Save Tender pork belly is seasoned and roasted until perfectly soft, then glazed with a sweet, smoky bourbon sauce for irresistible caramelization. The pork is sliced and layered onto toasted slider buns, accompanied by crisp red and green cabbage slaw tossed with vinegar and mayonnaise. Each slider boasts a harmony of savory, sweet, and tangy elements, delivering a satisfying bite. For added richness, buttered buns and extra glaze can be used, while the slaw offers refreshing crunch. These sliders are ideal for gatherings, pairing well with cocktails or amber ales, and can be adapted for different tastes and dietary preferences.
If you are craving something rich savory and perfect for sharing these bourbon glazed pork belly sliders deliver pure comfort with every bite The pork belly is slowly roasted until melt in your mouth tender then finished with a sticky bourbon glaze that packs sweet and smoky flavor Topped with a tangy crunchy slaw and tucked into soft slider buns this is my go to dish for gatherings when I want people to linger by the table
My family always gathers around as the pork belly caramelizes in the oven the aroma alone feels like a celebration I first made these sliders for a backyard party and they disappeared before I could get seconds
Ingredients
- Pork Belly: Pork belly choose pieces with a good balance of meat and fat for tender slices
- Kosher salt: enhances natural flavor and helps with crisping
- Black pepper: freshly ground for a gentle kick
- Smoked paprika: opt for Spanish if possible adds deep smokiness
- Garlic powder: pick a high quality powder to layer savory flavor
- Bourbon: use a mid shelf bottle for richness and subtle caramel notes
- Brown sugar: dark or light both work gives sweetness and shine
- Soy sauce: choose low sodium to keep glaze from overpowering
- Apple cider vinegar: provides tang and balances the pork fat
- Dijon mustard: for sharpness and complexity look for real Dijon
- Honey: adds stickiness and mellow sweet edge
- Garlic: fresh and finely minced builds depth
- Chili flakes: optional for a hint of heat
- Red cabbage: pick crisp heads for vibrant color
- Green cabbage: balances the slaw with freshness
- Carrot: use a firm carrot for crunch and a touch of sweetness
- Mayonnaise: full fat for creamy texture
- Apple cider vinegar: ties the slaw flavors together
- Salt and pepper: freshly ground heightens brightness
- Slider buns: pick soft pillowy buns for best texture
- Unsalted butter: optional to add glossy finish when toasting buns
Instructions
- Prep and Season the Pork Belly:
- Begin by patting the pork belly dry with paper towels this helps seasonings to adhere Mix salt pepper smoked paprika and garlic powder in a small bowl then coat all sides of the pork belly evenly Make sure to rub the mixture deeply into the meat to maximize flavor
- Roast the Pork Belly Low and Slow:
- Set your oven to three hundred degrees Fahrenheit Place the seasoned pork belly on a rack inside a roasting pan Roast uncovered in the center of the oven for two hours The rack lifts the pork allowing heat to circulate and fat to render slowly Every hour baste the pork belly with pan juices to keep it moist
- Make the Bourbon Glaze Reduction:
- While pork belly cooks combine bourbon brown sugar soy sauce apple cider vinegar Dijon honey garlic and chili flakes if using in a saucepan Set over medium heat and stir often Bring to a gentle simmer then cook down for about ten minutes until the glaze is thickened and syrupy The glaze should coat the back of a spoon
- Prepare the Slaw:
- Finely shred both cabbages and grate the carrot In a mixing bowl combine vegetables with mayonnaise and vinegar Toss until evenly coated Season lightly with salt and pepper Chill until assembly for best crunch
- Caramelize the Pork Belly:
- When pork belly is fork tender remove from oven and turn up the heat to four hundred twenty five degrees Fahrenheit Brush a generous amount of bourbon glaze all over the pork belly Return to the oven for ten to fifteen minutes Watch closely to prevent burning The glaze should bubble and form a sticky crust
- Slice and Rest:
- Let the pork belly rest out of the oven for ten minutes Slicing immediately can cause juices to escape Use a sharp knife to cut into eight evenly sized pieces
- Toast Slider Buns:
- If desired melt a tablespoon of butter in a skillet and toast the cut sides of the slider buns until golden This adds a deliciously crisp contrast
- Assemble the Sliders:
- On each bun base place a slice of pork belly and drizzle with extra glaze Top with a heap of slaw Finish with the bun top Serve while still warm for maximum flavor
Save Making this dish with my son is always a highlight He loves helping whisk the glaze and taste testing the slaw To me the bourbon glaze sets these sliders apart a splash of great bourbon makes all the difference in depth and aroma
Storage Tips
Once assembled sliders are best enjoyed fresh If you need to store leftovers keep the pork belly buns and slaw separate Store pork belly slices in an airtight container in the fridge for three days To reheat cover with foil and warm in a low oven The glaze may thicken when cold but will loosen as it warms The slaw keeps for two days in a covered bowl but is freshest on day one
Ingredient Substitutions
For a non alcoholic glaze swap bourbon with apple juice and increase a splash of vinegar to keep tanginess Try using sriracha instead of chili flakes for added heat If you prefer whole wheat buns they work just as well with the flavors For gluten free sliders pick gluten free buns and tamari sauce in place of soy sauce
Serving Suggestions
Serve sliders with a handful of pickled jalapeños or crispy fried onions to punch up the texture For parties set out bowls of extra slaw and glaze so guests can build their own For a richer pairing enjoy with a smoky bourbon cocktail or cold amber ale A side of roasted sweet potatoes would also complement the flavors
Cultural and Historical Context
Pork belly plays a key role in American barbecue especially in Southern cooking The glaze showcases bourbon which is a classic American spirit known for deep flavor and heritage Sliders became popular at gatherings for shareability and ease making this recipe a nod to comfort food traditions with a modern twist
Seasonal Adaptations
Swap in shredded apple or fennel for carrot in the slaw for extra crunch in the fall Roast pork belly on a grill during summer parties for smoky outdoor flavor Use maple syrup instead of honey in the glaze during winter for a cozy touch
Success Stories
Friends always ask for this recipe after tasting it at family events and I have mailed leftovers to grateful neighbors My cousin swears the glaze is magic and tells everyone these are the best sliders they have ever had
Freezer Meal Conversion
Roast and glaze the pork belly then cool and slice Wrap pieces individually and freeze for up to two months Thaw overnight in the fridge and warm in a low oven before assembling Fresh slaw and buns should be done the day you serve
Save Bourbon glazed pork belly sliders bring celebration and comfort in each bite The standout glaze and tender pork make every gathering memorable
