Courtesy of Master Chef star, Sharone Hakman (SharonHakman.com)
Serves 12

INGREDIENTS

For the pork belly

• 2-1/2 pounds (1 kg) pork belly
• 1/4 cup (57 g) brown sugar, lightly packed
• 1 tablespoon (15 ml) good bourbon
• 1 teaspoon (5 ml) crushed red chile pepper
• Salt and pepper to taste
• 1 recipe Slider Slaw (follows)
• 12 slider buns

For the Slider Slaw

• 1 tablespoon (15 ml) cider vinegar
• 3 tablespoons (45 ml) prepared mayonnaise
• 2 teaspoons (10 ml) sugar
• 1 lemon, juice only
• salt and pepper to taste
• 2 cups shredded cabbage or cabbage slaw mix
• black sesame seeds for garnish

INSTRUCTIONS

For the pork belly 

1. Fill and preheat the SousVide Supreme to 176F/80C.
2. Put the pork belly, brown sugar, bourbon and crushed red pepper into a large (gallon/3.8 liter) cooking pouch and vacuum seal.
3. Submerge the pouch in the water oven and cook for at least 10 hours, but up to 18 hours will make the meat even more tender.
4. Preheat a grill to medium heat.
5. Season the pork belly on both sides with salt and pepper to taste and grill the pork for 30 to 45 seconds per side to get a tasty crust all around.
6. Slice the belly and transfer to a warm platter.

For the Slider Slaw

1. In a bowl, whisk together the vinegar mayonnaise, sugar, lemon juice, salt and pepper until smooth.
2. Add the cabbage or slaw mix and toss to coat evenly.
3. Use to top sliders or serve as a side dish.

To assemble the sliders

1. Lightly toast the slider buns
2. Brush the bottom bun with barbecue sauce, if desired, and pile on the pork belly and slaw.
3. Top with the other half bun and serve.