Pork Belly Slider

Crispy pork belly with pickled Asian slaw, roasted garlic Sriracha mayo, and a fried quail egg on a toasted bun.


For the Asian slaw

  • 2 carrots, peeled and julienned
  • 1 Fuji apple, peeled and julienned
  • 1/2 head red cabbage, sliced very thinly
  • 1 red onion, thinly sliced
  • 1 bunch cilantro
  • 1/4 cup rice wine vinegar
  • 1 Tbsp sugar
  • 1 Tbsp soy sauce
  • Lime juice and zest
  • Water to adjust sweetness/tartness

For the mayo

  • 1 cup neutral oil - vegetable/peanut/sunflower
  • 1 egg yolk
  • 1 head roasted garlic
  • 4 Tbsp Sriracha hot sauce
  • Lime juice
  • Salt

For the pork belly

  • 2 lb. pork belly, skin removed
  • 2 tablespoons vegetable oil
  • 2 tsp fresh ginger
  • 4 cloves garlic, crushed
  • 2 Tbsp brown sugar
  • 1/3 cup soy sauce
  • 1/4 cup hoisin sauce

  • 2 Tbsp rice wine vinegar

  • 1 tsp sesame oil
  • 1 bottled beer of choice
  • Chili powder
  • Chinese 5 Spice powder


To make Asian slaw

  1. In a mixing bowl, make your dressing. I always like to do this first, so you can taste and adjust. I view measurements in a cooking recipe as a guideline, and so give it a taste, and if you feel like it's too sweet, or not tart enough, or whatever, go ahead and adjust it. Similarly, if you want a creamier result, add some Greek yogurt. Whenever I make slaw at home, I always substitute mayo for Greek yogurt - it's so creamy, and it has a nice tart flavor - yum!

  2. Cut up all your vegetables and add to the dressing. Let sit for at minimum 1 hour, but if you have the time, I'd prepare this the night before. That way, the acids can work their magic and tenderize all the raw hard vegetables into a palatable delight, which I like to call a succulent crunch.

To make the mayo

  1. Preheat your oven to 375 degrees

  2. Cut the top 1/4" off your head of garlic and place on a large piece of foil. Drizzle with olive oil and sprinkle with salt and pepper. Wrap into a bundle and bake for 40 minutes on a baking tray. Garlic is roasted when knife slides through easily. Remove from foil and set aside to cool.

  3. In a mixing bowl whisk to combine the egg yolk, salt, and lime juice. Once incorporated, drop by drop add the oil, whisking like a mad man! I do it by hand, and yes your arm will get tired, but don't stop! You want to mixture to fully incorporate all the oil and emulsify properly. Once it gets going you can add the oil in a single stream down the middle till you've used up the whole cup. Halfway through it will all ready look like mayo, and if it's too thick, add another squeeze of lime juice or vinegar, then keep going with the oil.

  4. Once finished, squeeze out the roasted garlic and mash with the back of your fork. Mix as much into the mayo as you like, it's really to taste, and save the rest for later! Or, just spread it on your hamburger buns. It's so delicious, you'll love it! Mix in the Sriracha sauce, again to taste, because that stuff is hot!

To make the pork belly

  1. Preheat oven to 325.

  2. Create the sauce in a bowl, tasting and adjusting as you go. I tend to make mine hotter since I really like spice, but you can tone that down depending on preference. You want it to be sweet enough so the sugar will caramelize when you get it on the grill, but tart enough from the soy that it won't be like eating a piece of cake. Balance is everything.

  3. Place the pork in a roasting pan and cover in braising liquid. Bake for 2 hours, or until it's just about to start falling apart.

  4. Remove from the liquid and place on your grill or indoor cast iron skillet. Allow the pork to get some char on it. Remove from the grill, set to rest for 10 minutes.


  1. Toast your slider buns in the oven on a baking tray.

  2. Slice the pork belly into 1" chunks that will fit on the buns.

  3. In a small skillet, fry the quail eggs to your desired doneness.

  4. Slap on some mayo, add a huge chunk or pork, top with an egg and some slaw, and then prepare for the ultimate food coma!

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Pork Belly Slider