Get fancy at your next BBQ with these impressive pork belly burgers!
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)
Place pork belly in a pot or casserole dish (which will fit into your oven) and cover with water
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.
Remove pork from pot and cool. Refrigeration overnight is best to ensure that it will slice easily
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)
Mix drained pickled carrots, cabbage, mint and coriander together
Mix lime zest and juice with ZOOSH Garlic Aioli
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 analysis per serving (4 servings)
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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