Roast pork-belly sliders
A little planning is needed here, but the satisfying results are well worth the effort. Serve these in small soft rolls, baps or slider buns.
Ingredients
| 1 tsp | Cloves, whole |
| 1 | Cinnamon stick, snapped into pieces |
| 1 tsp | Fennel seeds |
| 1 tsp | Sichuan peppercorns |
| 3 Tbsp | Salt |
| 1 Ltr | Water |
| 1 tsp | Chilli flakes |
| 1 tsp | White peppercorns |
| 1 | Star anise |
| 1 | Mandarin, peel only |
| 800 g | Pork belly, skin cut 5mm apart for crackling |
| 400 ml | Chicken stock |
| 1 Tbsp | Vegetable oil |
| 12 | Bread rolls, small |
| 1 | Cucumber, sliced |
| 2 | Spring onions, shredded |
| 3 Tbsp | Hoisin sauce |
| 2 Tbsp | Chilli sauce, from Asian supermarkets, or use sriracha sauce |
Directions
- Put cinnamon, cloves, fennel seeds, peppercorns, chilli flakes and star anise in a dry frying pan. Toast over a low heat for 2 minutes. Use a pestle and mortar and pound until roughly ground.
- Place ground spices in a saucepan with salt, water and mandarin peel. Bring to the boil and turn off. Pour into a large bowl to cool. Sit pork in brine, cover and chill for 12 hours.
- Heat oven to 180C fan bake. Discard brine and put pork skin-side up in a roasting dish.
- Pour in stock, oil and cover with foil. Roast 1½ hours. Remove foil and increase heat to 220C. Cook 20 to 30 minutes until skin is golden.
- Rest for 15 minutes. Slice.
- To serve, open up the buns, add pork, top with cucumber, spring onion, hoisin and a little sriracha or hot Asian chilli sauce.
http://www.bite.co.nz/recipe/8721/Roast-porkbelly-sliders/
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