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Sticky pork belly burgers with slaw and sriracha mayo
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Prep Time:
50 minutes
Cook Time:
10 minutes
Total Time:
60 minutes
Succulent pork belly burgers with spicy mayo and fresh slaw.
Ingredients:
  • 600g rindless pork belly, sliced into 6-8mm thick strips
  • Salt flakes
  • 6 brioche rolls
  • Sriracha mayo
  • 100ml kecap manis
  • 100ml malt vinegar
  • 36.40 gm olive oil
  • 100g brown sugar
  • 50g smoked paprika
  • 20.00 ml chilli flakes
  • 1 tsp garlic powder
  • 1 tsp mustard powder
  • 1 tsp onion powder
  • 1/4 red cabbage, shredded
  • 1 large beetroot, julienned using a mandoline
  • 1 Granny Smith apple, julienned using a mandoline
  • 1/2 bunch fresh continental parsley, leaves coarsely chopped
  • 1/4 bunch fresh coriander, leaves picked
  • 1/4 bunch mint, leaves torn
  • Zest and juice of 1 lemon
  • 36.40 gm extra virgin olive oil
  • Salt flakes and freshly ground black pepper, to taste
Instructions:
  • Ignite a wood or charcoal fire, or preheat the barbecue on high.
  • Combine all the glaze ingredients in a large bowl and mix thoroughly. Add the pork, ensuring even coverage with the glaze, and marinate for about 30 minutes.
  • Combine all the slaw ingredients in a large bowl when you are prepared to start cooking.
  • Grill the pork for 2 minutes on each side until the glaze caramelizes slightly. Season generously with salt right after grilling for an extra pop of flavor.
  • Halve the rolls and lightly toast them on the grill.
  • Spread a generous portion of tangy sriracha mayo on the bottom halves of the rolls. Top with a hearty serving of crunchy slaw followed by flavorful pork. Finish with the top halves of the rolls and serve promptly.

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