SaltBru’s Sticky Pork Belly Sliders with Sriracha Coleslaw Recipe

Welcome to the ultimate weekend makeover, where we transform everyday party fare into a work of art. You understand exactly what we are fighting against if you have ever been given a slider that feels like a dry dinner roll with a depressing, rubbery piece of meat concealed within. SaltBru’s goal is to carry out a culinary intervention. It’s time to talk about how we are turning casual finger food into a local legend and what happens when premium, crackling pork belly meets a sweet, sticky sauce. Get a refreshing drink, light the kitchen, and let’s get to work.

The Pork Belly

Before we even look at the oven, let’s be clear: excellent pork belly is a game of contrast. The whole concept is based on striking a balance between incredibly delicious, melt-in-your-mouth meat and a bright, biting crunch that entices you to keep eating

This degree of perfection cannot be attained with inferior, badly trimmed pork. All you’ll get from that is a rough, chewy letdown. The ideal ratio of fat to meat is used in the selection of our premium SaltBru Pork Belly. The flesh is braised from the inside out till it is pull-apart tender when you slow roast it, and the top crisps up to gold perfection as the fat renders down nicely. Before applying a sticky glaze, you want a foundation that is thick and intensely delicious.

The Fire Slaw and Quick Pickle

Legendary accompaniments are fitting for legendary pork. We are fully eschewing the dull lettuce and soggy tomatoes in favour of a pair that values strong flavours.

The pickled red onion comes first. Your hidden weapon is this. A fast wine vinegar pickle totally cuts through the richness of the pork belly with its sharp, tangy acidity, cleaning your palate and adding a lovely burst of brilliant pink to the dish. It’s a fast technique that packs a huge taste punch.

The celebration truly begins with the Sriracha slaw. We welcomed a scorching, creamy kick to the crunch section. Fresh shredded cabbage, a hearty swirl of hot Sriracha sauce, and a thick, acidic mayonnaise base are blended. This results in a creamy, slightly spicy, and incredibly refreshing topping. It creates a link between the soft crispness of a fresh cocktail roll and the warm, sweet glaze of the pork.

Sticky Pork Belly Slider Recipe

• 1.2kg SaltBru Pork Belly
• 12 Fresh cocktail rolls
• 2 tablespoons Olive oil
• Coarsely cracked black pepper and coarse salt

Sauce & Topping Ingredients

• 1/2 cup Honey
• 1/4 cup Soy sauce
• 2 cloves Garlic, minced
• 1 teaspoon Fresh ginger, grated
• 1 Large red onion, sliced very thinly
• 1/2 cup White wine vinegar
• 1 tablespoon Sugar
• 2 cups Mixed cabbage, shredded
• 1/2 cup Mayonnaise
• 2 tablespoons Sriracha sauce

Step by Step Recipe

1. Set the oven temperature to 160°C. Score the skin of the pork belly and liberally massage it with black pepper, coarse salt, and olive oil. The meat should be extremely tender after about two hours of baking on a roasting rack. For the last twenty minutes, raise the temperature to 220°C to achieve crisp, gorgeously blistered skin. Give it some rest.
2. In a small dish, whisk together the vinegar, sugar, and one teaspoon of salt until dissolved. To get the ideal tang while the meat cooks, add your thinly sliced red onions, press them down, and store them in the refrigerator.
3. Combine the Sriracha, mayonnaise, and shredded cabbage in a separate bowl. After giving it a good spin to make sure all the cabbage is coated, let it cool in the refrigerator to combine the heat and crunch.
4. In a small saucepan over medium heat, whisk together the honey, soy sauce, garlic, and ginger until reduced and sticky, five minutes. Cut your pork belly into thick squares when it has rested. Coat each square completely by dipping it into the heated glaze.
5. After toasting the cocktail rolls in a dry pan until golden, cover the bottom bun with a heaping scoop of hot slaw. Put the square of sticky pork belly on top, sprinkle pickled onions on top, and seal the bun.

Final Tips

• Don’t rush the process of relaxing. Before slicing, let the pork belly sit for at least 10 minutes to avoid spilling all of the delicious juices onto your cutting board.
• After roasting, you can separate the crispy crackling, finely cut it, and sprinkle it over the glazed pork right before the slider closes if you want a cleaner taste.
• Put simply, trust the quality of your ingredients. When the meat is this delicious, you don’t need complex marinades or strong spices. Enjoy the ultimate culinary experience by embracing the fire and trusting the crunch.