Pork belly

Pork Belly and Apple Burger

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Pork belly is relatively inexpensive and packed with flavour. It also carries other flavours really well, so feel free to open the spice cupboard and go nuts.

A disk of fried apple adds some sweetness to cut the richness of the pork. I used coleslaw and salad leaves to add some freshness. Top it off with some spicy mayo for a little heat and the whole thing is an explosion of yumminess.

Makes enough for 3 burgers (you can up the quantities of you’re cooking for more people).

Ingredients

500 Grams Pork belly

1 Tsp Ground ginger

1 Tsp Ground Coriander

1 Tsp Salt

1 Apple

25 Grams Butter

3 Tbsp Coleslaw

Salad leaves

3 Burger baps

2-3 Tbsp Mayonnaise

Siraccha to taste

Method

  • Preheat the oven to 140 degrees (Celsius)
  • Pat the pork belly dry with paper towels, and rub with the spices and salt. Place in an ovenproof dish and bake for 30 minutes
  • Cut the apple into 1cm thick disks. Melt the butter in a frying pan over a medium high heat. Fry the apple disks until they start to brown on each side. Remove from the pan and set to one side.
  • Remove the pork belly and fry on a high heat in the same pan you cooked the apple in, until it starts to crisp up. Cook on each side
  • Toast the burger baps. To make the spice mayo, simply mix a couple of tablespoons and as much siraccha as you like and mix well. Spread the mayo on the baps
  • Add the coleslaw and salad leaves to one half of the bap, and top with the pork belly and apple. Top with the other half of the bap and serve immediately

Five Spice Pork Belly

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Crispy and deeply delicious.

I love pork belly. If I go to a restaurant (remember those). I’m really predictable, if pork belly is on the menu that’s what I’m ordering.

If you haven’t tried it before, it’s pretty rich and can be fatty, but it’s also really tasty. I enjoy it, cooked long and slow, and then crisped up in the pan.

Pork belly lends itself particularly to Asian flavours. I like to marinade the pork, usually over night but at least for an hour.

This is really versatile, and freezes well. It’s great served with salad (if you’re following a keto or low carb diet), or sliced in sandwiches with coleslaw. Its also really good sliced and served with noodles. You can crisp it up on a barbecue instead of the pan for a delicious smokey flavour.

Marinade the pork for at least 1 hour

Ingredients

500 Grams Pork belly strips

2 Tbsp Soy sauce

1 Tbsp Sesame oil

2 Tsp Chinese five spice powder

1 Tsp White wine vinegar (or what ever vinegar you have, just not something really strong like malt vinegar)

1 Tbsp Sesame seeds (optional)

Method

  1. Cut the pork belly into 2-3cm thick strips
  2. Add the oil, soy sauce, vinegar, and five spice powder, to an oven proof dish and mix.
  3. Coat the pork strips with the marinade. Cover the dish and refrigerate overnight (or for an hour at least)
  4. Preheat your oven to 160 degrees, put the covered dish in to cook for 90 minutes,
  5. Remove from the oven. Heat a frying, and add the pork to pan.
  6. Crisp for a few minutes on each side, and then sprinkle with sesame seeds