This is a roasted pork belly burger with a soy and five-spice marinade, topped with hoisin, coleslaw, and pickled cucumbers on a brioche bun. It takes about two hours start to finish, plus marinating time. The payoff is a burger with genuinely crispy skin and tender meat that you just can’t get from a patty.
Why this recipe works
Two things make or break this burger. First, scoring the skin deeply enough — you want cuts that go through the skin and into the fat but stop before the meat. Shallow scores steam instead of crisp. Second, the two-stage roasting: 180°C (350°F) renders the fat slowly so the meat stays tender, then the blast at 220°C (430°F) drives off surface moisture fast and puffs the skin into crackling. Skip the high-heat finish and you get chewy skin no matter how good the marinade is. Everything else — the marinade, the toppings — supports those two steps.
Ingredient notes
- Five-spice powder: If you don’t have it, a pinch each of ground cinnamon, cloves, and black pepper gets you close enough. It won’t be identical, but it works.
- Rice wine vinegar: Plain white vinegar or apple cider vinegar both substitute fine — use the same amount. The acidity is what matters here, not the specific flavor.
- Hoisin sauce: Oyster sauce thinned with a little honey is a reasonable swap if your pantry is short. The flavor profile shifts slightly but still pairs well with the pork.
- Brioche buns: Any soft, slightly enriched bun works — potato rolls or milk buns hold up well. A standard burger bun is fine too; just toast it well so it doesn’t go soggy under the pork.
- Pickled cucumbers: Store-bought dill pickles work. If you want to quick-pickle your own, thin cucumber slices in white vinegar with a pinch of sugar and salt for 20 minutes does the job.
Common problems and fixes
- Skin blisters unevenly or stays rubbery: The skin was probably wet going into the oven. Pat it completely dry with paper towels after marinating and before roasting — any surface moisture prevents crisping.
- Marinade burns on the roasting tray: The sugar in the marinade scorches at high heat. Line your tray with foil and add a splash of water to the bottom before the high-heat stage to prevent bitter char smoke.
- Pork belly slices fall apart when you cut them: Let the meat rest for at least 10 minutes after pulling it from the oven. Cutting too soon causes it to shred. A sharp knife and confident, single-stroke cuts also help.
- Burger goes soggy fast: Assemble right before eating. If you’re feeding a group, keep components separate and let people build their own. The coleslaw releases liquid quickly once it’s on warm meat. Skip the extra dressing on the slaw — it makes the bun wet faster.
- Pork belly is fatty but not tender: The internal temperature needs to reach at least 160°F (71°C) and the fat needs time to render. If your piece is thicker than about 1.5 inches, add 10–15 minutes to the low-heat roasting stage before cranking the temperature.
Make-ahead notes
The marinated pork belly keeps in the fridge for up to 24 hours before roasting — longer than that and the vinegar starts to break down the texture. Once roasted and cooled, leftovers keep well wrapped in the fridge for 3 days. To reheat, place slices skin-side up in a dry skillet over medium-high heat for 3–4 minutes; this brings the crackling back better than the oven does. You can also freeze fully cooked slices for up to 2 months — thaw overnight in the fridge, then reheat in the skillet the same way. The coleslaw and pickled cucumbers should always be made fresh or kept separate; they don’t freeze and they go limp quickly once dressed.
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.
Notes
Nutrition
Frequently asked questions
Can I use pork belly without the skin?
Yes, but you won’t get crackling. Skinless pork belly still roasts well and the marinade flavors come through — you just lose the textural contrast that makes this burger distinctive. If crackling is the point, look for skin-on at an Asian grocery or ask a butcher.
How long should I actually marinate the pork belly?
A minimum of 2 hours gives decent flavor penetration, but overnight is noticeably better. Don’t go past 24 hours — the rice wine vinegar starts to affect the texture of the meat surface.
My oven runs hot. Should I adjust the temperatures?
Yes — drop the first stage to 170°C (340°F) and watch the skin closely during the high-heat blast rather than relying purely on the 15-minute timer. The skin should look golden and blistered, not dark brown.
Can I cook the pork belly on a grill instead of the oven?
Indirect heat on a covered grill works for the low-and-slow stage, but getting consistent high heat across the skin is tricky outdoors. Finishing skin-side down directly over the flames for 2–3 minutes can work, but watch it closely — the sugar in the marinade burns fast.
What can I use instead of brioche buns if I can’t find them?
Potato rolls or any soft milk bun are the best substitutes — they have a similar softness and a little richness. Standard sesame burger buns work too; just make sure to toast them well so they hold up under the pork.
Is there a way to make the coleslaw hold up longer without getting watery?
Salt the shredded cabbage, let it sit for 15 minutes, then squeeze out the liquid before dressing it. This removes the excess moisture upfront so the slaw stays crunchier for longer once it’s on the burger.