This burger is thin-sliced pork belly, pan-fried until the fat renders and the edges crisp up, then piled onto a toasted brioche bun with a quick vinegar-and-Sriracha slaw. The whole thing comes together in 30 minutes, and the slaw takes about 5 of them. If you want a burger that tastes like you put in real effort without actually doing so, this is a good weeknight bet.
Before you start
The one thing that determines whether your pork belly turns out crispy or just greasy is how thin you slice it and how dry it is before it hits the pan. Aim for strips no thicker than a quarter inch — thicker pieces won’t render fast enough and you’ll end up with chewy fat instead of crisp edges. Pat each strip dry with a paper towel before seasoning; any surface moisture will steam the meat instead of searing it. Your skillet also needs to be fully hot before the pork goes in — a drop of water should evaporate on contact. These two steps are the difference between a good result and a frustrating one.
What can go wrong
- Pork belly sticks to the pan: This usually means the pan wasn’t hot enough or you tried to flip too early. Let the strip release on its own — it will when the underside is properly seared. Forcing it tears the meat.
- Slaw turns watery by the time you assemble: The rice vinegar and honey start pulling moisture from the cabbage almost immediately. Make the slaw last, right before you assemble, not while the pork is still cooking.
- Bun goes soggy fast: Toast the cut sides of the brioche bun in the same skillet after you pull the pork out — 60 seconds is enough. A toasted surface slows down moisture absorption significantly.
- Pork belly is fatty but not crispy: The fat needs time to render, so don’t rush the heat. Medium-high is right; high heat chars the outside before the fat has a chance to cook through. If strips are uneven thickness, thicker pieces will lag — press them lightly with a spatula to keep full contact with the pan.
- Burger falls apart when you pick it up: Pork belly strips are slippery. Stack them parallel and compact rather than piling them loosely, and don’t skip pressing the top bun down gently before serving. Skip the extra garnishes on top — not worth the extra dish and they just make the whole thing harder to eat.
Keeping and reheating
Store the cooked pork belly and the slaw in separate airtight containers in the fridge — the pork keeps well for up to 3 days, the slaw for 1 day before it gets too soft. Don’t store assembled burgers; the bun becomes a soggy mess within an hour. To reheat the pork, put it back in a dry skillet over medium heat for 2 to 3 minutes per side — this brings back most of the crispiness. The microwave works in a pinch but the texture suffers noticeably. Pork belly also freezes fine for up to 2 months; thaw overnight in the fridge and reheat in the skillet as above. Make fresh slaw the day you’re eating — it doesn’t survive freezing.
Crispy Pork Belly Burger
Ingredients
Main Ingredients
- 1.1 pounds pork belly Choose one with a good ratio of meat and fat
- 1 tsp sea salt Coarse
- 1 tbsp vegetable oil
Spicy Slaw Ingredients
- 2 cups red cabbage finely shredded
- 1 cup carrot julienned
- 2 tbsp rice vinegar For a tangy flavor
- 1 tbsp honey
- 0.5 tsp Sriracha sauce
Assembly
- 4 pieces brioche buns Lightly toasted
- 4 tbsp mayonnaise Optional, for spreading
Instructions
- Prepare the Pork Belly. Slice the pork belly into thin strips. Season with sea salt and allow it to rest for a minute.
- Crisp the Pork Belly. Heat the vegetable oil in a large skillet over medium-high heat. Cook the pork belly until crispy and golden brown on both sides, approximately 6-8 minutes. Drain on paper towels to remove excess oil.
- Make the Spicy Slaw. In a mixing bowl, combine the red cabbage, carrot, rice vinegar, honey, and Sriracha sauce. Toss until the ingredients are well coated.
- Assemble the Burgers. Spread a layer of mayonnaise on the bottom half of each toasted brioche bun, if using. Layer with the crispy pork belly and top generously with the spicy slaw. Finish with the top bun.
Notes
Nutrition
Common questions
Can I use pre-sliced pork belly from the store?
Yes, and it actually saves time. Look for slices around a quarter inch thick — if they’re much thicker, give them a quick pound with a meat mallet or slice them yourself lengthwise before cooking.
Do I need to score or marinate the pork belly beforehand?
No. For this recipe, plain sea salt and a dry surface are all you need before the pan. A marinade would add moisture that works against getting a crispy sear in a short cook time.
My slaw tastes too sharp — how do I fix it?
Add a little more honey, half a teaspoon at a time, and toss again. The rice vinegar flavor mellows quickly once it coats the cabbage, so taste it after a minute rather than adjusting immediately.
Can I make this without brioche buns?
Any sturdy soft bun works — a standard burger bun or a potato roll both hold up fine. Avoid anything too crusty or dense, since the pork belly is already rich and a tough bun makes the whole thing hard to bite through.
If you liked this one
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