Pork Belly Sliders
Pork Belly Sliders
Servings: 8
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Ingredients
- 8 Tribeca Oven French Dinner Rolls
- 1 lb Skin-On Pork Belly
- 1 tbsp Salt plus more, to taste
- 1 1/2 tsp Pepper plus more, to taste
- 4 cups shredded Purple Cabbage
- 1 small Carrot shredded
- 1 Green Onion thinly sliced
- 2 tbsp Rice Wine Vinegar
- 2 1/2 tsp Toasted Sesame Oil
- 1 cup Mayonnaise
- 2 tbsp Sriracha Sauce
- 1 tbsp Olive Oil
Instructions
- Using a sharp knife, score skin of pork belly diagonally at 1/2-inch intervals. Score across the other diagonal to form a diamond pattern.
- Generously season pork belly with salt and pepper. Cover with plastic wrap and refrigerate overnight.
- Preheat oven to 450°F. Pat pork belly dry with paper towels. Place pork belly, skin-side-up, in a heavy oven-safe pan or skillet. Roast for 30 minutes. Reduce oven temperature to 275°F and continue to roast for 1 hour, or until pork belly is fork-tender.
- Let cool completely at room temperature. Cover with plastic wrap and refrigerate until completely chilled, about 2 hours.
- Meanwhile, in a larger bowl, combine cabbage, carrot, green onion, vinegar and sesame oil. Season with salt and pepper, to taste. Set aside.
- In a small bowl, combine mayonnaise and sriracha. Set aside.
- Thaw the Tribeca Oven French Dinner Rolls for 15 minutes and refresh in a 385°F oven for 3-5 minutes. Once cooled, slice the rolls lengthwise.
- Uncover chilled pork belly and cut into 1/2-inch slices. In a large skillet over medium heat, heat olive oil. Working in batches, cook pork belly until golden-brown, about 1-2 minutes per side. Repeat with remaining oil and pork belly.