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How do you make mouthwatering Pork Belly Sliders? Slather fluffy brioche slider buns with spicy sesame-sriracha mayonnaise, then top with juicy slabs of crispy pork belly and pile high with crunchy, quick pickled vegetables.

Pork Belly Sliders on a wooden serving board

Stop me when this sounds like you: It’s football season and you’re having friends coming over to watch a game. Or maybe you’ve called some friends and family over for a laid-back backyard barbecue. You feel like making quick and easy finger food snacks of appetizers, and you’re craving something rich, bright and totally satisfying. If this sounds like you, I’ve got just the thing.

You’ll start with fluffy, buttery brioche slider buns that you’ve made yourself (I promise it’s easy with my no-knead recipe!). A generous spread of spicy, creamy mayo, layers of meltingly tender pork belly and vibrant pickled vegetables and you’ve got a crowd-pleasing meal on your hands.

Ingredients You Need to Make Pork Belly Sliders

Pork Belly Sliders Ingredients on a white marble board
  • Slider Buns: ideally these easy Brioche Slider Buns or store-bought slider buns or Hawaiian Rolls
  • Pre-Cooked Pork Belly: I recommend one of these three recipes: Crispy Pork Belly, Chashu Pork, or Korean Pork Belly.
  • Carrots: look for bright orange, firm carrots
  • Daikon Radish: look for firm, smooth skinned, bright white daikon radishes
  • Green Onions: look for bright green, firm green onions
  • Rice Vinegar: unseasoned or rice wine vinegar
  • Sugar: white granulated sugar
  • Kosher Salt
  • Mayonnaise: your favorite brand or my 5-minute Avocado Oil Mayonnaise or Homemade Sesame Mayonnaise
  • Sriracha Sauce
  • Sesame Oil: toasted

I have two favorite pork belly recipes and I honestly can’t decide which I crave more. I hope you’ll try them both! They have a couple things in common: they’re both dead simple to make and wildly delicious. My basic Roasted Crispy Pork Belly recipe (just 4 simple ingredients) and Chashu Pork, the classic ramen topper that’s entirely versatile. Either work beautifully for these pretty pork sandwiches and you can use skin-on or skinless pork belly. The one caveat is that you need to start 1 to 2 days ahead of when you plan to serve them. I promise it’s worth the wait and very minimal effort.

Pork Belly Sliders on a wooden serving board secured with cocktail picks

Though the brioche buns and crispy pork belly are the stars here, don’t think for a second that the pickled vegetables or sandwich spread are an afterthought (Sriracha Aioli is also an option for this sandwich). They’re the extra spark that makes these sandwiches so easy to love! Julienned and quick pickled daikon radishes and carrots contrast pork belly’s luscious fattiness with bright acidity. The final component, one that brings the whole dish together, is a creamy, spicy, toasty sesame-sriracha mayo — it’s a game-changer.

More Game Day Recipes

How to Make Pork Belly Sliders

Step 1: In a small bowl combine carrot and daikon radish strips with rice vinegar, sugar and salt; cover and refrigerate.

Quick Pickled Vegetables in a white bowl

Step 2: Stir together mayonnaise, sriracha sauce and sesame oil; refrigerate.

Step 3: Thinly slice pork belly (roasted pork belly or chashu pork) and pan fry until warm with crispy edges.

pan fried chashu pork

Step 4: To assemble sandwiches: slide each slider bun in half crosswise and spread each side with sesame-sriracha mayonnaise. Place pork slices on bottom bun and top with pickled vegetables and remaining half of bun. Secure sliders with cocktail picks if desired and serve.

Pork Belly Sliders on a wooden serving board secured with cocktail picks

Pork Belly Sliders

5 from 2 votes
Prep: 30 minutes
Cook: 22 minutes
Total: 52 minutes
Course: Main Course
Cuisine: Asian
Calories: 362
Servings: 12 sliders
Rich and bright, these crowd-pleasing sliders are loaded with delicious Asian flavors!

Ingredients  

  • 12 slider buns ideally these easy Brioche Slider Buns
  • 1 pound roasted pork belly choose one of these two recipes: Crispy Pork Belly or Chashu Pork

For Quick Pickled Vegetables

  • 2 medium carrots cut into julienne strips (recipe note #1)
  • 1 small daikon radish cut into julienne strips (recipe note #1)
  • 2 green onions chopped
  • 3 tablespoons unseasoned rice vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon kosher salt

For Spicy Sesame-Sriracha Mayonnaise

  • 1/2 cup mayonnaise or homemade sesame mayonnaise (see recipe note #2 for recipe)
  • 2 tablespoons sriracha hot chili sauce
  • 1 teaspoon toasted sesame oil omit if using homemade sesame mayonnaise

Instructions 

To make the Quick Pickled Vegetables:

  • Combine carrot and daikon radish strips with rice vinegar, sugar and salt in a small bowl. Toss to coat. Cover and refrigerate until ready to use.

To make Spicy Sesame-Sriracha Mayonnaise:

  • In a small bowl, whisk together mayonnaise, sriracha and sesame oil. Cover and refrigerate until ready to use.

To assemble Pork Belly Sliders:

  • Pan-fry thin slices of pre-cooked pork belly until warm and lightly golden.
  • Slice one slider bun in half crosswise and slather with sesame-sriracha mayonnaise. Layer bottom half with pork belly slices and a small pile of quick pickled vegetables. Place slider bun on top and secure slider with cocktail pick if desired. Repeat with remaining slider buns. Arrange on a board or platter and serve.

Notes

  1. You’ll want to have ~4 cups total between the julienned vegetables. (For quick julienned vegetables, I love this julienne Y-peeler.)
  2. Try this recipe for  Homemade Sesame Mayonnaise in place of store bought.

Nutrition

Calories: 362kcal | Carbohydrates: 19g | Protein: 6g | Fat: 29g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 239mg | Potassium: 177mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1732IU | Vitamin C: 9mg | Calcium: 40mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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8 Comments

  1. Trev says:

    Novice here…

    I was going to use shredded carrots from Trader Joe’s to save the time on julienne-ing the carrots and thought I could eyeball what two carrots would look like…but my daikon radish looks to be about 10” long and 1.5” diameter! I feel like I’d have a whole bowl of just daikon.

    Any kind of cup measurements I can use for the carrots and daikon?

    1. Marissa Stevens says:

      Hi Trev! Great question – thank you for asking it. Between the two julienned vegetables, you should shoot for about 4 cups total. I’ll make a note of that in the recipe as well!

  2. David @ Spiced says:

    5 stars
    You truly are the pork belly queen! I want to tailgate at your house, Marissa! 🙂 You had me at sesame-sriracha mayonnaise, but then that crispy pork belly, too…mmm…

    1. Marissa Stevens says:

      haha…where’s my edible crown? Thanks so much, David!

  3. Ben | Havocinthekitchen says:

    5 stars
    Marissa, these slides look and sound fantastic! I love that they’re not overloaded with too many things (focus on the pork belly), yet they deliver some strong flavours! Loving the addition of daikon radish.

    1. Marissa Stevens says:

      Thank you, Ben! Love your description!

  4. angiesrecipes says:

    Soft fluffy brioche buns with juicy fatty melt-in-mouth pork belly….o my, I am drooling over those sliders!

    1. Marissa Stevens says:

      Thanks so much, Angie!