NZ Woman's Weekly

Roast pork belly sliders

  • Meal Type

  • Servings

  • Occasion

    Special occasion

Ready in 2 1/2 hours (plus chilling), makes 12.

A little planning is needed here, but the satisfying results are well worth the effort. Serve these in small soft rolls, baps or slider buns.

  • 1 cinnamon stick, snapped into pieces
  • 1 tsp whole cloves
  • 1 tsp fennel seeds
  • 1 tsp Sichuan peppercorns
  • 1 tsp white peppercorns
  • 1 tsp chilli flakes
  • 1 star anise
  • 3 tbsp salt
  • 1 litre water
  • Fresh peel of 1 mandarin
  • 800g pork belly, skin cut 5mm apart for crackling
  • 400ml chicken stock
  • 1 tbsp vegetable oil
  • 12 small bread rolls
  • 1 cucumber, sliced
  • 2 spring onions, shredded
  • 3 tbsp hoisin sauce
  • 2 tbsp Sriracha sauce or hot Asian chilli sauce (from Asian supermarkets)

1. Put cinnamon, cloves, fennel seeds, peppercorns, chilli flakes and star anise in a dry frying pan. Toast over a low heat for 2 minutes. Use a pestle and mortar and pound until roughly ground.

2. Place ground spices in a saucepan with salt, water and mandarin peel. Bring to the boil and turn off. Pour into a large bowl to cool. Sit pork in brine, cover and chill for 12 hours.

3. Heat oven to 180°C fan bake. Discard brine and put pork skin-side up in a roasting dish. Pour in stock, oil and cover with foil. Roast 1½ hours. Remove foil and increase heat to 220°C. Cook 20 to 30 minutes until skin is golden. Rest for 15 minutes. Slice.

4. To serve, open up the buns, add pork, top with cucumber, spring onion, hoisin and a little Sriracha or hot Asian chilli sauce.

About Annabelle White

Annabelle was born and raised in New Zealand and while she does not have formal chef’s training her love of “great honest cooking” came from watching her mother cook every day after school.

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