Asian BBQ Pork Belly Sliders on a Rice Bun

BBQ Pork Belly

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

Method:

  1. 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.
  2. Preheat oven to 295 degrees.
  3. 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.
  4. Slice thin and serve on a bun with pickled Pineapple and extra BBQ sauce.

Pickled Pineapple

  • 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

Method:

  1. Cut skin off Pineapple and cut fruit away from center core.
  2. Dice pineapple flesh into 1/4-inch cubes. Place cubes in a glass or stainless steel bowl.
  3. 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.

Academy of Culinary Arts Students

The Academy of Culinary Arts has more than 25 years experience training professional chefs.

Our award-winning, international faculty teach the skills necessary to succeed in the fast-paced, competitive culinary industry.

At the Academy of Culinary Arts, you can work toward a degree, take specialized courses, or just develop basic job skills. We offer accredited degree programs and certificate programs, that you can take on a full- or part-time basis.

We offer a mix of classes, hands-on labs, training at our on-campus restaurant, real world externship experience, and special activities.

To learn more about the Academy, visit www.atlantic.edu/aca.

Academy of Culinary Arts Students

Turn up the heat in your kitchen by mastering new recipes and culinary skills through an Academy of Culinary Arts workshop.

These noncredit workshops are offered throughout the year in our professional kitchens. Topics range from holiday-themed entrees and desserts to Deep South cooking to healthy eating.

These workshops are open to all levels of experience. View a list of upcoming workshops and information on registering.