Sticky pork belly burgers with slaw & sriracha mayo
600g rindless pork belly, sliced into 6-8mm thick strips Salt flakes 6 brioche rolls Sriracha Mayo, to serve (see p77)
100ml kecap manis 100ml malt vinegar 2 tbs olive oil 100g brown sugar 50g smoked paprika 1 tbs chilli flakes 1 tsp garlic powder 1 tsp ground ginger 1 tsp ground cumin 1 tsp mustard powder 1 tsp onion powder
14⁄ red cabbage, shredded 1 large beetroot, julienned using a mandoline 1 Granny Smith apple, julienned using a mandoline 12⁄ bunch fresh continental parsley, leaves coarsely chopped 14⁄ bunch fresh coriander, leaves picked 14⁄ bunch mint, leaves torn Finely grated rind and juice of 1 lemon 2 tbs extra virgin olive oil Salt flakes and freshly ground black pepper, to taste
1 Light a wood or charcoal fire, or preheat the barbecue on high. 2 Add all the glaze ingredients to a large bowl and mix until well combined. Add the pork, making sure the slices are well covered in the glaze, and set aside for 30 minutes or so. 3 When you’re ready to cook, place all the slaw ingredients in a large bowl and toss to combine. 4 Once the flames have died down and the coals have a coating of white ash, grill the pork for about 2 minutes on each side. The glaze should caramelise a bit, which is when things start to get mouth-watering. Season pork well with salt as it comes off the grill. 5 Slice the rolls in half and give them a light toasting on the grill. 6 Smear a generous amount of sriracha mayo on the bases of the rolls. Add a good handful of slaw and then the pork. Close with the roll lid and serve immediately.
For more simple, nourishing and tasty recipes, find the The Blue Ducks in the Country by Darren Robertson & Mark Labrooy (Plum, $39.99) in good book stores and newsagencies.