belly slabs to the hot skillet in a single layer. Sear for 60 seconds on one side, without moving, until the glaze starts to caramelize and char at the edges. Turn the slabs and sear the other side for 30 seconds. Let it rest for 3 minutes before slicing.
   Look for The glaze will bubble and darken, and the skin will crisp further.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Do not overcrowd the pan; work in batches if needed to keep the sear hot.
5. 5Glaze and Caramelize
   Brush the seared pork belly slabs generously with the hoisin sesame glaze on both sides. Return the glazed slabs to the skillet and cook for another 30 seconds per side, until the glaze is sticky and charred in spots. Let it rest for 3 minutes before slicing.
   Look for The glaze should cling to the pork and turn deep brown at the edges.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Watch closely—the sugar in the hoisin can burn quickly. Adjust heat if needed.
6. 6Toast the Buns
   While the pork rests, place the split brioche buns cut-side down in the same skillet. Toast for 30 to 60 seconds, until golden and lightly crisped.
   Look for The cut sides should be golden brown with light grill marks.
   Tip The residual glaze in the pan adds extra flavor to the buns.

The pork slabs are seared until the glaze caramelizes and chars at the edges, creating a sticky, lacquered surface. The buns are toasted golden. The sound of sizzling fills the kitchen, and the aroma is smoky and sweet.

The pork should have a deep brown glaze with some charred spots, and the internal temperature should reach 145°F (63°C). If the glaze starts to burn, lower the heat.

Assemble and Serve

7. 7Assemble the Sliders
   Spread a layer of spicy mayo on the bottom half of each toasted bun. Place a glazed pork belly slab on top, then add a few pickled cucumber ribbons and a small handful of fresh cilantro leaves. Top with the other bun half.
   Look for The filling should be piled high but still fit in the hand.
   Tip Tuck the cilantro under the top bun so it stays in place while eating.
8. 8Serve Immediately
   Serve the sliders right away while the pork is still warm and the skin is crackling. Let the pork rest for at least 3 minutes before assembling to keep the juices in the meat.
   Look for The buns should be warm, the pork glossy, and the skin audibly crispy when bitten.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If making ahead, keep components separate and assemble just before serving.

The sliders are assembled with spicy mayo, cucumber ribbons, and cilantro. Each slider is tall and colorful, with glossy pork peeking out from the toasted buns. The buns are warm and soft, and the pork is still crackling. The first bite should give a satisfying crunch followed by tender meat and bright toppings. Serve immediately to enjoy the contrast of textures.

Common mistakes

A common mistake is overcrowding the skillet, which lowers the pan temperature and steams the pork instead of searing it. Work in batches if needed. Another is burning the glaze—the sugar in hoisin can scorch quickly, so keep the heat at medium-high and watch closely.

Slicing the pork too thin can dry it out; aim for thick slabs. Skipping the rest time after searing can cause the juices to run out when you bite into the slider. Also, toasting the buns too long can make them hard; keep an eye on them.

How to tell it’s done

The pork belly is done when the internal temperature reaches 145°F (63°C) for whole-cut meat, and the glaze is sticky and charred in spots. The skin should be crackling and crisp, and the meat should be tender and juicy.

The buns are done when they are golden brown and lightly crisped on the cut sides. Let the pork rest for at least 3 minutes before assembling to allow the juices to redistribute. Sliders are best served immediately while the pork is still warm and the skin is at its crispiest.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest