Crispy Pork Belly Sliders

Today's recipe is Pork Belly. In the picture I have a pork belly slider, dipping sauce and a cold pork belly cubes with noodles. The little sandwiches are my favorite.

Crispy Pork Belly Sliders

2 lb fresh pork belly

Wet Rub for the pork belly

3 tbsp Soy sauce

¼ cup olive oil

3 tbsp sweet chili sauce

1 tbsp Worcestershire sauce

Dry Rub for the pork belly

1 tsp cumin

2 tsp cracked black pepper

1 tsp ground coriander

1 tsp ground ginger

¼ cup sea salt

2 tbsp granulated sugar

2 tbsp light brown sugar

Other necessary items and ingredients

2 shallow dishes

1 small bowl

2 qt of chicken or vegetable stock

plastic wrap and aluminum foil

baking pan

small buns of choice, I made small sesame coated knot rolls. Dinner rolls make great slider buns.

olive oil for sautéing

Preparation: Mix the wet rub well and store in shallow dish. Mix the dry rub well and store in a small bowl. Place the pork belly in the wet rub and turn to coat. Make sure you coat all surfaces well with the rub. Cover the shallow dish with wrap and refrigerate for an hour. Find a shallow baking dish and set aside—ensure that the pork belly can easily fit in the dish. Remove the pork belly from the wet rub and rub generously with the dry rub. Don’t be afraid to use every bit of rub to pack the pork belly. Wrap the pork belly with plastic wrap and place in the baking dish. Set the pork belly in the refrigerator for 2 full days.

Pre-heat the oven to 200F. Remove the pork belly after 2 days and lightly wash off any excess dry rub. Place the pork belly in baking dish and cover with chicken or vegetable stock. Cover dish with aluminum foil and cook for 6 hours in the oven. Vent the dish and place in refrigerator to cool. Turn the oven to broil. When cool enough to handle place the belly on a cutting board and cut into 2 to 3 inch cubes then place on paper towels to soak up moisture. Heat 1 to 2 tbsp olive oil in a pan on medium/high. Sear all sides of the pork belly except the top. Remove the cubes from the pan and transfer to the baking pan fat side up and place in the oven for no more than 2 minutes. You are just crisping up the fatty side of the pork belly. I have to admit I could just eat the pork from that point on and be well satisfied. It’s a definite calorie and fat splurge but well worth the time and effort. Slice off shorter grain slices from the cubes for the sandwich. Prepare your bun as you like it—toasted, buttered, steamed or just plain. I made a dipping sauce using 3 tbsp Tamari, 2 to three drops of sesame oil, 1tsp garlic in oil, a dash of sugar, green onions, pepper, and crushed red pepper. I also topped my sandwich with a little quick slaw using cabbage, red cabbage, carrot, salt, sugar, soy sauce, julienne red pepper, mayonnaise, pepper, and sesame oil.

I’m definitely not the best photographer so bear with me on my pictures.