These cute mini burgers are great for entertaining a crowd. You can buy the buns from gourmet food stores, or substitute with the smallest burger bun you can find.
Makes about 30
- 680-700g pork belly
- 1 tsp salt
- 1 cup apple juice
- 1 cup water
- 2 cups red cabbage, finely sliced
- 1 apple, cored, quartered and thinly sliced
- 1 stalk celery, finely sliced
- 1 tbsp parsley, chopped
- ¼ cup olive oil, plus 2 tbsp to dress the meat
- 2 tbsp balsamic vinegar
- 1 tsp caster sugar
- 1 tsp caraway seeds
- ½ tsp celery salt
- 30 slider buns to serve
1 Preheat the oven to 190ºC. Score the fat on the pork belly. Place skin side up in a roasting tray lined with baking paper.
2 Rub with salt and pour the combined apple juice and water around the meat, so the liquid comes ¾ of the way up the side of the pork belly. Roast for 30 minutes, then reduce the heat to 160ºC and roast for a further hour until the pork is tender and skin golden. Remove from the oven and allow to rest for at least 15 minutes.
3 To make the coleslaw, combine red cabbage, apple, celery and parsley. Combine the oil, vinegar, sugar and caraway seeds and dress the slaw. Remove the crackling skin from the pork and break into shards. Slice the meat very thinly and toss with the oil and celery salt. To serve, warm the slider buns and fill with sliced pork and coleslaw.
About Jo Wilcox
"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See www.jowilcox.co.nzmore of this author