Pork Belly Sliders with Five-Spice Wonton Fries

July 7, 2018

Firstly: 0________0 (at the GIF above)

Yes, Pepper has been working extra hard on eliciting maximum food envy from our readers, so you can look forward to (or dread) seeing more animated posts soon. Now back to the food.

Sliders are teeny-tiny burgers that are best consumed when you’re too distracted with what you’re doing (like 9gag-ing) to keep hold on a regular-sized sandwich and chew it properly. People who suck at Math should probably avoid this; sliders usually disappear after 2 or 3 bites, and it’s very easy to lose track of exactly how many you’ve had. With these Chinese-inspired sliders, you’re likely to skip counting altogether.

The pork belly is the key to the addictive quality of this dish. Succulent and tender, you can eat it on its own and reach Nirvana. Tuck it into a fried mantao over a bed of lettuce and drizzle with sweet hoisin for best effect. Before you black out from sheer bliss, don’t forget to make the crispy, spicy wonton fries.

This burger would be more aptly named as “Porn on a Bun”, but don’t take our word for it. As they say, experience is the best teacher.


Pork Belly Sliders with Five-Spice Wonton Fries

Total Time: 45 minutes / Yield: 2 dozen Mantou sliders

Ingredients for the Pork Belly Braise

  • 1 kg whole pork belly, boneless
  • 1 white onion, peeled and quartered
  • 1 medium-sized carrot, peeled and sliced
  • 1 bulb garlic, peeled
  • 1/2 cup soy sauce
  • 1/2 Chinese rice wine
  • 1 tsp chicken powder
  • 1 tbsp sugar
  • 2 liters water
  • 50 grams burdock root (optional)

Ingredients for the Hoisin Dressing

  • 1/4 cup hoisin sauce
  • 1 tbsp water
  • 1 tbsp corn syrup
  • 1 tbsp soy sauce

Ingredients for the Five-Spice Wonton Fries

  • Wonton Wrapper
  • Salt
  • Five-Spice Powder
  • Oil, for deep-frying

Other Ingredients

  • 24 mantao bread
  • 12 pcs lettuce leaves, cut in two
  • Oil, for deep frying

Procedure for Pork Belly Braise

  1. Put all the ingredients in a large pot.
  2. Boil for 1.5-2 hours or until pork is tender.
  3. Drain meat from liquid and cool. Set aside.

Procedure for Hoisin Dressing

  1. Mix all ingredients together.
  2. Set aside.

Procedure for Five-Spice Wonton Fries

  1. Cut wonton skin in half and roll into a cigarette. Wet the ends so that it sticks and retains its shape.
  2. Deep fry for 1-2 minutes, or until golden and crispy.
  3. Season with salt and five-spice powder.


  1. Heat oil over medium flame and deep-fry the mantao bread. Drain in paper towels and set aside.
  2. Slice pork belly into 1/2” thick pieces and pan-fry in a nonstick pan until browned (about 2-3 minutes on both sides).
  3. Halve the mantao crosswise.
  4. Layer the lettuce over a slice of pork belly and drizzle with hoisin dressing. Top with the other half of mantao.
  5. Repeat with the rest of the mantao. Serve with five-spice wonton fries on the side.
Den Alibudbud Den Alibudbud

Den has spent the last six years doing accounts and project management work for various companies. Recently, her grammar-Nazi-inclinations and slavedriving skills convinced the kindly folks at PhotoKitchen to have her join their merry band.

20 comments in this post SHOW

20 responses to “Pork Belly Sliders with Five-Spice Wonton Fries”

  1. Sam says:

    You kill me with your photos and now you have to do one that’s animated =))

  2. loki says:

    nice work guys!!!

  3. Johann says:

    too bad pork is expensive here in Malaysia. (love the site very much, though)

  4. Marie says:

    What’s a burdock root? And does anyone know the Chinese name? I want to try this when my family goes to China this Christmas! 😀

    • It’s usually available as a fresh vegetable. It’s known as “gobo” in Japanese, and you can get it locally from Japanese groceries. Still asking about its Chinese name. 🙂

  5. Sydneylyn says:

    How does the wonton fries taste? 🙂

  6. Nico Goco says:

    wonton fries remind me of shing-a-ling, made infinitely better with five-spice of course.

  7. Wow, I’ve made pork belly sliders before, which I absolutely loved, but I totally need to give this version a try! And those wonton fries are absolutely out of this world!

  8. Lisa says:

    I am madly in lust with your blog. I think I’ve pinned just about everything – with the intent of making every single amazing recipe! Keep up the outstanding work!

  9. irezc says:

    What’s the five-spice powder? Sorry, I don’t live in the Philippines so I’m not sure if this is something common there or not. Really want to try this recipe out though 🙂

  10. reinedeer says:


    I’ve been meaning to try this recipe and it seems like this weekend is the perfect opportunity. I just have one question on the measurement of the Chinese RIce Wine… It’s 1/2 what? Cup? Tsp? Hope you can help! Thanks!

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