This page may contain affiliate links. Any commissions earned means I can continue providing you free recipes. You can see the full disclaimer here. https://wp.me/Par0A1-uK
When talk started going around about a Pork Belly Burger, I instantly knew I wanted to try it! Not being able to find anywhere that actually made one, I decided I would have to make one myself and since we already eat pork belly pretty often, all I had to do is think of what kind of fillings to put with it.
Since the pork belly makes up the bun of this Pork Belly Burger, I didn’t want to add further meat to the fillings but add things that would go well with the pork belly and add some freshness since pork belly is always such a heavy food.
Coleslaw is my number one pick for a side to go with pork belly, with avocado being a close second. So I decided to use those, except instead of making up a coleslaw I used shredded red and green cabbage on its own on top of the avocado, with a dollop of garlic aioli on top as a ‘sauce’.
All in all it’s an incredibly basic dish, but everything goes together brilliantly and in the end it looks impressive and tastes delicious! You can vary up the fillings and add what you like to suit your own tastes, but I recommend sticking to fresh veg and salad type ingredients. The same goes for the aioli especially if you want to cut down on the fat or calories in the dish.
The Pork Belly Burgers are pretty small to look at as far as burgers go, but the high healthy fats makes them incredibly filling. One is all you’ll need! You can use your own method for cooking pork belly, buy store bought or you can use our recipe for Air Fryer Pork Belly or Crispy Pork Belly.
Pork Belly Burger
Ingredients
- 1 piece roasted pork belly I use pieces around 1kg/2.2lbs when raw
- 2 cups shredded green cabbage
- 2 cups shredded red cabbage
- 2 avocadoes
- 1/2 cup Homemade Mayo
- 1/2 cube garlic paste or 2 tsp minced garlic
Instructions
- Make pork belly using your preferred method or either our Air Fryer Pork Belly or Crispy Pork Belly. When you score the rind, keep in mind that you’ll want to cut it into quarters and make incisions for that so it will be easier to cut later.
- Mix garlic paste with homemade mayo and slice avocado. Toss together red and green cabbage.
- Cut your pork belly into quarters, then turn each piece on its side and cut in half to make your ‘burger bun’. Top the bottoms of the pork belly buns with avocado, a mound of cabbage and top with a dollop of aioli.
- Top the burgers with the crackling top parts of the pork belly to finish the burgers and serve.
Video
Notes
Nutrition
[…] Pork Belly Burgers […]