Vietnamese Pork Belly Buns

When there’s pork belly slow cooking in the oven, it’s not just a great day, it’s a fantastic day! I’m constantly tap dancing around the stove, and peeking in, not to mention, updating every family member with unwanted pork belly progress.

I tantalise my eldest sister with comments like, “Oooooooohhh, it’s looking good! Ooooooooohhh, it’s going to be sensational”. Although Daisy is not a dude, she loves dude-food. Her weak spots are burgers, fries, and flavour-packed street food. In fact, these cravings for hasty tasties have led her to move to New York - that, and a job promotion!

Daisy and I have lived together for the past two years, and our five-year age gap has been filled with food, fights, and funny wine fueled nights! I’m going to be totally honest - I think I might miss her. But instead of actually giving her a loved up letter - there’s nothing that says I’ll miss you like pork belly sliders with the lot!

“Parting is such sweet (and salty) sorrow”

William Shakespeare, adapted by Georgie Gunn

Ingredients

Makes 8 sliders

1.5 kg pork belly, most of outer fat removed, rolled and tied (ask the butcher to do this)

Sea salt

2 brown onions, peeled

½ bottle white wine

8 brioche buns

Coriander salsa:

½ bunch coriander leaves and stalks

½ bunch mint leaves

1 garlic glove

2 tbsp. palm sugar

1 long red chilli

1 tbsp. soy sauce

1 tbsp. fish sauce

1 tbsp. sesame oil

1 tbsp. Shaoxing (Japanese rice wine)

1 tbsp. limejuice

Cabbage slaw:

½ chinese cabbage, finely shredded 

¼ red cabbage, finely shredded

2 carrots, finely shredded

½ bunch mint, leaves removed

½ bunch coriander, leaves removed

3 limes, juice of

3 tbsp. grapeseed oil

1 tsp. honey

Pinch sea salt

Chilli Mayo:

1 cup whole egg mayo

2-3 tbsp. Sriracha chili sauce

2 tbsp. lime juice

1 tbsp. honey

Method

1.     Preheat the oven to 250˚C fan-forced and line a large baking dish with baking paper. Take the pork belly out of the fridge and let it come to room temperature

2.    Slice both onions into 3 even circles and lay them flat in the centre of the baking tray

3.    Generously season the pork belly with salt and sit the pork on top of the sliced onions

4.    Place in the oven and cook for 20 minutes or until the fat begins to render and crisp.

5.    Turn the oven down to 120˚C fan-forced and pour the wine into the baking dish with the pork. Cook for 4.5 to 5 hours or until incredibly tender. Slice into 0.5 cm slices when cooled

6.    To make the coriander salsa, process all the ingredients for 1 minute or until it is resembles a salsa. See image

7.    To make the cabbage slaw; toss the cabbages, carrot, mint and coriander leaves together in a large bowl. Place the lime juice, grapeseed oil, honey and salt together in a glass jar, screw the lid on tight and shake well. Dress the cabbage slaw before serving

8.    To make the chilli mayo, combine all of the ingredients together and stir until combined

9.    To assemble, smear a brioche bun with chilli mayo, top with pork slices, drizzle with coriander salsa and finish with the cabbage slaw