Maple-Glazed Pork Belly Sliders with Pickled Red Onion

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender roasted pork belly brushed with sweet maple glaze, served on mini brioche buns with tangy pickled red onions for a satisfying slider. This american-inspired pork ready in about 200 minutes pairs pork belly slab, kosher salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 180 min Serves 8 American cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 300°F. Score the skin side of the 2 lbs pork belly slab with a sharp knife in a crosshatch pattern. Rub all over with 1 tbsp kosher salt, 1 tsp black pepper, and 1 tsp garlic powder.
  2. Step 2: Place pork belly on a wire rack in a baking tray skin side up and roast for 2.5 hours until tender and the fat has rendered.
  3. Step 3: While pork cooks, combine 1/2 cup apple cider vinegar, 1 tbsp granulated sugar, 1/2 cup water, and 1 medium thinly sliced red onion in a jar. Let sit at room temperature for at least 30 minutes to pickle.
  4. Step 4: Remove pork belly from oven and increase oven temperature to 425°F.
  5. Step 5: Brush the pork belly generously with 1/3 cup maple syrup and roast for an additional 15 minutes until the glaze is caramelized and sticky.
  6. Step 6: Let pork belly rest for 10 minutes, then slice into 8 equal portions.
  7. Step 7: Assemble sliders by placing a slice of maple-glazed pork belly on the bottom half of each mini brioche bun, topping with a spoonful of pickled red onions and a small handful of fresh arugula. Cover with bun tops and serve warm.

Equipment for this recipe

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Frequently asked questions

How long does Maple-Glazed Pork Belly Sliders with Pickled Red Onion take to make?

Total time is about 200 minutes (20 min prep + 180 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Maple-Glazed Pork Belly Sliders with Pickled Red Onion?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pork belly slab from drying out.

Can I substitute ingredients in Maple-Glazed Pork Belly Sliders with Pickled Red Onion?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Maple-Glazed Pork Belly Sliders with Pickled Red Onion for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Maple-Glazed Pork Belly Sliders with Pickled Red Onion?

American pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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