Ingredients

The following ingredients have 4 Servings
  • 1 kg (2.2lbs) rindless pork belly slices
  • 1 litre (4 + 1/3 cups) hot chicken stock
  • 1 thumb sized piece of ginger (peeled and sliced)
  • 3 cloves garlic (peeled and chopped in half)
  • 1 tbsp rice wine
  • 1 tbsp caster sugar
  • 1 tbsp sunflower oil
  • 1 pinch of salt and pepper
  • 3 tbsp dark soy sauce
  • 1 tsp minced ginger
  • 1 red chilli (, finely chopped)
  • 2 tbsp honey
  • 2 tbsp brown sugar
  • 1 tsp lemongrass paste
  • 1/2 cucumber
  • 1 small red onion
  • 2 small carrots
  • 1 1/2 tbsp granulated sugar
  • 3 tsp salt
  • 180 ml (3/4 cup) cider vinegar
  • 360 ml (1 + 1/2 cups) room temperature water
  • 4 Brioche rolls (toasted and sliced in half)
  • 8 lettuce leaves ( – I used O’so Sweet lettuce)
  • 1 jalapeño (sliced)
  • ½ tsp chilli flakes

Instruction

  • Add the pork belly, chicken stock, ginger, garlic, rice wine and sugar to a large heavy-based pan. I use a shallow cast iron casserole pan like this <--affiliate link.
  • Bring to the boil, then place a lid on, turn down the heat and simmer for 2 hours (Note 2).
  • Meanwhile, make the pickled vegetables. Use a vegetable peeler to peel the cucumber into thin strips, right up until you reach the seeds.
  • Peel and slice the red onions thinly.
  • Peel the carrots, remove the ends and discard. Peel strips from the carrots using the vegetable peeler.
  • Place the cucumber and carrot strips into a mason jar.
  • Place the red onion slices into a second, smaller jar (they go in a different jar the the colour of the red onion doesn't 'bleed' into the carrots and cucumber).
  • Place the sugar, salt, cider vinegar and water in a jug and mix together. This is your pickling liquid.
  • Pour the pickling mixture into the two jars, so they cover the vegetables. Place a lid on each jar and place in the refrigerator for at least an hour (they’ll keep for up to 2-3 weeks).
  • When the pork is ready, turn off the heat and drain the pork and pat dry. You can reserve the liquid if you like (perfect for ramen).
  • Add the oil to a large frying pan and heat over a medium-high heat.
  • Add in the pork to the pan and sprinkle with a good pinch of salt and pepper, then fry, turning a couple of times, until the pork starts to turn golden - about 5-6 minutes.
  • While the pork is frying, mix together the glaze ingredients in a small bowl.
  • Once the pork is golden, you can carefully spoon any excess fat out of the pan
  • Now pour the glaze over the pork and continue to cook until the pork looks dark and sticky. Remove from the heat.
  • Now it’s time to assemble. Open the brioche buns and place lettuce leaves on the bottom. Add the pork belly slices – 2 or 3 per burger.
  • Top with a few strips of drained, pickled carrot, cucumber slices and red onion slices, then sprinkle on a few jalapeños and chilli flakes. Place the tops on the buns and serve.