Three Blue Ducks Sticky Pork Belly Burgers with Slaw & Sriracha Mayo
600 g rindless pork belly, sliced into 6–8 mm thick strips
6 brioche rolls
Sriracha Mayo, to serve
100 ml kecap manis
100 ml malt vinegar
2 tablespoons olive oil
100 g brown sugar
50 g smoked paprika
1 tablespoon chilli ﬂakes
1 teaspoon garlic powder
1 teaspoon ground ginger
1 teaspoon ground cumin
1 teaspoon mustard powder
1 teaspoon onion powder
¼ red cabbage, shredded
1 large beetroot, julienned using a mandoline
1 granny smith apple, julienned using a mandoline
½ bunch ﬂat-leaf parsley, leaves picked and roughly chopped
¼ bunch coriander, leaves picked
¼ bunch mint, leaves picked and torn
Finely grated zest and juice of 1 lemon
2 tablespoons extra-virgin olive oil
Salt ﬂakes and freshly ground black pepper, to taste
Light a wood or charcoal ﬁre, or preheat the barbecue on high.
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.
When you’re ready to cook, add all the slaw ingredients to a large bowl and combine.
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 mouthwatering. Season the pork well with salt as it comes oﬀ the grill.
Slice the rolls in half and give them a light toasting on the grill.
Smear a generous amount of the 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.