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.