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Open-Faced Guava Glazed Pork Belly Sliders

Bychefpatty
A tray of food with bread and spinach on it.

Open-Faced Guava Glazed Pork Belly Sliders

Print Recipe
Servings 12 Servings

Ingredients
  

  • Ingredients:
  • Pork Belly Sliders:
  • 2 – 2½ pounds pork belly strips, rinds removed
  • 1 tablespoon ground allspice
  • 1 tablespoon ground fennel seeds
  • 1 tablespoon kosher salt, plus more for tasting
  • ½ tablespoon ground black pepper plus more for tasting
  • 4 cups chicken stock or water
  • 2 tablespoons olive oil
  • ½ cup guava glaze
  • 12 King’s Hawaiian butter rolls, left whole without separating
  • 6 tablespoons butter
  • 5 cloves garlic
  • ¼ cup chimi
  • ¼ cup garlic mayo
  • ½ cup plantain chips, crumbled (optional)
  • Guava BBQ Sauce:
  • 1 cup cubed guava paste
  • ¼ cup apple cider vinegar
  • ¼ cup BBQ sauce
  • ¼ cup water
  • 2 tablespoons honey
  • 1 tablespoons chipotle pepper with sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon finely minced garlic
  • 1 tablespoon finely minced ginger
  • Chimi:
  • ½ cup olive oil
  • 2 tablespoons red wine vinegar
  • ½ cup finely chopped parsley
  • 1 garlic clove, finely chopped or minced
  • 1 tablespoon finely chopped red onion
  • 1 tablespoon finely chopped red chili pepper
  • ¾ teaspoon dried oregano
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper
  • Garlic Mayo:
  • 1 head garlic
  • 2 teaspoons olive oil
  • ½ teaspoon kosher salt
  • pinch ground black pepper to taste
  • 1 cup mayonnaise
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper

Instructions
 

  • Instructions:
  • Pork Belly Sliders:
  • In a small bowl, combine ground allspice, ground fennel seeds, salt, and black pepper. Rub seasonings onto all sides of pork.
  • In a Dutch oven or heavy bottom pan over medium-high heat, add pork belly strips, and stock or water. Bring to the boil, then cover and reduce heat to low and simmer for 2 hours or until fork tender. Turn off the heat, remove the pork from the liquid and allow to cool. Pat dry with a paper towel and chop the pork into bite sized chunks.
  • Add olive oil to a large skillet and heat over a medium-high heat. Add in the pork, along with a pinch of salt and pepper, and sauté 5-6 minutes, or until the pork starts to turn golden. Pour guava bbq sauce over the pork and continue to cook for a couple of minutes, turning the pork often, until the pork looks dark and sticky. Remove from the heat.
  • Preheat the oven to 350 degrees F°. Line a sheet pan or rimmed baking pan with parchment paper. Place the slab of 12 Hawaiian rolls on top. Using a small biscuit/cookie cutter or paring knife, cut holes in the tops of each roll.
  • Melt butter in a small saucepan over low heat. Add garlic and simmer 15-20 minutes to infuse the butter, making sure that the garlic does not turn dark. Brush garlic butter all over, including the center and bottom side of the rolls. Bake, uncovered, until golden and warmed through, 7 to 10 minutes.
  • To assemble sliders, add a dollop of garlic mayo to the rolls. place guava glazed pork belly in the center, top with chimi, more guava glaze and crumbled plantain chips, if desired. Serve immediately. Enjoy!
  • Guava BBQ Sauce:
  • Place a small saucepan over medium heat and add the guava paste, apple cider vinegar, water, lime juice, honey, chipotle pepper, soy sauce, Worcestershire sauce, garlic, ginger, salt, and black pepper; stir to combine. Bring to a boil and reduce the heat to low, letting it simmer for 10 minutes, or until slightly reduced and thickened. Remove the sauce from the heat and let it cool. It will continue to thicken as it cools.
  • Chimi:
  • Mix all ingredients together in a bowl. Allow to sit for 2 hours (if time allows) for flavors to develop.
  • Garlic Mayo:
  • Trim off the top of the head of garlic to expose cloves. Drizzle with olive oil. Sprinkle salt and black pepper on top. Wrap completely in aluminum foil. Bake in the preheated oven for 45 minutes, or until the garlic feels soft when lightly pressed. Unwrap and allow to cool at room temperature, 30-35 minutes.
  • Pull out individual garlic cloves with a sharp knife; place in a small bowl. Mash with a fork until creamy. Mix in mayonnaise, salt, and black pepper. Refrigerate until ready to use.

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