Bourbon-Glazed Pork Belly Biscuit Sliders
Bourbon-Glazed Pork Belly Biscuit Sliders
- 1 lb. Pork Belly
- 1 Tbsp. salt
- 1 qt. chicken stock
- 1 cup dry white wine
- 1/4 cup soy sauce1 medium onion, sliced
- 1 knob ginger
- 3 cloves garlic, crushed
- 1/2 cup brown sugar
- 4 whole peppercorns
- 2 whole bay leaves
Buttermilk Cheddar Biscuits:
- 2 cups all-purpose flour, plus more as needed
- 1 Tbsp. baking powder
- 1.5 tsp. kosher salt
- 12 Tbsp. cold unsalted butter, shredded
- 1/2 cup cold buttermilk
- 1 cold extra-large egg
- 1 cup grated extra-sharp cheddar
- 2 Tbsp. chopped chives
- 1 egg, beaten with 1 Tbsp. water or milk
- Kosher salt (to top biscuits)
Pickled Vegetables:
- 1 small daikon, julienned
- 2 pieces carrot, julienned
- 1 jalapeño, thinly sliced, seeded
- 1 cup rice wine vinegar
Bourbon Glaze:
- 1 cup Bourbon
- 1/2 cup Pork Belly braising liquid (from recipe above) (or chicken stock)
- 1 star anise
- 4 Tbsp. ketchup
- 2 Tbsp. soy sauce
- 2 Tbsp. honey
- 1 Tbsp. chopped chives
To Plate:
- 1 lb. braised Pork Belly, cut into 2-oz. portions (recipe above)
- 1/4 cup vegetable oil
- 1/2 cup Bourbon Glaze (recipe above)
- 8 buttermilk biscuits, cut in half
- 1/2 cup Pickled Vegetables (recipe above)
- 1 package large Pork Rind Pellets
Bulgogi Sauce
- 2 cups water
- 1 cup soy sauce
- 1 medium yellow onion, sliced thin
- 1/4 cup low-sodium soy sauce
- 1/4 cup minced garlic
- 1/4 cup toasted sesame seeds
- 1/4 cup Korean red pepper flakes
- 1/4 cup Korean fermented hot pepper paste (gochujang)
- 2 Tbsp. sugar
- 2 Tbsp. sesame oil
- 2 tsp. black pepper
Korean Slaw
- 1 lb. coleslaw mix (cabbage)
- 1 jalapeño pepper, julienne
- 1 medium red bell pepper, julienne
- 1 small cucumber, julienne
- 1 small red onion, thinly sliced
- 1 bunch cilantro, chopped
- 1/4 lb. fresh bean sprouts
- 8 oz. Pork Rind Pellets (large)
- 24 corn or flour tortillas, heated
Asian Vinaigrette
- 1 Tbsp. soy sauce
- 1 Tbsp. rice wine vinegar
- 10 Tbsp. lemon juice
- 1 Tbsp. vegetable oil
- 1 Tbsp. brown sugar
- 2 tsp. sesame oil
- 1/2 tsp. sesame seeds
- 1/2 tsp. ground ginger
- 1/2 tsp. ground black pepper