Recipe: Roast Pork Belly Burgers
Recipe created by Tom Walton for Birch & Waite
Discover these easy and tasty burgers that the whole family will love. A perfect alternative for Friday night takeaways.
Serving: Makes 6 burgers + extra slaw
- 1.2kg pork belly, skin on
- 4 tsp olive oil
- Flake salt, black pepper
- 2 bottles Birch & Waite Burger Sauce & Dressing
- ¼ small white cabbage, shredded
- ¼ small red cabbage, shredded
- 1 carrot, peeled, shredded
- 2 handfuls kale leaves, finely chopped
- 1 bulb fennel, finely sliced
- 3 spring onions, finely sliced
- 1 handful flat leaf parsley leaves, roughly chopped
- 6 preferred burger buns
Remove the pork belly from any packaging and pat dry with paper towel. Using a small sharp knife, make cuts through the skin, 1cm apart, not cutting into the flesh. If time, leave the pork belly uncovered in the fridge for 1-2 hours or overnight.
Preheat an oven to 190C. When ready to cook the pork belly, place it in the sink on a wire rack and pour some boiling water over the skin then pat really dry with paper towel.
Place the pork, on the rack, into a baking tray. Flip the pork belly over and season the meat with 2 tsp olive oil, salt and pepper. Flip back and rub 2 tsp of olive oil and 2 tbsp of flake salt into the skin.
Roast for 1 hour then turn heat up to 240C and continue to cook for 30-40 minutes until the skin is crisp and golden.
For the slaw, combine the cabbages, carrot, kale, fennel, spring onions, parsley and 2/3 of a bottle of Birch & Waite Burger Sauce & Dressing. Season to taste.
Toast the inside of the burger buns and pour over a little burger sauce. Pile in a generous amount of slaw, thinly slice the pork belly, and pile on top, finishing with a little more sauce and the bun tops. Serve extra slaw on the side.
TIP - For best crackling results, let the pork belly dry in the fridge overnight.
*The Birch & Waite chef style Burger Sauce & Dressing has a mayonnaise base, blended with Dijon mustard, fresh onions, gherkins and red capsicum to deliver the perfect balance of smoke and spice. Fresh chilled. Batch crafted in Australia.