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.
Course Appetizer, Main Course
Cuisine American, Spanish
Keyword pork belly sliders
Prep Time 45minutes
Cook Time 1hour15minutes
Total Time 2hours
1poundpork belly1/2-inch thick slices
12slider bunssliced in half
Kosher saltto taste
12slicesSwiss or Havarti cheese
8ouncesdeli ham slices
8ouncesGenoa salami slices
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.
Add the water and salt. Cook over medium-low heat until the water evaporates, about 40-45 minutes.
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.
Preheat oven to 350º. Place bottom half of slider buns on a parchment-lined baking sheet.
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.
Place melted butter and minced garlic in a small bowl and mix together.
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.
Remove from oven and place remaining 12 pickles on top, skewering them with cocktail skewers.