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Top down view of smoked pork belly deviled egg sliders
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Pork Belly Deviled Egg Sliders

A piece of smoked and seared pork belly nestled in-between two perfectly cooked deviled eggs.
Prep Time10 minutes
Cook Time4 hours
Total Time4 hours 10 minutes
Course: Appetizer
Cuisine: American
Keyword: deviled egg sliders, deviled eggs, pork belly, smoked pork belly

Ingredients

For the pork belly

  • ½ pound pork belly
  • salt/pepper or your favorite bbq rub

For the deviled eggs

  • 6 whole eggs
  • ¼-½ cup mayonnaise to taste
  • 1 - 2 tablespoons sriracha to taste
  • 1 - 2 tablespoons rice vinegar to taste
  • salt and pepper to taste
  • sesame seeds and green onion for garnish

Instructions

For the pork belly

  • Set up your smoker for 265℉.
  • Season the pork belly generously with salt and pepper (or your favorite bbq rub. I like my Korean BBQ Rub personally, link above)
  • Place the pork belly on the smoker and cook until probe tender at around 200℉. Rest for 1 hour before slicing.

For the deviled eggs

  • Bring a large pot of water to a boil. Place the eggs in the water gently and set a timer for 13 minutes.
  • Afterwards, remove the eggs from the boiling water place in an ice bath for a minimum of 5 minutes.
  • Remove from the ice bath, crack the shells and peel. Cut in half and remove the yolk to a bowl. Add the mayonnaise, sriracha and rice vinegar along with salt and pepper. Mix to combine
  • Using a spoon or ziploc bag (with a corner cut off) stuff the egg yolk mixture back into the egg white. Store, covered, in the refrigerator until ready for service.

Final assembly

  • After resting the pork belly, slice about a ½ inch think and sear on both sides over medium high heat. Place the seared pork belly in-between two deviled eggs (or open face) and enjoy!