Spicy Pork Belly Sliders Recipes

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SPICY PORK BELLY SLIDERS



Spicy Pork Belly Sliders image

Gochujang gives pork belly a nice kick and a deep, complex flavor in this sweet-and-spicy sandwich inspired by Korean jeyuk bokkeum.

Provided by Hooni Kim

Categories     Sandwich     Pork     Soy Sauce     Chile Pepper     Sesame Oil     Sake     Lunch     Dinner

Yield Makes 12 sliders (serves 4-or 2 hungry people)

Number Of Ingredients 15

Marinade:
1 medium onion, thinly sliced
1 cup gochujang (Korean red chili paste)
¼ cup soy sauce
¼ cup minced garlic
¼ cup sugar
3 tablespoons sake
2 tablespoons mirin
2 tablespoons toasted sesame oil
2 pounds skinless pork belly, sliced ¼ inch thick (ask the butcher to slice it) and cut into 2-inch squares
To serve:
Unsalted butter
12 slider buns
Mayonnaise
2 English cucumbers, peeled, halved lengthwise, seeded, and sliced into matchsticks

Steps:

  • To make the marinade, put the onion, gochujang, soy sauce, garlic, sugar, sake, mirin, and sesame oil in a bowl and mix well to combine. Add the pork and turn to coat the meat. Cover and refrigerate overnight.
  • The next day, set a large sauté pan over medium heat. Once it's hot, add the pork, working in batches so as not to overcrowd the pan and leaving any liquid in the bowl. Cook, stirring occasionally and flipping the meat, until lightly caramelized and golden brown on both sides, about 10 minutes. (If you overcrowd the pan, the meat will steam instead of sear.) Transfer to a platter.
  • When the meat is cooked, open the buns, butter the interiors, and toast them until they are a light golden brown.
  • To serve, spread both cut sides of each bun with a healthy smear of mayo and pile the spicy pork generously on the bottoms of the buns. Top with the sliced cucumbers. Serve immediately.
  • Cooks' Note:
  • The pork belly must be marinated overnight. You can also grill the pork on an outdoor grill over a high flame. The sugars in the marinade will char and caramelize, giving you a more interesting texture and flavor, but be careful not to burn the pork.

SPICY SLIDERS



Spicy Sliders image

Jalapeños add extra kick to these easy-to-make spicy beef sliders. Perfect for cookouts and tailgates.

Provided by Rachael Ray Every Day

Categories     100+ Everyday Cooking Recipes

Time 40m

Yield 8

Number Of Ingredients 12

1 ¼ pounds ground beef
1 tablespoon chili powder
2 teaspoons garlic powder
½ teaspoon salt
½ teaspoon ground cumin
4 slices Cheddar cheese, halved
1 ½ cups cilantro leaves
½ cup mayonnaise
1 jalapeno chile, seeded and finely chopped
1 tablespoon lemon juice
8 slider buns, toasted
1 cup shredded cabbage

Steps:

  • Heat an outdoor grill to medium-high heat (375 to 450 degrees F (190 to 230 degrees C).
  • Mix together ground beef, chili powder, garlic powder, salt, and cumin in a large bowl. Form into 8 patties. Lightly oil grill grate, then grill patties until browned, about 3 minutes per side. Top with cheese during last minute of grilling.
  • Puree cilantro, mayonnaise, jalapeno, and lemon juice in a food processor or blender. Spread mixture on bottom half of buns. Top with cabbage, patties, and bun tops.

Nutrition Facts : Calories 374.7 calories, Carbohydrate 160.7 g, Cholesterol 64.4 mg, Fat 25.9 g, Fiber 0.9 g, Protein 18.2 g, SaturatedFat 8 g, Sodium 368.3 mg, Sugar 0.9 g

SPICY PULLED PORK SLIDERS



Spicy Pulled Pork Sliders image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 9h35m

Yield 12 servings

Number Of Ingredients 31

1/4 cup olive oil
1/4 cup brown sugar
1 tablespoon chile powder
1 tablespoon smoked paprika
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
1 1/2 teaspoons cayenne pepper
3 cloves garlic
2 jalapeno peppers, halved
1 large onion, quartered
One 6-pound pork shoulder roast/butt
One 18-ounce jar spicy barbecue sauce (Head Country makes a spicy one)
3 dozen mini buns, for serving
Crispy fried bacon slices, halved
Colorful Coleslaw, recipe follows
Variety of pickles such as regular, pickled red onions and pickled jalapenos
Variety of pickles such as regular, pickled red onions and pickled jalapenos
Whole-grain mustard
Spicy barbecue sauce
Hot sauce
3 mini sweet peppers (in 2 different colors), thinly sliced
2 carrots, shredded
1/2 head green cabbage, thinly sliced
1/2 head purple cabbage, thinly sliced
1/2 cup whole milk
1/2 cup mayonnaise
1 tablespoon sugar
1 teaspoon white vinegar
1/4 teaspoon kosher salt
Couple dashes hot sauce
2 cups fresh cilantro leaves

Steps:

  • For the sliders: Preheat the oven to 300 degrees F.
  • In a food processor, combine the olive oil, brown sugar, chile powder, smoked paprika, salt, pepper, cayenne, garlic, jalapenos and onions and blend until a thick paste forms. Rub the paste all over the pork and place in a large Dutch oven skin-side up. Add 1 cup water, cover tightly with a lid and roast until just tender, 4 to 5 hours.
  • Remove the lid and continue cooking until the pork is falling apart and a dark bark has formed, 1 to 2 hours longer. Allow to cool slightly.
  • Remove the pork from the pot and remove and discard the fat. Shred the pork with 2 forks. Remove as much of the fat as possible from the sauce, then transfer the shredded pork back to the sauce. Stir in the spicy barbecue sauce to just coat the meat.
  • For the fixings: Serve on mini buns with a toppings bar including bacon, Colorful Coleslaw, a variety of pickles [regular, pickled red onions and pickled jalapenos], whole-grain mustard, spicy barbecue sauce and hot sauce.
  • Combine the mini sweet peppers, carrots and cabbage in a bowl. In a separate bowl, mix together the milk, mayonnaise, sugar, vinegar, salt and hot sauce. Pour over the cabbage mixture and toss to combine. Add the cilantro and mix. Cover and refrigerate for 2 hours.

SWEET-AND-SPICY GLAZED PORK BELLY



Sweet-and-Spicy Glazed Pork Belly image

A sweet-and-spicy glaze offsets the richness of pork belly in this hearty dish. Pair with Cheddar-Chile Waffles, if desired.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Number Of Ingredients 11

3 chile de arbol
2 tablespoons cumin seeds, toasted and ground
1 tablespoon freshly ground black pepper
1/2 cup coarse salt
1/2 cup light-brown sugar or cane sugar
1 (3-pound) pork belly
Zest of 1 orange
1 1/4 cups freshly squeezed orange juice
2 sticks cinnamon
1/3 cup maple syrup
2 cups homemade or store-bought low-sodium chicken stock

Steps:

  • In a small skillet over medium heat, toast chiles until charred and fragrant, 1 to 2 minutes. Remove chiles from skillet and set aside. Add cumin seeds to skillet and toast until fragrant, 1 to 2 minutes. Place chiles and cumin seeds in a spice grinder and finely grind. Transfer to a medium bowl along with black pepper, salt, and sugar. Remove two tablespoons of the spice mixture and set aside to make the glaze.
  • Rub remaining spice mixture all over pork belly. Cover and refrigerate for 6 to 8 hours.
  • In a small saucepan, combine reserved spice mixture, orange zest, 1/4 cup orange juice, cinnamon sticks, and maple syrup. Bring to a simmer over medium-low heat and cook until slightly thickened and heated through, about 5 minutes. Remove from heat and set glaze aside.
  • Preheat oven to 300 degrees. Remove pork belly from refrigerator and rinse off spice mixture; pat dry with paper towels. Add remaining 1 cup orange juice and chicken stock to a roasting pan. Place over medium-high heat and cook until liquid just comes to a simmer. Add pork, fat side up, to roasting pan. Transfer to oven and cook until meat is very tender and easily pierced with the tip of a sharp knife, 2 to 2 1/2 hours.
  • Increase oven temperature to 425 degrees. Cook pork belly until browned and crisp, 30 to 40 minutes more, basting with reserved glaze every 10 minutes.
  • Remove pork from roasting pan and transfer to a cutting board; let stand for 10 minutes before slicing into 1/2-by-3-inch pieces.

SPICY PORK BELLY WITH GREEN OLIVES AND LEMON



Spicy Pork Belly With Green Olives and Lemon image

Provided by Daniel Patterson

Categories     dinner, roasts, main course

Time 4h45m

Yield Serves 4 to 6

Number Of Ingredients 17

2 teaspoons black peppercorns
1/8 teaspoon chili flakes
1/2 teaspoon fennel seed
1/2 teaspoon coriander
2 1/2 pounds pork belly
Salt
1 tablespoon vegetable oil
3 cloves garlic, peeled and sliced
2 heads fennel, halved through the core and sliced
2 leeks, white and light green parts only, halved lengthwise and sliced
1 cup white wine
2 sprigs rosemary
1/4 cup lemon juice
1 tablespoon Champagne vinegar
1/4 cup green, Tuscan-style olive oil
1/3 cup chopped green olives
Cooked rice (optional)

Steps:

  • Preheat the oven to 250 degrees. Using a spice grinder, grind the peppercorn, chili, fennel and coriander together. Season the pork with salt and rub with the ground spice mixture. Set a stew pot over medium heat. Add the vegetable oil, and when hot add the pork, skin-side down. Cook until well browned, taking care not to burn the spices. Turn once and remove the pork to a plate.
  • Reduce the heat to medium low, add the garlic, fennel and leek and a pinch of salt, and cook covered, stirring occasionally, until the vegetables are softened.
  • Add the wine, 1 cup of water, rosemary and a pinch of salt. Return the pork and juices to the pan. Bring to a boil. Cover and cook in the oven until the pork is meltingly tender, about 4 to 5 hours.
  • Transfer the pork and one-quarter of the vegetables to a plate. Discard the rosemary stems. Purée the remaining vegetables and cooking liquid in a blender with the lemon juice, vinegar and olive oil, and season to taste with salt. Thin with water if necessary. Return the pork and reserved vegetables to the cooking pot and stir in the sauce and olives. Heat to serving temperature, basting the pork with the sauce. If you choose, serve over rice.

Nutrition Facts : @context http, Calories 1173, UnsaturatedFat 68 grams, Carbohydrate 13 grams, Fat 113 grams, Fiber 4 grams, Protein 19 grams, SaturatedFat 38 grams, Sodium 859 milligrams, Sugar 5 grams, TransFat 0 grams

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