SPICY PORK BELLY SLIDERS
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
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 PULLED PORK SLIDERS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 9h35m
Yield 12 servings
Number Of Ingredients 31
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.
SPICY PORK BELLY CHEESESTEAK
Steps:
- In a medium bowl, stir together the garlic, gochujang, mirin, soy sauce, ginger and sesame oil. Add the pork and let marinate at room temperature for about 30 minutes or cover and refrigerate up to overnight.
- Preheat the oven to 200 degrees F.
- Heat a large skillet over medium-high heat. Spread the cut sides of the rolls with the butter. Toast the rolls cut-side down, gently pressing on them so the centers toast as well, until lightly golden, about 1 minute. Transfer the rolls to the oven to keep warm.
- Wipe out the skillet and return it to the stove. Add the vegetable oil and heat over medium-high heat. Add the pork and cook, stirring occasionally, until the meat is cooked through and golden and lightly charred in spots, about 5 minutes. Add the onion, mushrooms and chiles and cook, stirring occasionally, until the onions and mushrooms have softened slightly, about 2 minutes. Divide the mixture into 2 mounds in the skillet and top each mound with half the cheese. Cover the skillet and cook just until the cheese melts, about 1 minute.
- Scoop each mound onto a roll, sprinkle with some scallions, sesame seeds, gochugaru and pickled jalapenos.
SPICY SLIDERS
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
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
ASIAN PORK SLIDERS
Cake Boss Buddy Valastro's recipe from his new book, "Family Celebrations with the Cake Boss".
Provided by gailanng
Categories Pork
Time 35m
Yield 8 sliders
Number Of Ingredients 13
Steps:
- Make the Tri-Color Asian Slaw: Put all ingredients in a bowl and toss well. Let the slaw sit at least 15 minutes before serving.
- Make the sliders: Preheat a grill to medium heat.
- Put the pork, soy sauce, red onion, and ginger in a large bowl and stir together to incorporate. Form 8 patties, using 3 to 4 tablespoons of pork mixture in each one and shaping them 1/2-inch thick. Be sure not to overwork or overhandle the mixture.
- Grill the burgers over direct heat, turning once, until fully cooked through, 5 to 7 minutes per side.
- Toward the end of the sliders' grilling time, grill the buns: Slice them in half if necessary, then grill the cut sides until lightly marked and lightly toasted, about 1 minute.
- Let the sliders rest on a platter or cutting board for 5 minutes after grilling, then set 1 slider in each bun and top with Tri-Color Asian Slaw. Serve.
Nutrition Facts : Calories 359.1, Fat 19.2, SaturatedFat 5.7, Cholesterol 40.9, Sodium 503.2, Carbohydrate 31.7, Fiber 3.8, Sugar 7.8, Protein 14.9
TWICE COOKED PORK BELLY SLIDERS
Make and share this Twice Cooked Pork Belly Sliders recipe from Food.com.
Provided by MixnVixn
Categories Lunch/Snacks
Time 2h20m
Yield 16 serving(s)
Number Of Ingredients 26
Steps:
- 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.
- Place sugar, vinegar and water in a small pot and bring to a simmer until sugar dissolves. Allow to cool for 10 minutes.
- Pour sugar mixture over veggies and place in the refrigerator for an hour.
- 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.
- 2nd Cooking process: Place basting glaze into a mixing bowl and whisk together. Add pork belly and toss together until well coated.
- 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.
- 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.
- Enjoy!
- CHINESE BRAISING SPICE MIX:.
- 2 tablespoons of sugar.
- 4 whole star anise.
- 1 cinnamon stick.
- 1 tsp whole clove.
- 1 tsp whole peppercorns.
- 2 whole red chillies (optional, I like it a little spicy).
- 1/2 tsp white pepper.
- 1 tbs salt.
Nutrition Facts : Calories 362.5, Fat 23.4, SaturatedFat 6.7, Cholesterol 22.5, Sodium 673.9, Carbohydrate 29.9, Fiber 1.5, Sugar 7.1, Protein 7.8
SPICY PORK MEATBALL SLIDERS
Topped with a hearty meat and tomato sauce, these spicy pork sandwiches from Daniel Holzman and Michael Chernow of The Meatball Shop are perfect for feeding a hungry crowd.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes 24 sliders
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees. Coat a large rimmed baking sheet with olive oil and set aside.
- Place pork, salt, peppers, pickling liquid, bread, and eggs in a large bowl; using your hands, mix until well combined. Form pork mixture into firmly packed 2-inch meatballs. Place on prepared baking sheet and arrange the meatballs in rows so that they are touching on all sides.
- Transfer to oven and roast until cooked through, about 14 to 20 minutes. Let meatballs cool for 5 minutes on baking sheet before removing.
- Meanwhile, heat meat sauce in a large saucepan over medium-high heat. Add cooked meatballs to sauce; cook until sauce and meatballs are heated through. Place 1 meatball on bottom half of each slider bun and top with 1 tablespoon meat sauce. Sandwich with top half of bun and secure with a toothpick; serve.
SWEET-AND-SPICY GLAZED PORK BELLY
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
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.
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FIVE SPICE PORK BELLY SLIDERS - COOKING THERAPY
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5/5 (1)Category Main CourseCuisine AsianCalories 598 per serving
- Marinate the pork belly. Combine all the ingredients for the pork belly into a medium bowl. Use your hands to mix everything together and let it marinate for 10 minutes.
- Make the coleslaw. Combine all the ingredients for the cole slaw into another bowl and mix well. Set aside.
- Make the strawberry mustard. Add the dijon mustard and strawberries to a food processor and blitz until a smooth thick sauce appears. Pour into a jar or bowl and set aside.
- At this point the pork belly should be ready to cook. Heat a large pan over medium heat. Add in the pork belly in batches. Cook the pork belly for 3-5 minutes on each side or until they are brown. Set aside after cooking
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