Pork Belly:
Hoisin Sauce — 1/4 cup
Soy Sauce — 1 1/2 tbsp
Honey — 1 1/2 tbsp
Rice Wine Vinegar — 2 tsp
Sesame Oil — 1 tbsp
Pork Belly, Sliced 1/8″ — 1 lb
Salt and Pepper — to taste
Pickled Vegetables:
Carrot, Peeled and Grated — 1 cup
Daikon Radish, Peeled and Grated — 1 cup
Sugar — 1/2 cup
Salt — 1/2 tsp
Rice Wine Vinegar — 1/2 tsp
Chili Flake — 1/2 tsp
Scallion Mayonnaise:
Mayonnaise — 1/4 cup
Scallions, Sliced Thinly on the Bias — 2
Garlic Cloves — 2
For Serving
Slider Buns or Kings Hawaiian Rolls — 8
Combine all ingredients for the pork belly in a bowl and refrigerate for at least 2 hours.
While the pork is marinating, prepare the picked vegetables and scallion mayonnaise by combining all ingredients then set aside.
Prepare a medium heat grill or cast iron pan. Lightly toast the slider buns, then smear each with a generous helping of the scallion mayonnaise. Using no oil sear the pork belly slices approximately 1-2 minutes per side or until the sugars begin to caramelize.
Layer each slider bun with equal portions of the pork belly and pickled vegetables.
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