Pork Belly Sliders with Brioche Buns

Pork Belly and Slaw Sliders My parents didn’t just come around for cheescake last week, they also came for these.  The pork belly and coleslaw sliders.  I’d never cooked pork belly before and didn’t just want to cook it with roast veggies because we have another roast in the freezer for this fortnight.pork belly, coleslaw, brioche sliders I wanted to make something that I’d never made before.  So I thought I’d give sliders a go.  I found this brioche recipe, but was a little nervous how the yeast would make me feel.  Usually I would have gone with sourdough but I didn’t have time and surely a little yeast will be fine.mum helping herself to the pork The coleslaw is a take on my mum’s old faithful coleslaw recipe.  I’ve always made it the way she did when I was growing up, but as you know, I’m trying to use more of what we have, so I added some extra herbs and a few spices.pork belly The pork skin came out crispy and crunchy, the glaze gave a beautiful sticky, sweet flavour which was wonderfully matched with the cool coleslaw.  The touch of sweetness in the brioche rounded the meal out perfectly.pork belly, coleslaw and brioche I had 3, they were only small, and I didn’t feel the evil after effects of yeast in the pit of my stomach.  I was so proud of my attempts!

Do you love cooking something you’ve never cooked before?  Or do you prefer to stick with your old favourites?pork belly slider

Pork Belly Sliders with Brioche Buns
Author: Clare Reilly
Prep time:
Cook time:
Total time:
Serves: 4
  • Pork Belly
  • 500gm pork belly
  • oil
  • salt
  • pepper
  • Glaze
  • 1/4 cup soy sauce
  • 1 tbsp seseame oil
  • 1 tbsp oyster sauce
  • 1 tbsp brown sugar
  • 1 tsp dried chilli flakes
  • 1 tbsp apple cider vinegar
  • Coleslaw
  • 1/2 small cabbage – finely sliced
  • 2 carrots grated
  • 1 red capsicum diced
  • mixed herbs finely chopped (I used mint and coriander)
  • 2 tbsp mayonaise
  • juice of 1 lemon
  • 1 tsp cumin
  • 1 tsp ground coriander
Pork Belly
  1. Score the pork belly, being careful not to go through to the meat.
  2. Rub olive oil, salt and pepper into the skin.
  3. Place in oven at 250*C for 20 mins.
  4. Meanwhile, mix all ingredients together for the glaze.
  5. After 20 mins, turn oven down to 170*C, bake for a further 30 mins.
  6. Once the 30 mins is up, glaze the skin.
  7. Bake for a further 20 mins, or until skin is crispy.
  1. Mix all ingredients together, put in fridge until ready to serve.


19 thoughts on “Pork Belly Sliders with Brioche Buns

  1. These sound delicious! I’ve never tried something like this. I tend to shy away from things that are foreign to me – silly, I know! Although, I did try some amazing open sandwiches while I was away, which gave me the little push to try new things. Might give this a go! x

    1. Not silly, it’s definitely easier to cook what we know and are comfortable with. If it’s any help though, these are really easy! And you could totally just buy the buns.

  2. I LOVE pork belly sliders and your mother’s cole slaw sounds very good on top. I like trying new things but I won’t push myself to eat things I know I won’t like. To me that’s like slapping myself on the wrist because I don’t like being slapped on the wrist. 🙂

  3. yum that pork belly looks delicious! i love trying new recipes but for some reason always try something new when we have people coming over – a time when I should really be sticking to tried and tested recipes.

    1. I do the same. our day to day dinners are usually the same things, and then one day I’ll try 5 new recipes in a row!

  4. I love the coleslaw and the fact that it is a family recipe – they seem to always be the best. I love how you cooked something new; I always like experimenting too. Pork belly is so yummy and I love how you have it in sliders xx

  5. Cooked these today, after buying one recently from a cafe. This was so easy, and so rewardingly delicious. My family LOVED these, and so I will definitely be doing these again. I didn’t have cabbage, so just used heaps of fresh coriander instead, amazing! Thank you for putting up this recipe.
    Cheers, Leigh.

  6. These were amazing! I just love the coleslaw and that glaze 😍😍😍. This recipe has made it into my book of tricks!

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