Get fancy at your next BBQ with these impressive pork belly burgers!


  • 4 burger buns, warmed and toasted

  • 1kg boneless pork belly

  • 4 tbsp cornflour

  • 4 tbsp black vinegar caramel (made from 1L chinese black vinegar and 750g palm sugar)

  • 200g Garlic Aioli

  • 1 lime zest and juice

  • 4 tbsp pickled carrot

  • 4 tbsp shredded cabbage

  • 1 tbsp chopped coriander

  • 1 tbsp chopped mint

  • 12 slices fresh jalapenos


  • 1.

    For the black vinegar caramel, place palm sugar in a pot and dissolve, then add vinegar and bring to boil till incorporated. Set aside to cool (this will keep in an airtight container in the fridge for up to a month)

  • 2.

    Place pork belly in a pot or casserole dish (which will fit into your oven) and cover with water

  • 3.

    Place lid on top and put in oven at 160°C for 2.5-3 hours. To check if cooked, remove lid and use a spoon to poke into meat. If the spoon goes in easily then it is ready.

  • 4.

    Remove pork from pot and cool. Refrigeration overnight is best to ensure that it will slice easily

  • 5.

    Slice pork into 8 even slices, dust with cornflour and deep fry until golden and crispy (approx. 2-3 minutes). Drain on paper towel then place in a bowl and spoon over caramel until sticky and glazed (keep warm)

  • 6.

    Mix drained pickled carrots, cabbage, mint and coriander together

  • 7.

    Mix lime zest and juice with ZOOSH Garlic Aioli

  • To serve:

  • 1.

    Place Aioli on both top and bottom buns then put pork belly on top of bottom bun followed by a decent handful of vegetable mix. Then place 3 or 4 slices of jalapenos and place the lid on top.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 2519kj
  • Fat Total 173g
  • Saturated Fat 54g
  • Protein 29g
  • Carbohydrate 215g
  • Sugar 186g
  • Sodium 639mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Recipe by Warren Turnbull for ZOOSH. 

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