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Braised Pork Belly Sliders with Asian Slaw

Delicious Braised Pork Belly Sliders with Asian Slaw Magic

Experience the delightful combination of tender braised pork belly and vibrant Asian slaw in these irresistible sliders.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 6 sliders
Course: Appetizers
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pork Belly
  • 2 pounds Pork Belly Look for thick slices for optimal tenderness.
  • 1 medium Yellow Onion Adds sweetness; shallots work well if preferred.
  • 1 tablespoon Ginger Minced.
  • 4 cloves Garlic Minced; garlic powder is an alternative.
  • 1 tablespoon Chinese Five Spice Powder
  • 1 can Beer (Lager or Light Beer) Contributes malty sweetness; use beef broth to skip alcohol.
  • 2 cups Beef Broth Vegetable broth can be used for vegetarian option.
  • 1/4 cup Soy Sauce Tamari is good for gluten-free.
  • 2 tablespoons Rice Vinegar White vinegar can substitute.
  • 2 tablespoons Granulated Sugar Brown sugar or honey provide a twist.
For the Slaw
  • 4 cups Shredded Cabbage Feel free to use kale or other greens.
  • 1 medium Carrot Shredded; pre-shredded versions streamline preparation.
  • 3 scallions Scallions Chopped; chives can be an alternative.
  • 1 whole Fresh Jalapeño Add heat or substitute with bell pepper.
  • 1/4 cup Cilantro Optional.
  • 2 tablespoons Sesame Oil Any salad oil can substitute.
  • 1 tablespoon Honey Agave syrup works as an alternative.
  • 2 tablespoons Sesame Seeds Can be omitted if allergic.
For the Sliders
  • 12 sliders Slider Buns Brioche or whole-grain buns complement flavors.

Equipment

  • Heavy-bottomed pot
  • Skillet
  • whisk
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Begin by heating a heavy-bottomed pot over medium heat. Once hot, add the pork belly and sear it on all sides until beautifully browned, about 4–5 minutes per side.
  2. Once the pork belly is browned, add a diced yellow onion, minced ginger, and chopped garlic into the pot. Sauté everything together for about 2–3 minutes until fragrant.
  3. Pour in one can of lager or light beer, beef broth, soy sauce, rice vinegar, and granulated sugar. Bring this mixture to a boil; let bubble for about 15 minutes, then reduce heat and cover.
  4. Remove the lid and skim off any melting fat that accumulates on the surface. Continue cooking uncovered for another 30 minutes to reduce and thicken the liquid.
  5. In a large bowl, whisk together sesame oil, rice vinegar, honey, and sesame seeds. Add shredded cabbage, chopped carrots, and sliced scallions, tossing to coat in the dressing.
  6. If desired, lightly toast slider buns in a skillet. Layer tender pork belly on each bottom bun, drizzle with remaining sauce, add a scoop of slaw, and top with the bun.

Nutrition

Serving: 1sliderCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 60mgSodium: 800mgPotassium: 400mgFiber: 2gSugar: 5gVitamin A: 5IUVitamin C: 10mgCalcium: 2mgIron: 10mg

Notes

These sliders are best enjoyed piping hot. If making ahead, keep the pork belly warm and assemble just before serving for maximum flavor and texture.

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