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Crispy Smoked Pork Belly Sliders with Pickled Cucumber and Sriracha Mayo

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These sliders feature crispy smoked pork belly paired with tangy pickled cucumber and spicy sriracha mayo, delivering a perfect balance of smoky, spicy, and fresh flavors in a bite-sized sandwich.

Ingredients

Scale
  • 2 lbs pork belly, skin on
  • 1 tbsp kosher salt
  • 1 tbsp brown sugar
  • 1 tsp smoked paprika
  • 1 tsp freshly ground black pepper
  • Wood chips for smoking (apple or hickory)
  • 1 large cucumber, thinly sliced
  • ½ cup white vinegar
  • ½ cup granulated sugar
  • 1 tsp salt
  • 1 garlic clove, smashed (optional)
  • Pinch of red pepper flakes (optional)
  • ½ cup mayonnaise
  • 2 tbsp sriracha sauce
  • 1 tsp lime juice
  • Pinch of salt
  • 12 slider buns, lightly toasted
  • Fresh cilantro leaves (optional)

Instructions

  1. Pat the pork belly dry and score the skin in a crosshatch pattern about ½ inch apart without cutting too deep.
  2. Mix kosher salt, brown sugar, smoked paprika, and black pepper; rub all over the pork belly, especially into the scores.
  3. Wrap pork belly tightly in plastic wrap and refrigerate for at least 12 hours or overnight to cure.
  4. In a small saucepan, combine vinegar, sugar, and salt; heat gently until sugar dissolves, then cool to room temperature.
  5. Place cucumber slices, garlic, and red pepper flakes in a jar or bowl; pour cooled pickling liquid over and refrigerate for at least 30 minutes.
  6. Whisk together mayonnaise, sriracha, lime juice, and a pinch of salt until smooth; refrigerate until ready to use.
  7. Preheat smoker or grill to 225°F; place soaked wood chips on heat source.
  8. Remove pork belly from fridge and let come to room temperature for 20 minutes.
  9. Smoke pork belly skin-side up until internal temperature reaches 165°F, about 2 to 3 hours.
  10. If skin is not crispy enough, transfer pork belly to wire rack on baking sheet and broil for 5-7 minutes, watching carefully.
  11. Let pork belly rest for 10 minutes, then slice into 12 equal pieces about 1/3 inch thick.
  12. Lightly butter and toast slider buns on skillet or grill until golden brown.
  13. Assemble sliders by spreading sriracha mayo on bottom bun, adding a slice of pork belly, pickled cucumber slices, and cilantro leaves if using; top with bun crown and serve immediately.

Notes

Score the pork belly skin properly and dry it overnight for best crispiness. Use a digital thermometer to maintain steady smoker temperature and check internal meat temperature. Let pickling liquid cool before pouring over cucumbers to keep them crisp. Adjust sriracha in mayo to taste. For gluten-free, use gluten-free buns or lettuce wraps; for dairy-free, use vegan mayo.

Nutrition

Keywords: pork belly sliders, smoked pork belly, pickled cucumber, sriracha mayo, BBQ sliders, crispy pork belly, easy sliders, smoky pork

Find it online: https://chrisfeasts.com/crispy-smoked-pork-belly-sliders-recipe-easy-homemade-with-pickled-cucumber-and-sriracha-mayo/