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


  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


  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.

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