• Prep Time: 20 mins
  • Cooking Time: 2 hrs 15 mins
  • Serves: 4

Sticky Belly Pork Burger

  • Recipe Submitted by on

 Ingredients List

  • 1 kg rindless pork belly slices chopped in half - each piece being approx. the length of your index finger – you’ll need around 12 pieces altogether – 3 for each burger.
  • 1 litre hot chicken/veg stock use bouillon for gluten free
  • 1 thumb sized piece of ginger peeled and finely chopped
  • 3 cloves garlic peeled and chopped in half
  • 1 tbsp rice wine
  • 1 tbsp caster sugar
  • Glaze:
  • 1 1/2 tbsp vegetable oil
  • 1 pinch of salt and pepper
  • 1 thumb-sized piece of ginger peeled and minced
  • 1 red chilli finely chopped
  • 2 tbsp honey
  • 2 tbsp brown sugar
  • 3 tbsp dark soy sauce use tamari for gluten free
  • 1 tsp lemon grass paste
  • Pickled vegetables:
  • 1/2 cucumber
  • 1 small red onion
  • 2 small carrots
  • 1 1/2 tbsp granulated sugar
  • 3 tsp salt
  • 180 ml cider vinegar
  • 360 ml room temperature water
  • Also:
  • 4 Brioche rolls toasted and sliced in half, use gluten free rolls if needed
  • 8 lettuce leaves – I used O’so Sweet lettuce
  • 1 jalapeno sliced
  • ½ tsp chilli flakes


Add all the slow cooked pork belly ingredients to a pan (not the glaze ingredients) I use a cast iron casserole pan like this <--affiliate link. Bring to the boil, then place a lid on, turn down the heat and simmer for 2 hours (Note 2).
Meanwhile, make the pickled vegetables. Use a vegetable peeler to peel the cucumber into thin strips, right up until you reach the seeds. Peel and slice the red onions thinly. Peel the carrots, remove the ends and discard. Peel strips from the carrots using the vegetable peeler.
Place the cucumber strips into one small mason jar (make sure jars are spotlessly clean), the red onion slices into a second jar and the carrots strips into a third. Add half a tablespoon of sugar and 1 teaspoon of salt to each jar. Divide the vinegar and water between the three jars. Place a lid on each jar and place in the refrigerator for at least an hour (they’ll keep for up to 2-3 weeks).

When the pork is ready, turn off the heat and drain the pork and pat dry. You can reserve the liquid if you like (perfect for a Thai or Chinese noodle soup).
Add 1 tbsp. of the oil to a frying pan, and then mix the remaining glaze ingredients in a small bowl. Heat the oil and add in the pork, salt and pepper, frying on a high heat, turning regularly, until the pork starts to turn golden. Now pour the glaze over the pork and continue to cook until the pork looks dark and sticky. Remove from the heat.
Now it’s time to assemble. Open the brioche buns and place lettuce leaves on the bottom. Top with a few strips of drained, pickled carrot, then add the pork belly slices – 3 per burger. Add drained cucumber slices and red onion slices, the sprinkle on a few jalapenos and chilli flakes. Place the tops on the buns and serve.

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