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.
|1 tsp||Cloves, whole|
|1||Cinnamon stick, snapped into pieces|
|1 tsp||Fennel seeds|
|1 tsp||Sichuan peppercorns|
|1 tsp||Chilli flakes|
|1 tsp||White peppercorns|
|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|
|2||Spring onions, shredded|
|3 Tbsp||Hoisin sauce|
|2 Tbsp||Chilli sauce, from Asian supermarkets, or use sriracha sauce|
- 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.