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Fennel pork belly sliders with kimchi
Fennel pork belly sliders with kimchi
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Prep Time:
40 minutes
Cook Time:
120 minutes
Total Time:
160 minutes
Indulge in flavorful pork belly sliders with wasabi mayo, kimchi, and cilantro for the ultimate comfort dish.
Ingredients:
  • 1.2kg Pork Belly Roast
  • 2.40 gm sea salt flakes
  • 1 tsp fennel seeds
  • 2 brown onions, cut into wedges
  • 250ml chicken stock
  • 200g mayonnaise
  • 1 tsp wasabi paste
  • 12 Vietnamese Rolls or Hot Dog Rolls, split
  • 2 womboks (Chinese cabbage), thinly sliced
  • 19.20 gm salt
  • 2 carrots, peeled, cut into matchsticks
  • 6 spring onions, thinly sliced
  • 500.00 ml coriander sprigs
  • 20.00 ml ginger, finely grated
  • 24.40 gm fish sauce
  • 20.00 ml Sriracha or chilli sauce
  • 20.00 gm caster sugar
  • 20.00 ml rice wine vinegar
Instructions:
  • Preheat the oven to 230C. Place the pork on a clean surface. Pat the rind dry with paper towel. Score the rind with a sharp knife in thin straight lines. Drizzle with oil, then sprinkle with salt and fennel seeds, rubbing them over the rind and into the cuts.
  • Spread the onion at the base of a roasting pan and lay the pork, rind-side up, on top. Roast for 30 minutes until the skin begins to crackle. Lower the heat to 160C and add the stock around the pork. Roast for another 1 1/2 hours until the pork is very tender. Let it rest for 15 mins before thinly slicing.
  • To prepare the kimchi, start by placing wombok in a bowl. Sprinkle with salt and mix well. Let it sit for an hour to pickle. Rinse under cold water, drain, and gently squeeze out excess water. Transfer to a bowl along with carrot, spring onion, and half of the coriander. In another bowl, mix ginger, garlic, fish sauce, chilli sauce, sugar, and vinegar. Pour over the cabbage mixture and toss to combine.
  • In a bowl, mix the mayonnaise and wasabi. Spread this flavorful mayo blend onto the cut sides of each roll. Fill the rolls with pork, kimchi, and the rest of the coriander.

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