Sous Vide Pork Belly Sliders

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You deserve it. Pork Belly is a guilty pleasure and is just one of those meals where flavor is bursting in every bite. I first saw this recipe by Kenji Lopez over on Serious Eats and just had to give it a try. You can also do this cook with the traditional bao buns but I have found that the slider gives you more real estate to build a good bite. Note: This is a great cook to put on before you go to bed, and take out when you wake up in the morning. Just throw the bag and the contents into the fridge until you’re ready to cook.

🔪Prep Time 5 minutes

🛁Sous Vide Time 10 hour @170F/76.7C

👨‍🍳Broiling Time 3-5 min

🐷 Total Time 10 hour 10 minutes


  • 2lb Pork Belly
  • 1/2 Cup Soy Sauce
  • 1/2 Cup Mirin
  • 1/2 Cup sugar
  • 2 tbsp fish sauce
  • 2 scallions chopped
  • 3 cloves crushed garlic
  • 1 tbsp ground ginger
  • 2/3 cup mayo
  • Your Favorite Slaw
  • Hawaiian Slider Rolls (or slider rolls of your choice


Pour Soy, Mirin, Sugar, fish sauce, scallions, garlic, ginger into a bowl and combine.

Add braising liquid and pork belly to your bag. Im using the gallon size ziploc type bags.

Set your Sous Vide cooker to 170F/76.7C and place bags in bath.

In place of a nicely vacuum sealed bag, you’re going to want to use the water displacement method which is achieved by submerging the protein in the water till most of the air is out of the bag. The pork belly wanted to float so I pressed the sous vide up against it. Then secure the bags to the side of the Sous Vide Container with binder clips.

As I mentioned earlier, I like to put this cook on right before I go to bed and when I wake up its already done. From here, I will usually ice bath right away, and then throw the whole bag into the fridge till I am ready. With all that time you can get your sides ready. This time I made a nice slaw to top the sliders with.

When that time comes I take the pork belly out of the bag and transfer about 1/2 the liquid to a pan and begin to heat it up. After it warms up a bit, strain out all the solids and transfer the liquid back to the pan. You’re going to reduce this to a loose syrup. Kenji says about 15 min. I took it a little slower here, as I have a tendency to burn sauces. After you get a syrup like consistency, add about 2 tbsp of the syrup to the mayo and you have yourself a flavor bomb of a condiment.

For the belly itself, take and cut it like so. about 2″ strips and 1/3″ slices.

Right now they don’t look that appetizing but we’ll take care of that in a minute. We’re going to use the broiler for this cook. Crank that puppy up as high as she’ll go. These went in at 525 for about 5 min.

Take this time to prep your rolls. I decided to butter and toast them in the pan.

Now the fun part. The best thing about sliders is building them any way you want. This time, I kept it very simple. The braising sauce mayo and a light slaw. So good.


I was extremely happy with how these sliders came out (as was everyone else). I think the slaw worked well. I also think a more traditional set of toppings would be very good. Little cucumber, onion, cilantro? mmmm. Not much I would change with this one. Im def going to start incorporating more slider cooks in. They are so versatile.

If you enjoyed this recipe id love to hear from you! Drop me a line and let me know what you liked or what you didn’t like, your opinion matters to me. As always you can follow this blog from the button below, as well as your favorite social media platform! Follow on Instagram and Facebook @JBSOUSVIDE to be the first to know when I post a new cook and share it with a friend!

About The Author


This is me. I am Groot.

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