Spicy Pork Belly Sliders with Scallion Salsa

Adapted by StarChefs.com
September 2011
Yield: 8 Sliders


Spicy Pork Belly
1 cup gochujang (fermented Korean condiment)
½ cup soy sauce
3 tablespoons sugar
1 tablespoon grated garlic
1 tablespoon sesame oil
3 tablespoons sake
2 ablespoons mirin
1 medium onion, julienned
2 pounds pork belly, sliced to a thickness of 4 to 5 millimeters
Scallion Salsa
1 bunch scallions, sliced
2 cups soy sauce
½ cup water
1 cup sugar
½ cup gochugaru (Korean red chili powder)
½ cup grapeseed oil
½ cup sesame oil
¾ cup rice wine vinegar
3 tablespoons sesame seeds
½ cup mirin
To Assemble and Serve
Canola oil
8 slider buns
butter, softened


For the Spicy Pork Belly:
In a bowl, whisk together the gochujang, soy sauce, sugar, garlic, sesame oil, sake, mirin, and onion. Add the sliced pork belly to the marinade, cover, and refrigerate overnight.

For the Scallion Salsa:
Wash the sliced scallions in cold running water and pat dry. Store the scallions between damp paper towels and refrigerate overnight. The next day, in a bowl, whisk together the soy sauce, water, sugar, gochugaru, grapeseed oil, sesame oil, rice wine vinegar, sesame seeds, and mirin. Toss the scallions in the dressing. Reserve in the refrigerator.

To Assemble and Serve:
In a pan over high heat, sauté the Spicy Pork Belly in the oil until caramelized.
Slice the slider buns, butter each side, and toast. Spread the mayonnaise on the buns and top with the Spicy Pork Belly. Top the Spicy Pork Belly with the Scallion Salsa.