Sticky Pork Belly Burgers With Slaw And Sriracha Mayo Recipe

Cooking Directions

• STEP 1.Preheat the oven to 180°C (350°F).
• STEP 2.Place the pork belly in a roasting pan and season with salt and pepper. Roast for 2 hours, until the meat is tender and the skin is crispy.
• STEP 3.While the pork belly is roasting, prepare the slaw by combining shredded cabbage, carrots, and red onion in a bowl. In a separate bowl, whisk together mayonnaise, vinegar, sugar, and salt. Pour the dressing over the vegetables and toss to coat.
• STEP 4.In a small bowl, mix together mayonnaise and sriracha sauce to make the sriracha mayo.
• STEP 5.Once the pork belly is cooked, remove it from the oven and let it rest for a few minutes. Slice the pork belly into thick slices.
• STEP 6.To assemble the burgers, spread a generous amount of sriracha mayo on the bottom half of each bun. Top with a slice of pork belly and a spoonful of slaw. Place the top half of the bun on top and serve immediately.
• STEP 7.Enjoy these sticky pork belly burgers with slaw and sriracha mayo!

Cooking Tips

• For extra crispy pork belly skin, you can score the skin before roasting.
• If you prefer a spicier mayo, add more sriracha sauce to taste.
• Serve the burgers with a side of sweet potato fries or a fresh green salad for a complete meal.

Storage and Serving

• These burgers are best served immediately while the pork belly is still warm and crispy.
• If you have any leftovers, store the pork belly, slaw, and sriracha mayo separately in airtight containers in the refrigerator.
• To reheat the pork belly, place it in a preheated oven at 180°C (350°F) for about 10 minutes, until heated through.
• Assemble the burgers just before serving to maintain the freshness and texture of the ingredients.