Bulgogi Pork Belly Sliders

February 15, 2021
Created by Chef Casey Bowthorpe
6 hours
Serves 2-3
  • 1 lb pork belly, skin removed
  • 1/2 cup soy sauce
  • 1/4 cup brown sugar
  • 1 Tbsp grated ginger
  • 6 cloves garlic, minced
  • 1/4 cup mirin
  • 2 Tbsp rice vinegar
  • 3 Tbsp gochujang
  • 2 tsp sesame oil
  • 1/2 tsp gochugaru (Korean red pepper flakes)
  • Kimchi
  • Cucumber, thinly sliced
  • Carrot grated
  • Red chile small diced
  • Toasted sesame seeds
  • Chopped green onions
  • 6 Harmons Beehive dinner rolls

Score pork belly fat with a crisscross pattern. In a resealable plastic bag, combine soy sauce, brown sugar, ginger, garlic, mirin, rice vinegar, gochujang, sesame oil, and gochugaru. Add pork belly to bag and let marinate for 2-3 hours, or overnight.

Preheat oven to 300°. Lay 2 layers of foil on counter. Remove pork belly from marinade and place in center of foil. Save marinade. Fold sides of foil up and over pork belly creating a package. Make sure to fold ends. Bake pork belly for 2-2 1/2 hours.

Increase heat to 400°. Open package slightly, be careful not to get any juices on you. Let cook for 30 more minutes. Remove from oven and juices and let rest on a cutting board and slice pork belly across grain in about ¼” slices.

Meanwhile, pour marinade into a small saucepan over medium heat. Bring to a simmer and let cook until reduced by half. Once sauce is reduced, remove from heat and refrigerate. Slice all veggies and cut open rolls.

To assemble, add some pork belly, veggies, and kimchi. Top with sauce and enjoy.