Recipe
Crispy Pork Belly Burger
Crisp-edged pork belly, smoky bacon mayo and sharp tomato chutney tucked into toasted brioche for a proper weekend burger.
Ingredients
Method
25 mins prep145 mins cook200 mins total
Heat the oven to 160°C fan. Season the pork belly all over with salt, pepper, smoked paprika and fennel seeds, then sit it in a small roasting tin with 150ml water and cover tightly with foil.
Roast for 2 hours until the pork is tender. Uncover, lift onto a tray and chill for at least 30 minutes so it firms up, then cut into thick burger-sized slices.
While the pork chills, fry the bacon until crisp. Finely chop half and stir it through the mayonnaise with Dijon mustard, lemon juice and a pinch of black pepper.
Make the chutney by simmering the tomatoes, red onion, vinegar, brown sugar, garlic and chilli flakes for 15–20 minutes, stirring often, until glossy and spoonable. Season with salt.
Heat a frying pan over a medium-high heat. Fry the pork belly slices for 3–4 minutes on each side until crisp, deeply golden and hot through.
Toast the brioche buns, spread the bases with bacon mayo, then add lettuce, crispy pork belly, tomato chutney and the bun lids. Serve straight away while the pork is crisp.
Notes
Roast and chill the pork belly earlier in the day if you want an easier final cook. The chilled slices crisp more evenly and are simpler to stack in the buns.
About this recipe
This crispy pork belly burger leans into big diner-style flavours without making the cooking fussy. The pork is gently roasted until tender, chilled so it slices neatly, then finished in a hot pan for golden crackling edges.
A quick bacon mayonnaise and tangy tomato chutney balance the richness, while crisp lettuce and toasted brioche keep each bite fresh, sticky and satisfying.
