Crackling Pork Belly Sliders with Sticky Hoisin Glaze Tips, FAQ & printable recipe

Tips for success

For the crispiest skin, start with pork belly that has been roasted until the skin is deep golden and crackled. If the skin isn't crispy, place it under a broiler for a minute or two before slicing.

When searing, use tongs to hold the pork steady and press down lightly to ensure even contact with the pan. This helps the glaze caramelize uniformly. If the glaze thickens too much, add a teaspoon of water to loosen it.

The pickled cucumber ribbons are easy to make: use a vegetable peeler to slice a cucumber into thin ribbons, then toss with rice vinegar, a pinch of sugar, and salt. Let them sit for 10 minutes.

For the spicy mayo, mix mayonnaise with sriracha or chili garlic sauce to taste. If you prefer a milder heat, use less. These toppings can be prepared ahead and stored in the refrigerator for up to 2 days.

Variations

• Spicy Gochujang Glaze: Replace the hoisin with gochujang (Korean chili paste) and add a teaspoon of honey. This gives a spicier, more pungent glaze that pairs well with the pork.
• Pineapple Slaw Topping: Swap the cucumber ribbons for a quick pineapple slaw: shredded cabbage, pineapple chunks, lime juice, and a pinch of chili flakes. Adds sweetness and crunch.
• Bao Buns Version: Use soft, pillowy bao buns instead of brioche. Steam the bao buns until warm, then fill with the glazed pork and toppings. A classic night-market presentation.
• Mango Salsa Variation: Top the sliders with a fresh mango salsa made from diced mango, red onion, jalapeño, and lime juice. The bright, fruity salsa balances the rich pork.

Storage and make-ahead

Fridge

Store leftover pork belly and glaze separately in airtight containers in the refrigerator for up to 3 days.

Freezer

Freeze the cooked pork belly in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.

Reheat

Reheat the pork belly in a hot skillet for 1-2 minutes per side until the glaze bubbles and the pork is heated through. Toast the buns fresh.

Store leftover assembled sliders in an airtight container in the refrigerator for up to 2 days. The buns may soften slightly, but the pork will keep its flavor.

To reheat, place the pork in a skillet over medium heat until warmed through, and toast the buns separately. The cucumber ribbons and cilantro should be refreshed before serving.

The glaze can be made up to 3 days ahead and stored in the refrigerator. The pork belly can be roasted a day in advance and kept whole; slice and sear just before serving. The pickled cucumber ribbons can be made 2 days ahead. Toasted buns are best done fresh, but you can toast them a few hours ahead and keep them in a sealed container.

Serving ideas

Serve these sliders as a main course for dinner, paired with a crisp Asian slaw or sweet potato fries. They also make excellent party appetizers—cut them in half for smaller bites. The sliders are best eaten immediately while the pork is warm and the skin is crackling. Provide extra napkins, as the glaze is sticky and delicious.

For a complete meal, serve with a side of steamed rice or a simple cucumber salad. The sliders are rich, so balance them with something light and acidic.

You can also offer extra hoisin glaze on the side for dipping. The combination of textures and flavors makes these sliders a crowd-pleaser that works for casual dinners or festive gatherings.

Frequently asked questions

Recipe card

Crackling Pork Belly Sliders with Sticky Hoisin Glaze

Prep 15 minCook 10 minRest 3 minTotal 28 minServes 4

Ingredients

• 12 oz crispy roasted pork belly, sliced into thick slabs
• 3 tbsp hoisin sauce
• 1 tbsp soy sauce
• 1 tsp rice vinegar
• 1 tsp toasted sesame oil
• 4 mini milk-brioche buns, split
• spicy mayo, for serving
• fresh cilantro leaves, for serving
• pickled cucumber ribbons, for serving

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.

Contains: gluten, soy, sesame, milk, eggs

Estimated nutrition per serving

Calories

520

Protein

18 g

Carbohydrates

35 g

Fat

34 g

Automatic estimate from the ingredient list, not laboratory-verified.