Pork Belly Sliders
Servings: 16
Calories: 286kcal
Ingredients
pickled daikon and carrots
- 2 carrots, peeled and julienne
- 1 cup daikon radish, peeled and julienne
- 2 tablespoons salt
- 1 cup sugar
- 1 cup rice wine vinegar
- ¾ cup water
marinade
- ¼ cup hoisin sauce
- 1 ½ tablespoons low sodium soy sauce
- 1 ½ tablespoons honey
- 2 teaspoons rice vinegar
- 1 teaspoon sesame oil
- black pepper to taste
pork
- ½ pound thinly sliced pork belly
green onion mayonnaise
- ½ cup mayonnaise
- 2 green onions, thinly sliced
- 1 garlic clove, minced
- ½ seedless cucumber, thinly sliced
- 16 sweet Hawaiian Rolls
Instructions
- Place carrots, daikon and salt in a colander over the sink and mix together. Allow to sit for an hour, tossing together every 15 minutes. Thoroughly rinse and place into a mixing bowl.
- Place sugar, vinegar and water in a small pot and bring to a simmer until sugar dissolves. Allow to cool for 10 minutes.
- Pour sugar mixture over carrot and daikon and place in the refrigerator for an hour.
- Place marinade ingredients into a mixing bowl and whisk together. Add pork belly and toss together until well marinated. Place in the refrigerator and allow to sit for 30 minutes.
- Place 2 tablespoons extra virgin olive oil into a grill pan and heat over medium-high heat. Sear and cook pork belly on each side for 4 to 5 minutes. Remove from heat and set aside.
- Place mayonnaise, green onions and garlic into a small bowl and stir together.
- To assemble: Spread a small amount of the spread onto the tops and bottoms of each bun. Place a couple pieces of pork belly into each bottom bun and top with cucumber slices followed by a small amount of daikon and carrots. Place tops on each slider and gently press. Serve.
Nutrition
Calories: 286kcal | Carbohydrates: 33g | Protein: 5g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 23mg | Sodium: 1133mg | Potassium: 93mg | Fiber: 1g | Sugar: 20g | Vitamin A: 1303IU | Vitamin C: 3mg | Calcium: 10mg | Iron: 1mg