This week, we’re continuing the Super Bowl pork party prep. Following last week’s super-simple recipe is something with a few more steps and a few more ingredients. But don’t worry, it’s still pretty easy and straightforward and it will be the best thing to happen to the Super Bowl since the infamous nipple slip of 2004.

Basically, this is an Americanized interpretation of the pork bun. Pork belly gets braised in an Asian-inspired broth (with beer!) until perfectly tender, then slathered with a sweet hoisin glaze. Pickled ginger (the same stuff they serve at your local sushi spot) and our quick-pickled cucumbers cut through the rich fattiness and sweetness of the pork. And of course we used Tsingtao, an Asian beer, but you can use whatever Eastern beer tickles your fancy.

We promise these will be the best damn sliders you and your friends have ever tasted. And it’s virtually impossible to make too many of these little sandwiches — they’ll disappear quickly no matter how many you make.

Beer-Braised Asian Pork Belly Sliders
For the pork belly:
4-pound pork belly, skin removed and sliced into thin slices
1 quart pork stock
12 ounces Tsingtao beer
½ cup light soy sauce
¼ cup Chinese rice wine vinegar
8 green onions, chopped
3 star anise
2 tablespoons brown sugar
Fresh ginger (about 4 inches, peeled and cut into four hunks)

Additional ingredients:
2 medium cucumbers
2 tablespoons Chinese rice wine vinegar
1 tablespoon sugar
½ tablespoon salt
Hoisin sauce
Pickled ginger
King’s Hawaiian sweet rolls

Add all of the ingredients for the pork belly to a large pot or Dutch oven. Bring the liquid to a low boil, then lower the temperature to a simmer and cover. Allow it to simmer for 2 hours. While the pork is cooking, slice the cucumbers and add them to a bowl with the Chinese rice wine vinegar, sugar and salt. Stir until incorporated, cover and set aside.


Preheat the oven to 400ºF. Remove the pork from the braising liquid. Brush the pork slices with hoisin sauce and place them on a baking sheet. Cook uncovered in the oven for 5 to 10 minutes, until the sauce begins to caramelize and fatty edges of the pork slices begin to crisp up.

To assemble the sliders, place the slices of pork belly on the buns, top with cucumber slices, pickled ginger and additional hoisin sauce if desired.