Melt-in-the-mouth pork belly with an Asian influence, stuffed into a soft brioche bun and loaded with pickled veggies and a spicy kick! This is one indulgent pork burger. Get all the inside tips from the original source.

Ingredients

• 1 kg rindless pork belly slices 
• 1 litre chicken/veg stock 
• 1 thumb-sized piece of ginger – peeled and finely chopped
• 3 cloves garlic – peeled and chopped in half
• 1 tbsp rice wine
• 1 tbsp caster sugar

Glaze

• 1 1/2 tbsp vegetable oil
• 1 pinch of salt and pepper
• 1 thumb-sized piece of ginger – peeled and minced
• 1 red chilli – finely chopped
• 2 tbsp honey
• 2 tbsp brown sugar
• 3 tbsp soy sauce
• 1 tsp lemon grass paste

Pickled vegetables:

• 1/2 cucumber
• 1 small red onion
• 2 small carrots
• 1 1/2 tbsp granulated sugar
• 3 tsp salt
• 180 ml cider vinegar
• 360 ml room temperature water

Plus

• 4 Brioche rolls 
• 8 lettuce leaves 
• 1 jalapeno 
• ½ tsp chilli flakes

Instructions

1. Add all the slow cooked pork belly ingredients to a pan (not the glaze ingredients) I use a 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
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.
3. Place the cucumber strips into one small mason jar (make sure jars are spotlessly clean), the red onion slices into a second jar and the carrots strips into a third. Add half a tablespoon of sugar and 1 teaspoon of salt to each jar. Divide the vinegar and water between the three jars. Place a lid on each jar and place in the refrigerator for at least an hour
4. 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 a Thai or Chinese noodle soup).
5. Add oil to a frying pan, and then mix the remaining glaze ingredients in a small bowl. Heat the oil and add in the pork, salt and pepper, frying on high heat, turning regularly, until the pork starts to turn golden. Now pour the glaze over the pork and continue to cook until the pork looks dark and sticky. Remove from the heat.
6. Cut open the brioche buns and place lettuce leaves on the bottom. Top with a few strips of drained, pickled carrot and add the pork belly slices (3 per burger). Add drained cucumber slices and red onion slices, then sprinkle on a few jalapenos and chilli flakes. Place the tops on the buns and serve.