Pork belly sliders with cabbage slaw and sauce dripping from the bottom bun placed on wooden cutting board
Korean BBQ Recipe
Back to Recipes
4-5 hours Serves 8-12 Intermediate

Smoked Korean Pork Belly Sliders

Tender, Sweet, Spicy, Smoky and Absolutely Insane

These sliders are everything you want in one bite. Smoky pork belly that melts apart, sweet and spicy Korean BBQ glaze, buttery toasted Hawaiian rolls and bright crunchy pickled cabbage to balance the richness. The process uses two stages of cooking: a long, slow smoke to build color and flavor, followed by pressure cooking to turn the pork belly cubes into soft, fall-apart perfection.

You can serve these as party appetizers, game-day sliders or a full dinner. Once you make them, they will absolutely become a crowd favorite.

Watch It Come Together

See the Smoked Korean Pork Belly Sliders in action

Ingredients

Pork Belly

  • 3 to 4 pounds pork belly, skin removed
  • Killer Hogs A.P. seasoning or salt, pepper and garlic powder
  • Neutral oil or cooking spray (optional, for helping seasoning stick)

Korean BBQ Cooking Liquid (Instant Pot)

  • 1 cup Korean BBQ sauce (your favorite brand works great)
  • 1 cup beef or chicken broth (add more as needed to cover)
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 to 2 teaspoons gochujang (optional for heat and richness)
  • 1 tablespoon brown sugar or honey (optional for sweetness)

Quick Pickled Cabbage

  • 2 cups shredded green cabbage
  • 2 tablespoons rice vinegar
  • 1 teaspoon sugar
  • Pinch of salt

For Serving

  • Hawaiian rolls
  • Butter for toasting
  • Optional: quick pickled cucumbers
  • Optional: sesame seeds
  • Optional: sliced green onions

Slider Sauce (Thickened Korean BBQ Glaze)

  • 1 to 2 cups cooking liquid from Instant Pot
  • 1 to 2 tablespoons cornstarch
  • 2 to 3 tablespoons cold water

Instructions

1

Prep the Pork Belly

  1. • Trim the skin off if needed
  2. • Cut pork belly into approximately 2 inch cubes
  3. • Pat dry and season generously on all sides with Killer Hogs A.P. or salt, pepper and garlic powder
  4. • Place cubes on a wire rack set over a sheet pan so smoke circulates around every side
2

Smoke the Pork Belly

  1. • Preheat your smoker to 225 degrees
  2. • Add the pork belly cubes on the rack
  3. • Smoke for 2 to 3 hours until they are bronzed, lightly rendered and smell incredible
  4. • They do not need to be tender yet. The next step handles that
Smoked pork belly cubes
3

Pressure Cook in Korean BBQ Liquid

  1. • Add the smoked pork belly cubes to the Instant Pot
  2. • In a bowl, whisk together the Korean BBQ sauce, broth, soy sauce, vinegar and any optional additions like gochujang or honey
  3. • Add extra broth as needed so the liquid just barely covers the pork
  4. • Pour the mixture over the pork belly
  5. • Cook on High Pressure for 1 hour and 30 minutes
  6. • When finished, release pressure
  7. • Remove 1 to 2 cups of cooking liquid for making the slider glaze
  8. • At this point the pork belly should be extremely tender and shreddable with a fork
Smoked pork belly in the Instant Pot with Korean BBQ liquid
Fall apart tender pork belly ready to make the sliders
4

Make the Slider Sauce (Korean BBQ Glaze)

  1. • Pour the reserved cooking liquid into a small saucepan
  2. • Bring to a gentle simmer
  3. • Whisk together cornstarch and cold water to form a slurry
  4. • Slowly whisk the slurry into the simmering liquid until it thickens to a glossy glaze
  5. • Set aside for building the sliders
5

Make the Quick Pickled Cabbage

  1. • Add shredded cabbage to a bowl
  2. • Toss with rice vinegar, sugar and a pinch of salt
  3. • Let sit for at least 10 minutes to lightly pickle and soften
  4. • Taste and adjust vinegar or sugar as desired
6

Toast the Hawaiian Rolls

  1. • Slice rolls apart or leave them in doubles for fun two-piece sliders
  2. • Spread the inside lightly with butter
  3. • Toast both sides in a skillet, flattop or under a broiler until golden
Toasting Hawaiian rolls with butter until golden
7

Build the Sliders

  1. • Mash a couple pieces of pork belly in a small bowl with a fork
  2. • Spoon some of the thickened Korean BBQ glaze over the top and stir to coat
  3. • Add the pork belly mixture to the toasted rolls
  4. • Top with pickled cabbage for crunch and brightness
  5. • Add optional pickled cucumbers, sesame seeds or green onions
  6. • Serve immediately
Topping the pork belly sliders with pickled cabbage

Tips and Variations

For extra richness, finish the pork belly cubes with a brief sear on a hot griddle before shredding

For more heat, add extra gochujang or a dash of Korean chili flakes (gochugaru)

Leftover slider sauce is incredible drizzled over rice bowls

You can substitute brioche slider buns or potato rolls if you prefer

Smoked Korean Pork Belly Sliders

Party Perfection

These sliders deliver everything: smoky pork belly, sweet and spicy Korean glaze, buttery toasted Hawaiian rolls and bright crunchy cabbage that cuts through the richness. They are addictive, fun to make and perfect for parties or weekend cooks.

More Recipes You'll Love

Smoked Tri-Tip

Tender smoked tri-tip sandwiches

Stuffed Poblanos

Bold smoked peppers with beef

All Recipes

Browse all recipes

Back to All Recipes