Spicy Pork Belly Sliders

Delicious Korean-inspired sliders featuring marinated pork belly glazed in a spicy gochujang sauce, served on toasted buns with fresh cucumber and mayonnaise. These sliders combine sweet, spicy, and savory flavors for an irresistible handheld meal.

6 servings

12 hr 20 min

Published October 4, 2025

Spicy Pork Belly Sliders - Delicious recipe from Recipe Notes

Ingredients

•1 medium onion
•1 cup gochujang
•¼ cup soy sauce
•¼ cup minced garlic
•¼ cup sugar
•3 tablespoons sake
•2 tablespoons mirin
•2 tablespoons toasted sesame oil
•2 pounds skinless pork belly
•2 tablespoons Unsalted butter
•12 pieces slider buns
•½ cup Mayonnaise
•2 whole English cucumbers
•peeled
•halved lengthwise
•seeded
•and sliced into matchsticks

Cooking Instructions

1.
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.
720 min
2.
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.
10 min
3.
When the meat is cooked, open the buns, butter the interiors, and toast them until they are a light golden brown.
5 min
4.
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.
5 min
5.
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.

Ingredients

•1 medium onion

•1 cup gochujang

•¼ cup soy sauce

•¼ cup minced garlic

•¼ cup sugar

•3 tablespoons sake

•2 tablespoons mirin

•2 tablespoons toasted sesame oil

•2 pounds skinless pork belly

•2 tablespoons Unsalted butter

•12 pieces slider buns

•½ cup Mayonnaise

•2 whole English cucumbers

•peeled

•halved lengthwise

•seeded

•and sliced into matchsticks

Cooking Instructions

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.

720 min

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.

10 min

When the meat is cooked, open the buns, butter the interiors, and toast them until they are a light golden brown.

5 min

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.

5 min

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.