Asian BBQ Pork Belly Sliders on a Rice Bun
BBQ Pork Belly
Yield: 18-24 Slider-sized sandwiches
- 2 lb. Pork Belly
- 4 oz. Hoisin Sauce
- 6 oz. Ketchup
- 1 tsp. Ginger, minced
- 1 tsp. Garlic, chopped
- 2 ea. Scallion, sliced thin on bias
- 1 oz. Rice Wine Vinegar
- 1 oz. Toasted Sesame Oil
- 2 oz. Sugar
- 1 tbsp. Five Spice
- 2 oz. Soy Sauce
- 2 oz. Lime Juice
- 2 oz. Honey
- Mix all ingredients (besides Pork Belly) in a bowl, reserve 1/4 cup for making sandwiches. Place Pork Belly in a separate bowl, pour sauce over top. Cover and refrigerate overnight.
- Preheat oven to 295 degrees.
- Lay the Pork Belly in an oven-proof pan that has been misted with non-stick spray. Cook in oven for at least 3 hours, checking occasionally to make sure that the bottom is not burning. Add a little water if necessary to add moisture. Pork is finished when you stab with a fork and it comes out with little to no resistance.
- Slice thin and serve on a bun with pickled Pineapple and extra BBQ sauce.
- 1 ea. Fresh Pineapple
- 3 tbsp. Red Onion, minced
- 1/4 cup Rice Wine Vinegar
- 3 tbsp. Sugar
- 2 ea. Red Birds Beak Chili Pepper, can substitute 1/2 Jalapeno
- Cut skin off Pineapple and cut fruit away from center core.
- Dice pineapple flesh into 1/4-inch cubes. Place cubes in a glass or stainless steel bowl.
- Add remaining ingredients and mix well*. Allow the Pineapple to marinate for a few hours, preferably overnight before using. Will keep for a week refrigerated.
*If using Red Birds Beak Chili Pepper, leave whole. If using Jalapenos, mince small.
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