Grilled pork belly burger on Brioche Style Bun
Makes 1
Ingredients
- 1 Tip Top Brioche Bun, split and toasted
- 120g cooked pork belly, sliced
- Salt and black pepper, to taste
- ½ cup shredded wombok cabbage
- ¼ cup shredded carrot
- 1 spring onion, thinly sliced
- 1 tsp rice vinegar
- 1 tsp sesame oil
- 2 Tbsp whole egg mayonnaise
- 1 tsp gochujang paste
- ½ tsp honey
Method
Season pork belly lightly with salt and pepper. Grill or pan-fry over medium heat until heated through and lightly caramelised.
In a bowl, toss wombok, carrot and spring onion with rice vinegar and sesame oil. Set aside.
Mix mayonnaise, gochujang and honey until smooth.
Spread gochujang mayo on both sides of the toasted brioche bun. Layer pork belly and Asian slaw. Close and serve immediately.
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