Sticky Honey Pork Belly Buns
Pork belly is often an intimidating cut of meat to cook. This way on the BBQ is fool-proof and provides tender delicious pork belly rashers with crispy edges every time!
Prep: 5 minutes - Cook: 30 minutes - Serves/Makes: 4 - Difficulty: Easy - Recipe: Hayden Quinn
Ingredients
600g pork belly, patted dry with paper towels
1 tsp table salt
Honey Glaze
2 tbsp Western Star Original Salted Butter
1 tbsp Squeaky Gate extra virgin olive oil (The Mild One)
2 cloves garlic, minced
2 stalks thyme, leaves pickled
1/3 cup honey
1/4 cup balsamic vinegar
1 tbsp soy sauce
To serve
2 cups finely shredded green cabbage
1 cup coriander leaves
½ lemon, juiced
1 tbsp Western Star Original Spreadable Soft Butter, room temperature
4 brioche buns, lightly toasted
Method
Step 1. Preheat Cube (or other charcoal BBQ) for two zones of cooking. One side for direct heat and the other for indirect heat for gentle cooking. To do this, light coals as usual and once they are glowing and have ashed over, place them on only one half of the grill. If doing this on a gas bbq, simply just light one side of the burners, i.e. the left side.
Step 2. To make the glaze, heat a small saucepan over medium heat. Add the butter, olive oil and garlic and thyme and cook, stirring for 1 minute, until fragrant. Then add in the honey, balsamic vinegar and soy sauce. Cook, stirring for 5 minutes until thick and glossy. Set aside.
Step 3. Slice pork belly into 1cm-thick strips, 6cm long. Season the strips lightly with the salt all over.
Step 4. Place the pork belly pieces over the coal side of the grill, watching for any flare ups caused by the fat in the pork. Cook for 2 minutes on each side until the pork is nicely charred and browned.
Once nicely browned and crisp, move the pork pieces to the other side of the grill without the charcoal. Baste the pork with the glaze, place on the BBQ lid and cook for 20 minutes, opening up the lid to flip and baste every 5 minutes or so, until pork is deeply caramelised and tender.
Step 6. Add cabbage and coriander to a bowl, squeeze over the lemon juice and toss to coat. Serve each bun with a slather of butter, a handful of slaw and 1-2 pork belly rashers.
