Make this tasty dish and add a little spice to your life, a perfect picnic special or a yummy party treat.


  • 1kg pork belly, scored

  • 1 onion, roughly sliced

  • ½ head garlic

  • 1 tsp. 5 spice

  • 1 tsp. salt

  • 3 bay leaves

  • 400ml rice bran oil

  • ½ cup mayonnaise

  • Hot chilli sauce

  • ½ cup kimchi*

  • Handful of mint leaves

  • Handful of coriander leaves

  • 12-14 mini soft white burger buns, cut into two

  • (*Korean pickled cabbage: available from all good Asian grocers)


  • 1.

    Place the pork skin-side up on a wire rack over the sink. Boil a kettle of water and pour over the pork skin. Using a lot of absorbent paper, pat the pork dry. Place in a deep tray and leave in the in fridge overnight to air dry.

  • 2.

    The following day, pre-heat the oven to 160C. Rub the pork with salt and 5 spice. Add the onion, bay leaves, garlic and oil to the tray and cover tightly with foil. Place in the oven and cook for 4 hours or until the meat is soft. Drain from the oil.

  • 3.

    Turn the grill on and return the pork belly to the oven to crisp-up the skin. Keep an eye on this, as you do not want it to burn. Allow the meat to cool slightly before removing the crackling and portioning; then shred the remaining meat.

  • 4.

    To assemble, dollop mayonnaise and chilli sauce on one side of the bun. Add a small amount of kimchi, coriander and mint leaf and finally add a generous heap of the pork belly and a small piece of crackling. Sandwich and secure in place with a toothpick.


Serves: Makes 12 mini buns
Time: 4 hours plus refrigeration

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