Mini Sliders with Crispy Crackling Braised Pork Belly

Tender braised pork belly with crispy crackling topped with pickled cucumber and carrots, cilantro, hoisin sauce and sriracha - all tucked into soft, pillow-y slider buns.

9-12 BUNS
15 min
3h 30min
15 min


Braised Pork Belly

  • 1 POUND pork belly
  • Salt and freshly ground pepper
  • ½ tsp Chinese five spice
  • 2 to 3 cups Natrel Lactose Free 2% (just enough to cover the belly)
  • 3 OR 4 cloves of garlic, crushed
  • 1 inch knob of fresh garlic, peeled and sliced


  • 1 small cucumber, thinly sliced
  • 1 small carrot, julienned
  • ¼ tsp salt
  • 1 tsp sugar
  • 12 small slider buns
  • Black sesame seeds
  • Hoisin sauce, to taste
  • Fresh cilantro sprigs
  • Sriracha, to taste


  1. Preheat the oven to 250°F.
  2. Generously season pork belly with salt and pepper on all sides. Rub the belly with Chinese five spice. Place the belly, fat side up, in a small, deep, oven-safe roasting dish and cover with Natrel Lactose Free. Add crushed garlic and ginger.Milk seasoning
  3. Roast, uncovered, for 3 hours. Remove the belly from the oven and place in another roasting dish, discarding the Natrel Lactose Free mixture. Turn the heat up to 400°F. Roast until deep golden brown, basting every ten minutes, for a total of 30 minutes or until the crackling is brown and crispy.Pork belly pieces
  4. Remove from the oven, place on a plate or cutting board and let rest for 15 minutes before slicing into 1-cm slices.Pork Belly finished


  1. Toss cucumber and carrot with salt and sugar. Let sit for 5 minutes, then rinse off and drain well.
  2. If desired, brush the tops of the slider buns with a bit of oil, then sprinkle on black sesame seeds and toast.
  3. Split buns in half and brush with hoisin sauce. Top with slices of pork belly, cucumbers, carrots, fresh cilantro, and sriracha. Enjoy immediately.Finished Pork belly sliders

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Natrel Lactose Free 2%