Crispy Pork Belly Burger with Asian Slaw

Ingredients

• id: pork_belly metric: 800g imperial: 1.75 lb name: pork belly, skin removed, cut into 4 thick slices

• id: burger_buns metric: 4 pieces imperial: 4 pieces name: brioche burger buns, halved

• id: cabbage metric: 200g imperial: 7 oz name: red cabbage, finely shredded

• id: carrot metric: 1 large imperial: 1 large name: carrot, julienned

• id: cucumber metric: 1 medium imperial: 1 medium name: cucumber, thinly sliced

• id: green_onions metric: 4 stalks imperial: 4 stalks name: green onions, finely chopped

• id: mayo metric: 60ml imperial: 1/4 cup name: Japanese mayonnaise

• id: rice_vinegar metric: 30ml imperial: 2 tbsp name: rice vinegar

• id: sesame_oil metric: 15ml imperial: 1 tbsp name: toasted sesame oil

• id: soy_sauce metric: 30ml imperial: 2 tbsp name: soy sauce

• id: brown_sugar metric: 15g imperial: 1 tbsp name: brown sugar

• id: garlic metric: 3 cloves imperial: 3 cloves name: garlic, minced

• id: ginger metric: 15g imperial: 1 tbsp name: fresh ginger, minced

• id: five_spice metric: 5g imperial: 1 tsp name: Chinese five-spice powder

• id: sriracha metric: 15ml imperial: 1 tbsp name: sriracha sauce

• id: cilantro metric: 30g imperial: 1/4 cup name: fresh cilantro, chopped

• id: vegetable_oil metric: 30ml imperial: 2 tbsp name: vegetable oil for cooking

Instructions

1. Score the {pork_belly} slices in a crosshatch pattern, cutting about 5mm (1/4 inch) deep. Season generously with salt, pepper, and {five_spice}. Let rest at room temperature for 20 minutes.

2. Create the Asian slaw by combining {cabbage}, {carrot}, {cucumber}, and {green_onions} in a large bowl. In a separate bowl, whisk together {rice_vinegar}, {sesame_oil}, half the {mayo}, and a pinch of salt. Toss the vegetables with the dressing and refrigerate.

3. Make the glaze by combining {soy_sauce}, {brown_sugar}, {garlic}, {ginger}, and {sriracha} in a small saucepan. Simmer over medium heat for 3-4 minutes until slightly thickened. Set aside.

4. Heat {vegetable_oil} in a large cast-iron skillet over medium heat. Place {pork_belly} slices scored-side down and cook for 6-8 minutes until golden and crispy. Flip and cook another 5-6 minutes.

5. Brush the cooked pork belly with the glaze and cook for an additional 2 minutes, allowing the glaze to caramelize. The internal temperature should reach 63°C (145°F).

6. Toast the {burger_buns} cut-side down in the same skillet for 1-2 minutes until golden.

7. Mix the remaining {mayo} with a splash of {sriracha} for the burger sauce. Spread on both bun halves.

8. Assemble the burgers: bottom bun, glazed pork belly, generous portion of Asian slaw, {cilantro}, and top bun. Serve immediately.

Tips

Perfect Pork Belly: Score the fat layer deeply to help it render and become crispy. Don't move the pork while it's cooking - let it develop a proper crust.

Slaw Success: Make the slaw at least 15 minutes ahead to let the flavors meld. Drain excess liquid before serving to prevent soggy buns.

Temperature Control: Cook pork belly over medium heat to render the fat slowly. Too high heat will burn the outside before the inside cooks through.

Make-Ahead: The glaze can be made up to 3 days ahead and stored in the refrigerator. The slaw is best made the day of serving.

Bun Options: If brioche isn't available, use potato buns or even Asian steamed buns for an authentic twist.

Storage: Leftover cooked pork belly keeps for 3 days refrigerated and reheats well in a hot skillet.