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Some sandwiches are all about size, and others are all about flavor. These pork belly sliders are firmly in the second camp. Small in stature but seriously big in taste, they pack all the richness of slow-cooked pork belly, the sweetness of a Syrah-spiked barbeque sauce, and the crispness of quick pickles into a couple of perfect bites. It's the kind of appetizer that always disappears fast at a gathering, and one that people talk about long after the plates are cleared.
The magic really starts with the pork. Niman Ranch pork belly is brined in a tea-infused salt and sugar solution, then slow-roasted until tender, pressed overnight, and finally crisped up in a hot pan just before serving. That extra care pays off in a texture that's meltingly rich inside with an irresistibly golden, crispy crust. Layer that over a toasted bun with a quick smear of Syrah hoisin barbeque sauce and a couple of tangy pickles, and you have a slider that punches well above its weight.
These little sandwiches are also a beautiful match for a bold red wine. Kendall-Jackson Syrah, with its dark fruit, savory spice, and long finish, stands up to the richness of the pork and echoes the flavors already simmering in the barbeque sauce.
Why You'll Love These Pork Belly Sliders
Every bite of these sliders delivers exactly what you'd hope for: rich, tender pork belly with a golden crispy edge, a sticky-sweet Syrah barbeque sauce, and quick pickles that cut through the richness with just the right amount of tang. They're small in size but huge on flavor, which is what makes them one of those appetizers that people keep coming back to.
They also happen to be one of the most impressive things to put out on a platter. Whether served at a dinner party, a game day gathering, or a casual evening in with a great bottle of Syrah, these sliders always feel like a treat, and one that punches well above its weight.
Key Ingredients
This recipe is really three mini-recipes coming together (the pork belly, the sauce, and the pickles), and each ingredient earns its spot. Here's what you'll need and why.
For the Pork Belly:
- Pork belly: The star. Look for high-quality pork belly with a good ratio of meat to fat. Niman Ranch is the go-to here.
- Dried tea leaves: A slightly unexpected addition to the brine that adds subtle, smoky depth.
- Kosher salt and granulated sugar: The backbone of the brine. Together they season the pork all the way through while helping it retain moisture during the long roast.
For the Syrah Hoisin BBQ Sauce:
- Kendall-Jackson Syrah: The flavor foundation. Its dark fruit and savory finish reduce down into a rich, glossy glaze.
- Hoisin sauce: Adds sweetness, umami depth, and that signature sticky texture.
- Barbeque sauce: Brings the smoky, tangy backbone.
For the Easy Pickles:
- Rice wine vinegar: Milder and slightly sweeter than white vinegar, it's the perfect quick-pickle base.
- Kosher salt and sugar: Balance the acidity and give the pickles their bright, tangy-sweet character.
- English cucumbers: Thin skin, small seeds, and just the right crunch.
For Assembly:
- Hot dog buns: Halved lengthwise with the crusts removed, they make the perfect soft, pillowy slider base.
How to Make the Syrah Hoisin BBQ Sauce
This sauce comes together in about 10 minutes and is honestly one of the easiest parts of the recipe. The key is reducing the Syrah first, which concentrates its dark fruit and peppery notes into something rich and glossy before the other ingredients ever hit the pot.
Start by pouring one cup of Kendall-Jackson Syrah into a sauce pot over medium-high heat. Let it simmer until it reduces by half, which takes about 5 to 7 minutes. You're looking for the wine to thicken slightly and take on a deeper, more concentrated flavor. Once it's reduced, add the hoisin sauce and your favorite barbeque sauce and stir to combine. Bring the mixture to a boil, then immediately remove from the heat.
That's it. The sauce is glossy, sticky, and packed with flavor, and it keeps in the fridge for up to a week. It's also a beautiful sauce to brush onto chicken, ribs, or grilled vegetables, so consider doubling the batch and stashing the extra for another weeknight meal.
Pork Belly Sliders with Syrah Barbeque Sauce Recipe
Recipe Type:
Appetizer
Prep Time:
30 minutes
Cook Time:
165 minutes
Total Time:
195 minutes
Servings:
36
Ingredients
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)
- 18 hog dog buns (top and bottom crusts removed), halved lengthwise
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)
Instructions
For the Pork Belly Sliders:
- 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 425⁰F. 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 275⁰F 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. Weight down the top sheet pan and refrigerate overnight.
- The following day, slice the pork into small (3-inch x ¾-inch) medallions. Any extra can be frozen at this point.
- To serve: Crisp up the pork in a non-stick sauté pan, approximately 1 minute on each side or until golden brown. Remove pork belly from pan and toast the buns. (If there is not enough fat left in the pan, you can add a little butter to toast the buns). Assemble each sandwich with two pieces 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 and reserve for the sliders. Extra sauce may be cooled and refrigerated for up to 1 week. This sauce also tastes great on chicken.
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.
Serving Suggestions
While these sliders are a total showstopper on their own, they also make a beautiful centerpiece for a larger spread. The rich, sweet-savory flavors of the pork belly and Syrah barbeque sauce play well with a wide range of sides, so there's plenty of room to build out a menu depending on the occasion. Here are a few favorites from the KJ blog that pair beautifully alongside:
- Charred Corn Salad: Smoky grilled corn tossed with lime, cotija, and Fresno chiles brings brightness and a little heat that cuts through the richness of the pork belly.
- Build Your Own Mac and Cheese: A creamy, cheesy classic that never misses next to smoky BBQ sliders. Set out mix-ins for a fun, interactive side.
- Heirloom Tomato and Mozzarella Salad: Juicy heirloom tomatoes and creamy mozzarella bring a fresh, summery contrast that balances the boldness of the sauce.
- Greek Bread Salad: A hearty, herbaceous salad with feta, olives, and cucumber that turns this spread into a full-blown table moment.
- Corn Fregula Salad: Chewy toasted fregula, sweet corn, and Sun Gold tomatoes bring texture and freshness that stand up beautifully to the sliders.
What Wine Pairs Best with Pork Belly Sliders
These sliders were practically built for a bold red, and Kendall-Jackson Jackson Estate Syrah is the natural pour. It's already doing the heavy lifting in the sauce, so serving it alongside creates a beautiful sense of continuity from pan to plate to glass. Syrah's dark fruit, black pepper, and savory finish stand up to the richness of the pork belly while echoing the sticky-sweet notes of the barbeque sauce in every sip.
And if you'd like to lean into the sweet and smoky side of the barbeque sauce, Kendall-Jackson Vintner's Reserve Zinfandel is a fantastic alternative. Its bold jammy fruit, subtle peppery spice, and hint of vanilla oak play beautifully off the caramelized edges of the pork belly and the tang of the pickles.
