Sticky Pork Belly Burgers

Sticky, spicy and its sure to be a favourite with customers. Serve with Kara’s newest launch, the seeded brioche bun for an indulgent must have burger option.

180 Mins



4 Kara Seeded Brioche Buns,

12 sliced of Lacinato Kale

4 Spring Onions, chopped

1Kg Rindless Pork Belly Slices

1ltr Hot Chicken Stock

Thumb size piece of Ginger, chopped

3 cloves Garlic, chopped

1 tbsp Rice Wine

1 tbsp Caster Sugar



3 tbsp Dark Soy Sauce

1 tsp Ginger, minced

1 Red Chilli, chopped

1 tbsp Honey

2 tbsp Brown Sugar

1 tsp Lemongrass Paste


Add the pork belly, chicken stock, ginger, garlic, rice wine and sugar to a large heavy-based pan.

Bring to the boil, then place a lid on, turn down the heat and simmer for 2 hours.

When the pork is ready, turn off the heat and drain the pork and pat dry. You can reserve the liquid if you like for ramen dishes.

Add the oil to a large frying pan and heat over a medium-high heat.

Add in the pork to the pan and sprinkle with a good pinch of salt and pepper, then fry, turning a couple of times, until the pork starts to turn golden – about 5-6 minutes.

While the pork is frying, mix together the glaze ingredients in a small bowl.

Once the pork is golden, you can carefully spoon any excess fat out of the pan

Now pour the glaze over the pork and continue to cook until the pork looks dark and sticky. Remove from the heat.

To assemble the buns, take Kara’s Seeded Brioche Buns and toast the inside under a grill for 1-2 minutes. Take the base of the bun and place 2-3 pieces of wilted kale onto each- to wilt the Kale, place 1 tsp of water in a pan. Heat the pan and place in the kale. Place a lid over the top for 1-2 minutes. Once wilted, pat dry and sprinkle over some sea salt.

Top with the 2-3 pork belly slices and garnish with the sliced spring onion. Serve with French fries.


Recipe taken from Kitchen Sanctuary.


This recipe uses

MK4.5 Seeded Brioche Style Bun


MK4.5 Seeded Brioche Style Bun

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