This is heaven for me. I could manage 3 so they are very filling.
650 g pork belly
10 slider buns
1/4 red cabbage, finely sliced
1 carrot, peeled and sliced into chunky matchsticks
1 c coriander, roughly chopped
10 mint leaves, finely sliced
2 spring onions, sliced
2 tbsp cashews, roughly chopped
1 tbsp sesame seeds
SWEET CHILLI SAUCE
3 large red chillies, roughly chopped
1 tbsp ginger, freshly grated
2 limes, zest and juice
7 garlic cloves, peeled and sliced
1 c coriander
160 g caster sugar
80 ml white vinegar
60 ml fish sauce
Preheat oven to 240 degrees
Gently score the fat of the pork belly and rub with oil and sea salt.
Place in a roasting tray and pop in the oven.
Cook for 10 minutes then reduce temperature to 210 degrees and continue to cook for a further 55-65 minutes. Halfway though take it out to baste the meat not the skin.
Allow to rest for 10 minutes before slicing.
For the salad, arrange all the ingredients in a bowl. Set aside.
To make the chilli sauce, coming the chillies, ginger, limes, garlic and coriander to a small blender. Blitz until paste like.
Add the sugar to a large saucepan with 31/2 tbsp of water and heat until melted. Its best to gently shake the pan rather than use a utensil.
Once golden brown add the vinegar and fish sauce. It will bubble and maybe seize but the caramel will eventually melt into the sauce.
Stir though the paste and cook for a further minute.
Allow to cool.
Dress the salad with half the sauce. Set the remainder aside.
Gently toast the buns, arrange the salad and place a slice of pork on top. If you like a saucy burger top with a little more chilli. Bun, skewer.
The sauce will keep for a few weeks in the fridge