INGREDIENTS
600g rindless pork belly, sliced into 6-8mm thick strips
Salt flakes
6 brioche rolls
Sriracha mayo
GLAZE
100ml kecap manis
100ml malt vinegar
2 tablespoons olive oil
100g brown sugar
50g smoked paprika
1 tablespoon chilli flakes
1 teaspoon garlic powder
1 teaspoon ground ginger
1 teaspoon ground cumin
1 teaspoon mustard powder
1 teaspoon onion powder
SLAW
1/4 red cabbage, shredded
1 large beetroot, julienned using a mandoline
1 Granny Smith apple, julienned using a mandoline
1/2 bunch fresh continental parsley, leaves coarsely chopped
1/4 bunch fresh coriander, leaves picked
1/4 bunch mint, leaves torn
Zest and juice of 1 lemon
2 tablespoons extra virgin olive oil
Salt flakes and freshly ground black pepper, to taste
METHOD
Step 1
Light a wood or charcoal fire, or preheat the barbecue on high.
Step 2
Add all the glaze ingredients to a large bowl and mix until well combined. Add the pork, making sure the slices are well covered in the glaze, and set aside for 30 minutes or so.
Step 3
When you’re ready to cook, place all the slaw ingredients in a large bowl and toss to combine.
Step 4
Once the flames have died down and the coals have a coating of white ash, grill the pork for about 2 minutes on each side. The glaze should caramelise a bit, which is when things start to get mouth-watering. Season pork well with salt as it comes off the grill.
Step 5
Slice the rolls in half and give them a light toasting on the grill.
Step 6
Smear a generous amount of sriracha mayo on the bases of the rolls. Add a good handful of slaw and then the pork. Close with the roll lid and serve immediately.
