Twice Cooked Pork Belly Sliders Recipe

Name: Twice Cooked Pork Belly Sliders
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pickled Carrots and Daikon; 1/2 small red onion, thinly sliced; 2 carrots, peeled and julienne; 1 cup daikon radish, peeled and julienne; 1/8 teaspoon sea salt; 1/2 tablespoon sugar; 2 tablespoons rice wine vinegar; 1 tablespoon water; Chinese Braising Spice Mix (recipe to follow); 4 tablespoons canola oil; 6 garlic cloves (smashed); 3 slices ginger, cut 1/2-inch thick; 1 shallot, minced; 3 tablespoons rice cooking wine; 1/2 cup low sodium soy sauce; 4 cups water (use just enough to cover pork); 1 lb thinly slice pork belly; Basting Glaze; 1/4 cup hoisin sauce; 1 1/2 tablespoons low sodium soy sauce; 1 1/2 tablespoons honey; 1 tablespoon ginger, grated; 2 teaspoons rice wine vinegar; 1 teaspoon sesame oil; black pepper; 2 green onions, thinly sliced into rounds; 1/2 seedless cucumber, thinly sliced (I purposely leave these out of the salad so they stay extra crisp); 16 simple steamed buns (cheat recipe on -- www.foodgal.com/2010/03/cheaters-baos or ); 1/2 cup mayonnaise

Try this homemade Twice Cooked Pork Belly Sliders recipe the whole family will love. Made with Carrots, red onion, carrots and daikon radish. Easy step-…

This Twice Cooked Pork Belly Sliders relies on simple, everyday ingredients such as pickled carrots and daikon, carrots, peeled and julienne, sea salt and sugar. It comes together quickly and makes 4 servings, at about 998 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Meat & Poultry

Servings: persons

Pickled Carrots and Daikon
1/2 small red onion, thinly sliced
2 carrots, peeled and julienne
1 cup daikon radish, peeled and julienne
1/8 teaspoon sea salt
1/2 tablespoon sugar
2 tablespoons rice wine vinegar
1 tablespoon water
Chinese Braising Spice Mix (recipe to follow)
4 tablespoons canola oil
6 garlic cloves (smashed)
3 slices ginger, cut 1/2-inch thick
1 shallot, minced
3 tablespoons rice cooking wine
1/2 cup low sodium soy sauce
4 cups water (use just enough to cover pork)
1 lb thinly slice pork belly
Basting Glaze
1/4 cup hoisin sauce
1 1/2 tablespoons low sodium soy sauce
1 1/2 tablespoons honey
1 tablespoon ginger, grated
2 teaspoons rice wine vinegar
1 teaspoon sesame oil
black pepper
2 green onions, thinly sliced into rounds
1/2 seedless cucumber, thinly sliced (I purposely leave these out of the salad so they stay extra crisp)
16 simple steamed buns (cheat recipe on -- www.foodgal.com/2010/03/cheaters-baos or )
1/2 cup mayonnaise

1
For Pickled Carrots and Daikon: Place carrots, daikon and salt in a colander over the sink and mix together. Allow to sit for 1 hour, tossing together every 15 minutes to remove the natural water from the vegetables. Thoroughly rinse and place into a mixing bowl. Add red onion.
2
Place sugar, vinegar and water in a small pot and bring to a simmer until sugar dissolves. Allow to cool for 10 minutes.
3
Pour sugar mixture over veggies and place in the refrigerator for an hour.
4
For Pork Belly 1st cooking process: First rinse and dry the pork belly. Heat a dutch oven over high heat with a bit of oil in it. Give the pork belly a good sear on each side, at least 15 minute Remove from pot. Heat a bit more oil and then add shallot, ginger and garlic saute until brown. Carefully pour in cooking wine and soy sauce scraping up the bits on the bottom of pan. Add the pork belly back into pot, dump in the Chinese braising spice mix, cover with the water and set it on low and braise for 2-3 hours, checking after 1-2 hours to test how tender the pork is. The longer you cook the more tender it will be. Ideally, you want it to be fork tender, about 2 1/2 hours. Remove from pot and let rest, tented with foil. Slice about 1/2-inch thick pieces.
5
2nd Cooking process: Place basting glaze into a mixing bowl and whisk together. Add pork belly and toss together until well coated.
6
Place 2 tablespoons oil into a grill pan and heat over medium-high heat. Sear the pork belly on each side for about 3-4 minutes. Glazing often. Remove from heat and set aside.
7
To assemble: Open steamed bun and spread a bit of the mayo on the bottom. Place a couple pieces of pork belly into each bun and top with cucumber slices followed by a small amount of the pickled veggies.
8
Enjoy!
9
CHINESE BRAISING SPICE MIX:
10
2 tablespoons of sugar.
11
4 whole star anise.
12
1 cinnamon stick.
13
1 tsp whole clove.
14
1 tsp whole peppercorns.
15
2 whole red chillies (optional, I like it a little spicy).
16
1/2 tsp white pepper.
17
1 tbs salt.

998

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 29 ingredients. The key ingredients include: Pickled Carrots and Daikon, 1/2 small red onion, thinly sliced, 2 carrots, peeled and julienne, 1 cup daikon radish, peeled and julienne, and more.

Yes, Twice Cooked Pork Belly Sliders falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
998 kcal
Category
Meat & Poultry

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