Pork Belly Sliders

By CheeseDiva

Ingredients

• 5 pounds pork belly
• kosher salt and freshly cracked black pepper
• 2 carrots, peeled and julienned
• 1/2 English cucumber, seeded and julienned
• 1/2 Fuji apple, julienned
• 1/2 red onion, thinly sliced
• 1/4 cup cilantro
• 1/4 cup rice wine vinegar
• 1/4 cup mirin
• 1 teaspoon sugar
• 2 tablespoons light soy sauce
• pinch or more of red pepper flakes, to taste for spicy heat
• 1/3 cup mayonnaise
• 1 medium canned chipotle pepper in adobo sauce, finely chopped
• 1 teaspoon adobo sauce
• dozen slider buns or dinner rolls (Hawaiian?)
• arugula

Details

Servings 1
Adapted from foodiecrush.com

Preparation

Step 1

Instructions For the Slow Roasted Pork Belly
Preheat oven to 250 degrees.
Remove skin from the piece of meat. Score the fat cap in criss cross sections through the fat but not into the meat itself. Generously coat with salt and pepper, rubbing into the criss cross sections and on all sides of the meat.
Place in a roasting pan fat side up and roast in oven for 3 hours. After 3 hours, increase heat to 400 degrees and bake for another half an hour basting every 10 minutes until crunchy on top.
Remove from oven and let cool. You can make this ahead of time and put in refrigerator until ready to make sandwiches. For the Asian Slaw
Combine all ingredients. Put in refrigerator to chill for an hour or longer for flavors to blend. For the Chipotle Mayonnaise
Combine ingredients. Chill in refrigerator until ready to assemble sandwiches. To assemble Sandwiches
Slice pork belly into ¼" slices. If pork has been reserved in refrigerator, reheat slices in fry pan.
Slice slider buns in half, slather sides with chipotle mayonnaise.
Layer arugula, two pork belly slices and a heaping of Asian slaw mixture. Top with bun and serve.

Instructions