Pork belly grilled over a hot fire and then glazed with honey butter and slow cooked to perfection. The grilled pork belly is added added to sliders with crisp, crunchy coleslaw and fresh cilantro which makes these pork belly sliders the perfect tailgating or homegating recipe.

Pork belly is one of those ingredients that everyone loves. I mean, it’s where we get bacon from, but even if it isn’t cured and served with breakfast or on a BLT, there are so many other amazing dishes that can be made with pork belly. This is our go-to pork belly burnt ends recipe (hint, we use hot pepper jelly). Those same pork belly burnt ends wrapped in a slice of bacon and topped off with a cheese filling for pork belly pig shots. And don’t forget pork belly hot dogs! Yeah, they are even better than they sound.

Honey Grilled Pork Belly Ingredients

• 3 pound section of pork belly
• 2 teaspoon salt
• ¼ cup soy sauce
• ½ cup honey
• 1 tablespoon fish sauce
• 2 tablespoon melted butter
• Hawaiian slider rolls
• Coleslaw
• Cilantro
• Sriracha

Prep Time: 15 min.
Cook Time: 30 min.

How to make Honey Grilled Pork Belly Sliders:

Slice pork belly into half inch strips and season with salt. Set up the grill for two zone grilling with one side hot (400F) and no direct heat on the other. Then, place the pork belly pieces over the hot side of the grill, being very cautious about flare ups. Cook for a few minutes per side to develop some char and crisp up the pork. Then move the grilled pork belly to the cool side of the grill and close the lid. In a bowl, combine soy, honey, fish sauce, and butter and stir until honey is dissolved. Flip and baste the pork belly pieces with the sauce every 5-7 minutes, closing the lid between basting. Continue basting until the belly has cooked for 30-40 minutes. Toast the buns over the coals, then layer with coleslaw, pork belly and cilantro.

Slice pork belly into half inch strips.

Then, season the strips lightly with the salt:

Set up the grill for two zone or indirect grilling with one side hot (400F) and no direct heat on the other.

Then, place the pork belly pieces over the hot side of the grill, being very cautious about flare ups:

What is Two Zone Grilling?

The best way to moderate temperatures in a grill is to set up to different cooking zones. One side is hot with either hot coals or the gas burner running hot on that side. The other side has no coals or the gas burner(s) is (are) off. Smoke wood or chips are placed over the hot side of the grill for that smoke action. This method allows us to get some nice char on the outside of the meat but cook the protein all the way through without burning it. For a traditional cook like this one, we sear on the hot side and finish the cook on the cool side. For the reverse sear method, we slow cook first and sear at the end.

Cook the pork belly for just a few minutes per side to develop some color, then move the pieces to the indirect/cool side of the grill:

While the pork belly cooks, make the honey butter sauce.

In a bowl, combine the soy, honey, fish sauce, and butter and stir until honey is dissolved:

Flip and baste the grilled pork belly pieces with the sauce every 5-7 minutes, keeping the lid closed between flips.

Continue with this method until the belly has cooked for 30-40 minutes.

Finally, assemble the pork belly sliders – toast the Hawaiian buns quickly over the dying coals, then layer with coleslaw, pork belly and cilantro.

Because of the glaze there’s no need to add extra sauce, but if you’re a fan of heat you may like to add hot sauce (sriracha is an excellent choice here):

Honey Grilled Pork Belly Sliders Summary

Sweet, savory, salty and so easy to make. Make up a batch of the pork belly the day before and serve the next day while watching the game. Homegating, if you will. Or warm up a pan of the pork belly sliders on the grill in the parking lot before or after the game while tailgating the traditional way.

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Recipe Card:

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Honey Grilled Pork Belly Sliders

Sweet, savory, salty honey grilled pork belly sliders that make for the perfect finger food for the homegating/tailgating.

Course Barbecue, BBQ, Finger Food, Sandwich, Slider, Sliders

Cuisine American, American Fare, American Korean Fusion, Asian, Barbecue, BBQ, Pork Belly

Keyword Asian Glased Pork Belly, Bacon, Cilantro, Cole Slaw, Coleslaw, Finger Food, Homegating, Honey, Honey Grilled, Honey Grilled Pork Belly, Honey Grilled Pork Belly Sliders, Indirect Grilling, Pork Belly Sliders, Sliders, Sriracha, Tailgating, Two Zone Grilling

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Servings 8 People

Author Scott Thomas

Ingredients

• 3 pounds Pork belly
• 2 teaspoons Salt
• ¼ cup Soy sauce
• ½ cup Honey
• 1 tablespoon Fish sauce
• 2 tablespoons Melted butter
• Hawaiian slider buns
• Coleslaw
• Cilantro
• Sriracha

Instructions

• Slice pork belly into half inch strips. Season the strips lightly with salt.
• Set up the grill for two zone or indirect grilling with one side hot (400F) and no direct heat on the other.
• Place the pork belly pieces over the hot side of the grill, being very cautious about flare ups. Cook for just a few minutes per side to develop some color and crisp up the pork. Then move the grilled pork belly to the indirect side of the grill and close the lid.
• While the pork belly cooks, make the honey butter sauce. In a bowl, combine soy, honey, fish sauce, and butter and stir until honey is dissolved. Flip and baste the pork belly pieces with the sauce every 5-7 minutes, keeping the lid closed between flips. Continue with this method until the belly has cooked for 30-40 minutes.
• Toast the Hawaiian buns quickly over the dying coals, then layer with coleslaw, add the pork belly and some cilantro to complete the pork belly sliders.

The post Honey Grilled Pork Belly Sliders first appeared on GrillinFools.

Author information

Scott Thomas

Scott Thomas, the Original Grillin’ Fool, was sent off to college with a suitcase and a grill where he overcooked, undercooked and burned every piece of meat he could find. After thousands of failures, and quite a few successes, nearly two decades later he started a website to show step by step, picture by picture, foolproof instructions on how to make great things out of doors so that others don’t have to repeat the mistakes he’s made on the grill.

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