Sticky pork belly burg­ers with slaw & sriracha mayo

taste.com.au - - WEEKEND -

serves 6

600g rind­less pork belly, sliced into 6-8mm thick strips Salt flakes 6 brioche rolls Sriracha Mayo, to serve (see p77)

glaze

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

slaw

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.

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