OH! Magazine - Australian Version December 2013 (Australian Version) | Page 19

( OH YUM )

PORK BELLY
SLIDERS WITH
SPICY CARAMEL
SAUCE

These recipes are sourced from
Sliders and Rollers: Mini burgers and
hot dogs, by David Cowie
($35, New Holland Publishing)

What you’ll need
1kg boneless pork belly
1 cup water
½ cup sugar
1 to 2 long red chillies, deseeded
1 teaspoon fish sauce
1 tablespoon soy sauce
Juice from ½ lime
½ cup fresh coriander
Salt and pepper to taste
12 brioche buns

How to make it
Pre-heat the oven to 220°C.
Score the pork belly skin at 1cm intervals in
squares that are the same size as the buns.
Place the pork on a rack in a roasting pan, skinside up. Pat dry the pork belly with paper towel
and rub salt into the skin. Pour water into the
roasting pan, enough to fill the pan to just
under the rack. Place in the oven and roast for
30 minutes or until the skin is crispy. Reduce
the heat to 180°C and roast for a further 1½
hours or until the meat is tender, topping up
with water as necessary. Remove the pork and
cut into squares to fit the buns, as scored
before cooking.
In a saucepan, bring the water and sugar to
the boil. Boil until it starts to caramelise. Add
the chillies, fish sauce and the soy. Reduce the
heat and simmer until the liquid has reduced
by half, then squeeze in the lime juice then set
aside for later use.
Slice the buns in half lengthways. To assemble
the sliders, add a piece of pork and drizzle over
with some caramel dressing. Top with a few
coriander leaves then the top bun. Hold together
with a cocktail stick or toothpick.

( OH! MAGAZINE ) ISSUE 5

19