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Cuban Pork Belly Sliders

Your whole crowd is going to love these Cuban Pork Belly Sliders! The classic flavor of a Cuban sandwich in a convenient, fun little slider, then elevated with crispy bites of fried pork belly and a healthy dose of garlic butter.

Yields 12     adjust servings

Preparation 15m Cook Time 1h Total Time


  • 1 pound pork belly, 1/2-inch thick slices
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups water
  • 12 slider buns, sliced in half
  • 1/3 cup mayonnaise
  • 1/3 cup dijon mustard
  • 1/2 teaspoon garlic powder
  • Kosher salt, to taste
  • 12 slices Swiss or Havarti cheese
  • 24 dill pickles
  • 8 ounces deli ham slices
  • 8 ounces Genoa salami slices
  • 1/4 cup butter, melted
  • 1 clove garlic, minced


  1. Place the pork belly pieces on a cutting board. Use a small knife to make shallow criss-cross cuts on each piece. Rub the strips with baking soda, then cut into 1-inch pieces and place in a medium skillet.
  2. Add the water and salt. Cook over medium-low heat until the water evaporates, about 40-45 minutes.
  3. When all the water has evaporated, increase the heat to medium and cook for 15-20 minutes, flipping once, until golden and crispy. Remove from the skillet with tongs and transfer to a paper towel-lined plate to drain.
  4. Preheat oven to 350º. Place bottom half of slider buns on a parchment-lined baking sheet.
  5. In a medium bowl, whisk together mayonnaise, mustard, and garlic powder and season with salt. Spread on bottom half of buns, then top with 6 slices of cheese, ham, salami, 12 pickles, drained pork belly pieces, and remaining cheese.
  6. Place melted butter and minced garlic in a small bowl and mix together.
  7. Place top half of slider buns on, then brush with garlic butter. Bake 10-15 minutes until buns are crispy and golden and cheese is melted.
  8. Remove from oven and place remaining 12 pickles on top, skewering them with cocktail skewers.


Recipe Notes


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