The Crispy Pork Belly Burger is the epitome of culinary fusion—marrying the savory indulgence of tender, flavor-infused pork belly with the format and familiarity of a classic burger. This recipe is a bold reinterpretation inspired by street food culture, bringing together elements of Asian cuisine and modern comfort food in a way that excites both the palate and the imagination. It is a dish that takes a little extra time and care in its preparation, but the result is nothing short of extraordinary—a true celebration of flavor and texture.
The heart of the recipe lies in the pork belly—a cut of meat beloved for its rich layers of fat and tender flesh. Here, it undergoes a transformation through an aromatic marinade featuring soy sauce, rice wine vinegar, brown sugar, and five-spice powder. This Asian-inspired combination delivers a balance of umami, sweetness, acidity, and warm spice that permeates the meat, creating deep, complex flavors. Letting the pork belly marinate for several hours or even overnight allows the ingredients to work their magic, making every bite an explosion of taste.
The preparation process pays great attention to the signature crispy texture of the pork belly’s skin. Careful scoring of the skin before roasting promotes even cooking and helps the fat render beautifully, while the final blast of high heat in the oven ensures the skin becomes gloriously golden and crackling. The juxtaposition of the crackling skin and the meltingly tender meat is the ultimate sensory experience—satisfying not only for the taste buds but also for the ears as you bite into the crispy layer.
The choice of accompaniments transforms this dish into a gourmet burger experience. Toasted brioche buns bring their buttery richness to the table, perfectly complementing the intense flavors of the pork belly. A smear of hoisin sauce on the bun balances the crispy and rich pork with its tangy sweetness, while a dollop of mayonnaise on the top bun adds creaminess to the burger. Freshness and crunch come from the coleslaw and pickled cucumbers, which also introduce acidity to cut through the fattiness of the pork. These thoughtfully selected toppings harmonize to create layers of flavor and texture, making each bite a well-rounded delight.
Much of the inspiration for this recipe comes from Asian street food, where pork belly is a staple ingredient, often served in bao buns, noodle dishes, and rice bowls. By reimagining it in burger form, the Crispy Pork Belly Burger bridges the gap between traditional Asian flavors and Western culinary presentation. It’s a bold, adventurous dish that caters to the modern food lover—someone who craves innovation while still appreciating the comfort and nostalgia of a classic sandwich.
The beauty of this burger lies not only in its mouthwatering flavors but also in its adaptability. Garnishes like chili flakes, cilantro, or mint can add character and freshness, while the marinade can be tweaked for a unique personal touch. Whether served as an indulgent weekend treat, a show-stopping dinner, or even a centerpiece for a gourmet gathering, the Crispy Pork Belly Burger is a dish that never fails to impress. It’s more than just a meal—it’s an experience in flavor, texture, and creativity.
Crispy Pork Belly Burger
Ingredients
Pork Belly
- 1 kg pork belly, skin on preferably free-range
Marinade
- 3 tablespoons soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon brown sugar
- 2 teaspoons five-spice powder
For the Burger
- 4 pieces brioche burger buns toasted
- 1 cup coleslaw with a light dressing
- ½ cup pickled cucumbers thinly sliced
- ¼ cup hoisin sauce
- ¼ cup mayonnaise
Instructions
- Prepare the Pork Belly: Score the skin of the pork belly using a sharp knife. Mix soy sauce, rice wine vinegar, brown sugar, and five-spice powder in a bowl to create a marinade. Coat the pork belly evenly, cover, and refrigerate for at least 2 hours or overnight for deeper flavor.
- Preheat the Oven: Set your oven to 180°C (350°F) and let it reach the temperature while you prepare the pork belly.
- Roast the Pork Belly: Place the marinated pork belly on a roasting tray, ensuring the skin is facing up. Roast for 45 minutes. Increase the temperature to 220°C (430°F) for an additional 15 minutes or until the skin is golden and crispy.
- Assemble the Burger: Slice the rested pork belly into portions. Spread hoisin sauce on the bottom halves of the brioche buns. Add a portion of pork belly, topping with coleslaw and pickled cucumbers. Spread mayonnaise on the top halves of the buns and close the burger.