Chef makes BBQ Pork Belly Sliders + Gochugaru Street Corn!

Ingredients

• 2 lb Pork Belly (skin on, cut into 1‑inch thick slabs)
• 2 tbsp Gochujang (Korean red pepper paste, acts as binder and adds heat)
• 1 tbsp Boss Blend Seasoning (pre‑mixed salt, pepper and garlic; light coating)
• 2 tbsp Texas Rub (contains black pepper, salt, cayenne, herb, garlic, onion)
• 2 tbsp DQ Glaze (sweet high‑flavor glaze (store‑bought))
• 1 tbsp Sesame Oil (for glaze)
• 3 tbsp Rice Wine Vinegar (2 tbsp for glaze, 1 tbsp for quick pickle)
• 2 tbsp Soy Sauce
• 1 tbsp Honey
• 1 tbsp Brown Sugar
• 4 oz Daikon Radish (thinly sliced for quick pickle)
• 4 oz Carrot (julienned for quick pickle)
• 4 oz Cucumber (thinly sliced for quick pickle)
• 1 tbsp Sugar (for quick pickle brine)
• 1 tsp Salt (for quick pickle brine)
• 4 pieces Milk Bread Slider Buns (soft, pillowy Korean‑style milk bread)
• 2 tbsp Unsalted Butter (for toasting buns)
• 1 clove Garlic (minced, mixed with butter for bun topping)
• 1 tbsp Sesame Seeds (sprinkled on top of buns)
• 2 tbsp Onion (thinly sliced, added to bun topping)
• 1 tsp Gochugaru (Korean chili flakes, optional for extra heat)
• 2 tbsp Korean Barbecue Sauce (to drizzle on sliced pork before assembling)

Instructions

1. Season Pork Belly

   Pat the pork belly dry. Rub the Boss Blend Seasoning all over, then apply the Texas Rub evenly. Insert a meat thermometer probe into the thickest part of the slab.

   Time: PT5M

2. Smoke Pork Belly

   Preheat the Southern Pride smoker to 225°F (107°C). Place the pork belly on the rack and smoke until the internal temperature reaches 200‑203°F (93‑95°C), about 5 hours.

   Time: PT5H

   Temperature: 225°F

3. Prepare Sweet‑Spicy Glaze

   In a saucepan combine gochujang, DQ glaze, sesame oil, rice wine vinegar, soy sauce, honey, and brown sugar. Bring to a gentle boil, stirring constantly, then remove from heat.

   Time: PT5M

4. Quick‑Pickle Vegetables

   In a small bowl mix rice wine vinegar, sugar, and salt until dissolved. Add thinly sliced daikon, carrot, and cucumber. Let sit for at least 10 minutes.

   Time: PT10M

5. Toast Milk Bread Buns

   Mix softened butter with minced garlic, sesame seeds, and sliced onion. Spread on the top halves of the buns. Place buns on a baking sheet and bake in a 350°F (177°C) oven for 5 minutes until lightly golden.

   Time: PT5M

   Temperature: 350°F

6. Slice and Glaze Pork

   Remove the smoked pork belly from the smoker and let rest 5 minutes. Slice the slab into ½‑inch thick pieces. Brush each slice generously with the prepared glaze.

   Time: PT5M

7. Assemble the Slider

   On the bottom half of each toasted bun, spread a thin layer of Korean barbecue sauce, place 2‑3 glazed pork slices, top with a spoonful of quick‑pickled vegetables, and finish with the top bun.

   Time: PT5M

Nutrition Facts

Calories

620

Protein

25g

Carbohydrates

45g

Fat

35g

Fiber

2g