For the ultimate comfort food, tuck into these mouth-watering sliders loaded with crispy pork belly, wasabi mayo, kimchi and fresh coriander.
- Preheat oven to 230C. Place pork on a clean work surface. Pat rind dry with paper towel. Use a sharp knife to score rind in thin straight lines. Drizzle with oil. Sprinkle with salt and fennel seeds, rubbing over rind and into the cuts.
- Place onion in the base of a roasting pan. Place the pork, rind-side up, on top. Roast for 30 mins or until skin begins to crackle. Reduce heat to 160C. Pour the stock around the base of the pork. Roast for 1 1/2 hours or until pork is very tender. Set aside for 15 mins to rest. Thinly slice.
- Meanwhile, to make the kimchi, place wombok in a bowl. Add the salt and toss to combine. Set aside for 1 hour to pickle. Rinse thoroughly under cold water. Drain well. Use your hands to squeeze the wombok to remove excess water. Place in a bowl with the carrot, spring onion and half the coriander. Combine the ginger, garlic, fish sauce, chilli sauce, sugar and vinegar in a bowl. Add to the cabbage mixture and toss to combine.
- Combine the mayonnaise and wasabi in a bowl. Spread mayonnaise mixture over the cut sides of each roll. Fill with pork, kimchi and remaining coriander.
You may need it
Store Spice Organizer
Surface Utensil Holder
Kitchen Utensil Set