Fennel pork belly sliders with kimchi

Recipes / Meat

For the ultimate comfort food, tuck into these mouth-watering sliders loaded with crispy pork belly, wasabi mayo, kimchi and fresh coriander.

Recipe «Fennel pork belly sliders with kimchi» presented in category Recipes / Meat, to prepare this dish you will need no more 2:00 minutes. To make this dish at home by prescription from the author sheff would need: 1.2kg Coles Australian Pork Belly Roast, 1 tbsp olive oil, 1 tsp sea salt flakes, 1 tsp fennel seeds, 2 brown onions, cut into wedges , 1 cup salt-reduced chicken stock, 2/3 cup mayonnaise, 1 tsp wasabi paste , 12 Coles Bakery Vietnamese Rolls or Hot Dog Rolls, split, 2 womboks , thinly sliced, 2 tbsp salt, 2 carrots, peeled, cut into matchsticks, 6 spring onions, thinly sliced, 2 cups coriander sprigs, 1 tbsp ginger, finely grated, 2 garlic cloves, crushed.

Ingredients:

  • 1.2kg Coles Australian Pork Belly Roast 
  • 1 tbsp olive oil 
  • 1 tsp sea salt flakes 
  • 1 tsp fennel seeds 
  • 2 brown onions, cut into wedges 
  • 1 cup salt-reduced chicken stock 
  • 2/3 cup mayonnaise 
  • 1 tsp wasabi paste 
  • 12 Coles Bakery Vietnamese Rolls or Hot Dog Rolls, split 
  • 2 womboks , thinly sliced 
  • 2 tbsp salt 
  • 2 carrots, peeled, cut into matchsticks 
  • 6 spring onions, thinly sliced 
  • 2 cups coriander sprigs 
  • 1 tbsp ginger, finely grated 
  • 2 garlic cloves, crushed 
  • 1 tbsp fish sauce 
  • 1 tbsp Sriracha or chilli sauce 
  • 1 tbsp caster sugar 
  • 1 tbsp rice wine vinegar 

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.