This recipe uses shredded pork belly, which is then tossed through a simple sauce made from common kitchen cupboard ingredients. Serve the crackle in the bun as a texture treat — if you can keep your hands off it!
- 2 kg crispy roast pork belly
- 2 small soft burger buns or 1 large burger bun per person
- Baja sauce
- cabbage, coriander and mint salad
- 1 onion, chopped
- 1 cinnamon stick, broken up
- 1 star anise
- 1 tsp white peppercorns
- 250 ml (1 cup) water
- 1 tsp salt
- 1 tsp sugar
- 2 tbsp ketchup
- 1 tbsp sweet chilli sauce
- 1 tsp English mustard
- 1 tsp kecap manis
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
To make the sauce, boil together the onion, cinnamon, star anise, peppercorns and water until the water has reduced by half. Discard the cinnamon, star anise and peppercorns. Add the remaining sauce ingredients to the onion water and puree with a stick blender. Simmer for another 5 minutes and remove from the heat.
Prepare your barbecue for direct cooking over a high heat.
To make the sliders, shred or finely chop the pork belly, keeping the crackling separate. Add the shredded meat to a roasting tin and place on the barbecue. Add the sauce to moisten the meat and heat well. Transfer the meat to a serving platter. Serve the buns, Baja sauce and salad separately.
Now invite your guests to build their own sliders — bun, salad, Baja sauce, pork!
Recipe and image from Ben’s BBQ Bible, Ben O’Donoghue (Hardie Grant Books, $39.95, pbk).