Crispy Pork Belly Burger
Crispy pork belly — cooked until the exterior is well-browned and crunchy — is the star of this loaded burger, topped with a spicy, tangy slaw that cuts through the richness of the meat. It takes a bit of prep work, but the whole build comes together fast once the pork is ready.
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
To elevate this dish, consider adding caramelized onions or pickled red onions for additional sweetness and tang. If you prefer a milder version, adjust the amount of Sriracha in the slaw to taste. Experiment with a brioche bun substitute like a pretzel bun for a unique flavor twist.
Nutrition
Calories: 821kcalCarbohydrates: 11gProtein: 13gFat: 81gSaturated Fat: 26gPolyunsaturated Fat: 15gMonounsaturated Fat: 34gTrans Fat: 0.05gCholesterol: 98mgSodium: 763mgPotassium: 448mgFiber: 2gSugar: 8gVitamin A: 5874IUVitamin C: 28mgCalcium: 40mgIron: 1mg
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