Pork Belly & Tomato Jam Sliders
The jam steals the show here - it's perfect for an amazing appetizer or dinner, on any sort of sandwich!
Ingredients
For the Pork Belly:
- 3 pounds pork belly
- Kosher salt and ground black pepper
For the Tomato Jam:
- 2 pounds grape tomatoes quartered
- ¾ cup light brown sugar
- 2 tablespoons sherry vinegar
- 1 tablespoon dried ground ginger
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- ½ teaspoon ground allspice
- ½ teaspoon red pepper flakes
For the Sliders
- 12 slider buns split
- 3 cups baby arugula
Instructions
Make the Pork Belly:
- Preheat oven to 250 degrees F. Remove skin from meat. Use sharp knife to score fat cap into a criss cross pattern (or ask your butcher to do this for you). Place meat in roasting pan and generously season all over with salt and pepper. Transfer to oven and cook 3 hours.
- Raise oven temperature to 400 degrees and cook 30 minutes longer or until top of meat is caramelized and crisp, basting meat with accumulated juices every 10 minutes. Transfer meat to cutting board and let stand 30 minutes before slicing.
Make the Tomato Jam:
- In medium saucepot, heat tomatoes, sugar, vinegar, ginger, cumin, salt, allspice and red pepper flakes to boiling over medium-high heat, stirring occasionally. Reduce heat to low and simmer for 1 hour or until mixture has the consistency of jam, stirring occasionally.
Assemble the Sliders:
- Slice pork belly into ¼-inch pieces. If pork belly has been prepared in advance and refrigerated, gently reheat sliced pieces in nonstick skillet until warmed through.
- Divide sliced pork belly among bottom buns. Top pork belly with a spoonful of Tomato Jam and a small handful of arugula. Covers with tops of buns and serve immediately.
Notes
- Home Chef Tip: The pork belly can be roasted up to 2 days in advance. After roasting, transfer whole pork belly to large plate or container and transfer to refrigerator, uncovered, for 2 hours or until completely cool, then cover until ready to slice, reheat, and assemble sandwiches. Tomato jam can be made up to 5 days in advance. After making tomato jam, let stand at room temperature until completely cool. Transfer to jar or covered container and refrigerate.
Calories: 745kcal, Carbohydrates: 33g, Protein: 14g, Fat: 62g, Saturated Fat: 22g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 28g, Cholesterol: 82mg, Sodium: 241mg, Potassium: 438mg, Fiber: 2g, Sugar: 18g, Vitamin A: 787IU, Vitamin C: 12mg, Calcium: 60mg, Iron: 2mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Did you make this recipe?Leave a Review below or share a photo and tag me on Instagram @foxeslovelemons with the hashtag #foxeslovelemons.