Pork Belly Sliders with Slaw

Name: Pork Belly Sliders with Slaw
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Yield: 12 sliders
Ingredients: 2 lbs pork belly; 1 tablespoon salt; 1 tablespoon black pepper; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 tablespoon brown sugar; 1 tablespoon apple cider vinegar; 4 cups shredded cabbage; 1 cup shredded carrots; 1/2 cup mayonnaise; 1 tablespoon apple cider vinegar; 1 tablespoon honey; Salt and pepper to taste; 12 slider buns; Pickles (optional)

Highlighted under: Family Comfort Meals

When I first experimented with making pork belly sliders, I knew I wanted something that balanced the richness of the pork with a refreshing crunch. The idea of pairing the succulent, crispy pork with a tangy slaw truly brought the dish to life. I quickly learned that the key to success lies in slow-cooking the pork until it's melt-in-your-mouth tender, then crisping it just before serving. With the right ingredients and patience, these sliders became a hit at our gatherings, making them perfect for parties or casual evenings with friends.

Created by

Lina

Last updated on 2026-01-15T12:03:30.779Z

As I set out to create these sliders, I realized that the cooking method makes all the difference. Slow-cooking the pork belly not only enhances its flavor but also ensures it becomes fork-tender. I would often check the pork, letting the aroma fill my kitchen, while I prepared the slaw that would complement it perfectly. The crunch from the slaw balances the richness beautifully!

After a couple of trials, I discovered that a bright vinegar-based dressing for the slaw works wonders, cutting through the fat of the pork without overshadowing it. Everything just comes together, creating a satisfying bite that keeps everyone coming back for more. Trust me, you won't want to skip the slaw!

        Why You'll Love These Sliders
        Tender, melt-in-your-mouth pork belly with a crispy finish
Zesty, refreshing slaw that perfectly complements the richness
Ideal for entertaining or a casual night in

      

Crafting the Perfect Pork Belly

When cooking pork belly, patience is your best ally. Slow-roasting at 300°F allows the fat to render down, transforming the meat into a moist delicacy that practically shreds apart with a fork. If you’re in a hurry, I advise against cooking at higher temperatures to avoid tough and chewy bites. Patience pays off when you let it rest post-cooking; this step actually enhances the flavors by allowing the juices to redistribute throughout the meat.

After the initial roasting, achieving that coveted crispy skin is paramount. Raising the oven temperature to 450°F gives you the best chance to create the addictive crunch that contrasts beautifully with the tender meat. Keep a watchful eye during this step to prevent burning; the skin should become golden and bubble slightly, indicating that it’s reached perfection.

Mastering the Slaw

The slaw in this recipe is not just an afterthought; it balances the richness of the pork belly beautifully. Freshly shredded cabbage and carrots provide a satisfying crunch that complements the tenderness of the meat. For added zing, try using a mix of red and green cabbage, and don’t hesitate to incorporate other ingredients such as sliced radishes or chopped cilantro for a flavor boost.

The dressing is essential for tying the slaw together, and it can be customized according to your taste preferences. If you want a spicier kick, consider adding a dash of hot sauce or a pinch of cayenne pepper. Make sure to mix the dressing well; it should have a glossy consistency that clings to the veggies. Allow the slaw to chill and marinate in the fridge for at least 30 minutes to enhance the flavors further.

Ingredients

For the Pork Belly

2 lbs pork belly
1 tablespoon salt
1 tablespoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon brown sugar
1 tablespoon apple cider vinegar

For the Slaw

4 cups shredded cabbage
1 cup shredded carrots
1/2 cup mayonnaise
1 tablespoon apple cider vinegar
1 tablespoon honey
Salt and pepper to taste

For Serving

12 slider buns
Pickles (optional)

Combine all ingredients before cooking for optimal flavor.

Preparation Steps

Prepare the Pork Belly

Preheat your oven to 300°F (150°C). In a small bowl, mix together the salt, pepper, garlic powder, onion powder, and brown sugar. Rub this mixture all over the pork belly.

Place the pork in a roasting pan and drizzle with apple cider vinegar. Cover tightly with foil and cook in the oven for about 2.5 hours.

Crisp the Pork Belly

After the pork has cooked, remove it from the oven and increase the temperature to 450°F (230°C). Uncover the pork belly and roast for an additional 20-30 minutes, or until the skin is crispy and golden.

Make the Slaw

While the pork is crisping, combine the cabbage and carrots in a large bowl. In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and pepper. Pour the dressing over the cabbage mixture and toss until well combined. Chill until serving.

Assemble the Sliders

Once the pork is done, let it rest for 5-10 minutes before slicing it into pieces. Place each slice on a slider bun, top with slaw, and add pickles if desired. Serve immediately.

Enjoy these sliders fresh and warm for the best experience.

Pro Tips

For an extra layer of flavor, consider adding some sriracha or chili sauce to the slaw for a spicy kick. Pair these sliders with a cold beverage for a perfect meal.

Storage and Make-Ahead Tips

If you're thinking of making these sliders ahead of time, the good news is that both the pork belly and slaw can be prepped in advance. Cook the pork belly according to the recipe and refrigerate it after it has cooled down. To reheat, simply slice it and place it in a skillet over medium heat for about 5-7 minutes until heated through and crispy.

The slaw can also be made a day ahead. Just keep it in an airtight container in the refrigerator. The flavors will actually improve as they meld overnight. Be sure to give the slaw a good toss before serving, as some moisture can accumulate at the bottom.

Serving Suggestions

These pork belly sliders shine on their own, but you can elevate your presentation by serving them with a side of homemade sweet potato fries or crispy potato chips. Both options add texture and a touch of sweetness that pairs excellently with the savory pork and tangy slaw.

For a DIY touch, consider setting up a slider bar for gatherings. Provide various toppings like sliced jalapeños, different slaw styles (like a spicy cilantro lime slaw), and an array of sauces including BBQ or spicy mayo. This interactive element can make enjoying the sliders even more fun!

Questions About Recipes

→ Can I use a different cut of meat?

While pork belly is recommended for its richness and fat content, you can use pork shoulder as an alternative.

→ How do I store the leftovers?

Store leftover pork and slaw separately in airtight containers in the refrigerator for up to 3 days.

→ Can I make the slaw ahead of time?

Yes, you can prepare the slaw a day in advance. Just make sure to store it in the fridge to keep it fresh.

→ What sides pair well with these sliders?

These sliders go well with potato chips, fries, or a simple side salad for a balanced meal.