Name: Roast pork belly and kimchi burgers
Prep time: 60 min
Cook time: 35 min
Total time: 95 min
Yield: 6
Ingredients: 200 gm piece boneless pork belly, skin scored; 6 small brioche rolls, halved horizontally; ½ cup (loosely packed) each mint and coriander, shredded; 3 spring onions, thinly sliced diagonally; 1 Lebanese cucumber, seeds removed, cut into julienne; 2 tsp lime juice; 1 tsp fish sauce; 1 tsp soy sauce; 120 gm kimchi (see note); Pickled cucumber; 125 ml rice wine vinegar (½ cup); 55 gm caster sugar (¼ cup); 1 Lebanese cucumber, thinly sliced; Korean hot pepper mayonnaise; 3 egg yolks; 30 ml rice wine vinegar; 300 ml olive oil; 30 ml sesame oil; 1½ tbsp Korean red pepper paste (see note); 1 tbsp lemon juice

Roast pork belly and kimchi burgers

Australian Gourmet Traveller recipe for roast pork belly and kimchi burgers.

Serves 6

Prep

Cook

35M

Total

1H 35M

“I love the pork belly burgers at The Waiting Room, so I’m hoping you’ll feature the recipe in your pages.”

Kate McKinnon, via email

To request a recipe, write to Fare Exchange, , GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.

You’ll need to begin this recipe a day ahead.

Ingredients

200 gm piece boneless pork belly, skin scored

6 small brioche rolls, halved horizontally

½ cup (loosely packed) each mint and coriander, shredded

3 spring onions, thinly sliced diagonally

1 Lebanese cucumber, seeds removed, cut into julienne

2 tsp lime juice

1 tsp fish sauce

1 tsp soy sauce

120 gm kimchi (see note)

Pickled cucumber

125 ml rice wine vinegar (½ cup)

55 gm caster sugar (¼ cup)

1 Lebanese cucumber, thinly sliced

Korean hot pepper mayonnaise

3 egg yolks

30 ml rice wine vinegar

300 ml olive oil

30 ml sesame oil

1½ tbsp Korean red pepper paste (see note)

1 tbsp lemon juice

Method

Main

1.Place pork skin-side up on a wire rack over a deep roasting pan. Pour over 500ml boiling water, dry with absorbent paper (discard water) and refrigerate for skin to dry (6 hours-overnight).

2.Meanwhile, for pickled cucumber, stir vinegar, sugar and 1 tsp sea salt flakes in a saucepan over medium heat until sugar dissolves. Set aside to cool, transfer to a non-reactive container, add cucumber and refrigerate until required.

3.Meanwhile, for Korean hot pepper mayonnaise, process yolks and rice wine vinegar in a food processor. With motor running, add oils in a thin steady stream until thick and incorporated. Add pepper paste and lemon juice, process to combine, season to taste and refrigerate until required.

4.Preheat oven to 180C. Season pork skin generously with sea salt flakes and roast until pork is cooked through (25-30 minutes). Set aside to rest in a warm place (10 minutes) then thinly slice across the grain.

5.Preheat grill to high and toast cut sides of brioche rolls until golden (1-2 minutes). Meanwhile, combine mint, coriander, spring onion, cucumber, fish sauce, soy sauce, lime juice and pork slices in a bowl and toss to combine. Spread brioche bases with Korean hot pepper mayonnaise, top with kimchi, pork mixture, then pickled cucumber, sandwich with brioche tops and serve.