Mark Moriarty’s sticky Korean pork belly sliders with Asian slaw. Photograph: Harry Weir Sat May 30 2026 - 04:55Makes: 8Course: DinnerCooking Time: 2 hrs 30 minsPrep Time: 15 minsIngredients800g piece of boneless pork belly, skin on¼ red cabbage½ red onion, finely sliced1 carrot, peeled and grated1tsp toasted sesame seeds, plus extra for garnish1tsp sesame oil½tbs mayonnaise½tbs oyster sauceJuice and zest of 1 limeHandful fresh coriander leaves, plus extra for garnish1tbs vegetable oil2tbs oyster sauce1tbs rice wine vinegar1tsp gochujang paste1 pack of small white floury rollsPreheat the oven to 150 degrees/gas 2. Loosely wrap the pork belly in tinfoil and place on an oven tray. Place in the oven and cook at 150 degrees/gas 2 for 2½ hours. Then remove and allow to cool slightly.When the pork comes out of the oven, make the slaw. Finely slice the red cabbage and red onion and place in a mixing bowl. Add the grated carrot and toasted sesame seeds, then add the sesame oil, mayonnaise, oyster sauce, lime juice and lime zest. Mix together until the veg is evenly coated then set aside.Back to the pork. Carefully remove the skin, then slice the pork belly in half, then slice into pieces approximately 1cm thick. Heat a non-stick frying pan on a medium to high heat and add the oil. Add the sliced pieces of pork belly and fry on a medium heat for three minutes on each side, until golden brown. Then lower the heat and deglaze the pan with the oyster sauce, rice wine vinegar and gochujang paste. Remove the pan from the heat and turn the pork pieces to coat evenly in the glaze; then it is time to plate up.Slice the floury rolls in half. Add a spoon of the slaw to the base then top with a piece or two of the coated pork belly. Top with some more toasted sesame seeds and a few leaves of coriander. Mark MoriartyMark Moriarty is an award winning chef, TV host, author and Irish Times columnist.