bourbon glazed pork belly sliders (Printable)

Caramelized bourbon-glazed pork belly paired with tangy slaw and served on toasted slider buns for rich flavor.

# What You'll Need:

→ Pork Belly

01 - 1.5 lbs pork belly, skin removed
02 - 1 tsp kosher salt
03 - 1/2 tsp black pepper
04 - 1 tsp smoked paprika
05 - 1/2 tsp garlic powder

→ Bourbon Glaze

06 - 1/2 cup bourbon
07 - 1/2 cup brown sugar
08 - 1/4 cup soy sauce
09 - 2 tbsp apple cider vinegar
10 - 2 tbsp Dijon mustard
11 - 2 tbsp honey
12 - 1 clove garlic, minced
13 - 1/2 tsp chili flakes (optional)

→ Slaw

14 - 1 cup finely shredded red cabbage
15 - 1 cup finely shredded green cabbage
16 - 1 small carrot, grated
17 - 2 tbsp mayonnaise
18 - 1 tbsp apple cider vinegar
19 - Salt and pepper, to taste

→ Assembly

20 - 8 slider buns, toasted
21 - 1 tbsp unsalted butter (optional, for buns)

# How to Make It:

01 - Preheat oven to 300°F.
02 - Pat the pork belly dry. Mix kosher salt, black pepper, smoked paprika, and garlic powder. Rub seasoning evenly over the pork belly.
03 - Place pork belly on a rack in a roasting pan. Roast uncovered for 2 hours until tender, basting halfway with pan juices.
04 - Combine bourbon, brown sugar, soy sauce, apple cider vinegar, Dijon mustard, honey, minced garlic, and chili flakes in a saucepan. Simmer over medium heat until syrupy, about 10 minutes. Set aside.
05 - Mix red and green cabbage, grated carrot, mayonnaise, and apple cider vinegar in a bowl. Season with salt and pepper, toss well, and refrigerate until serving.
06 - Remove pork belly from oven. Increase oven temperature to 425°F. Brush pork generously with bourbon glaze. Return to oven for 10 to 15 minutes until the surface caramelizes.
07 - Let pork belly rest for 10 minutes on a cutting board. Slice into 8 even pieces.
08 - Lightly toast slider buns. Optionally, brush cut sides with melted unsalted butter.
09 - Place a slice of glazed pork belly on each bottom bun. Drizzle with additional glaze, top with slaw, and cap with bun tops. Serve at once.

# Expert Hacks:

01 -
  • Impresses guests yet beginner friendly
  • Packed with deep flavor from the glaze and slaw
  • Great for make ahead entertaining
  • Perfectly balances sweet spicy tangy and salty
02 -
  • High protein satisfies hearty cravings
  • Freezes beautifully for future meals
  • Perfect balance of textures from tender pork to crisp slaw and soft buns
03 -
  • Dry the pork belly fully for crispy edges
  • Reduce the glaze patiently for a shiny thick result
  • Let the pork belly rest before slicing for juicier bites
  • Use toothpicks to hold assembled sliders neatly for parties
  • I learned the hard way do not rush the caramelization step the glaze must bubble and darken without burning

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