Pork Belly Sliders with Syrah Barbeque Sauce

Preparation Time: 0:00
Cooking Time: 0:00

For the Pork Belly Sliders:

1 ounce dried tea leaves (we use Lipton’s)

½ gallon water

1 cup kosher salt

2 cups granulated sugar

1 gallon ice

4 lbs. pork belly

Easy Pickles (recipe below)

Syrah Hoisin BBQ sauce (recipe below)

9 hot dog buns (top & bottom crusts removed), cut in half

 For the Syrah Hoisin BBQ Sauce:

1 cup Kendall-Jackson Syrah

1 cup hoisin sauce

1 cup barbeque sauce

For the Easy Pickles:

1 cup rice wine vinegar

2 tsp. kosher salt

¼ cup sugar

2 English cucumbers (sliced ¼-inch thick)


Wrap the tea leaves in cheesecloth and secure with butcher’s twine. In a large pot, combine water, tea leaves sachet, salt and sugar.  Bring to a boil and then remove from heat and let steep for 1 hour. Transfer to a non-reactive container and add ice. Cool brine to below 40°F. Add pork and let brine for at least 72 hours in the refrigerator. 

Preheat the oven to 425º F. Remove pork from brine and pat dry.

Place pork on a sheet pan lined with parchment paper. Roast for 20 minutes and then reduce the oven temperature to 275ºF and cook for 2 hours more. Check for doneness. Remove from oven and let cool. Cover the pork belly with parchment paper and top with another sheet pan. Weigh down the top sheet pan and refrigerate overnight. 

The following day, slice the pork into small (3-inch x 3/4-inch) medallions.  Any extra can be frozen at this point.  

To serve: Crisp up the pork in a non-stick sauté pan over medium-high heat, approximately 1 minute on each side. Remove the pork belly from the pan and toast the buns. Assemble each sandwich with a piece of pork, two pickles and 1 teaspoon of barbeque sauce. 

For the Syrah Hoisin BBQ Sauce:

Place the Syrah in a sauce pot and cook over medium-high heat. Once the wine has reduced by half, add the hoisin and barbeque sauces. Bring the mixture to a boil and then remove from the heat. Refrigerate until ready to use.

For the Easy Pickles:

In a bowl, add the vinegar, salt and sugar. Mix well and allow the salt and sugar to dissolve. Add the cucumber slices and let them marinate in the pickling liquid for 5 to 10 minutes. Serve immediately for a crisp vegetable texture or allow them to marinate longer for a softer pickle.