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Home > Recipes > Roast pork-belly sliders

Roast pork-belly sliders
( SERVES 12 )

Annabelle White

Publication: NZ Woman's Weekly

NZ Woman's Weekly

Ratings: 4.0 / 5 FROM 1

Roast pork-belly sliders

4.0 / 5 FROM 1

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

  1. 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.
  2. 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.
  3. Heat oven to 180C fan bake. Discard brine and put pork skin-side up in a roasting dish. 
  4. 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. 
  5. Rest for 15 minutes. Slice.
  6. To serve, open up the buns, add pork, top with cucumber, spring onion, hoisin and a little sriracha or hot Asian chilli sauce.
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Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

© NZME. Publishing Ltd, 2019

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