• 4 Turano Brioche Buns
• 8 lettuce leaves
• 1 jalapeno - sliced
• ½ tsp chilli flakes
PORK BELLY:
• 1 kg rindless pork belly slices
• 1 liter hot chicken/veg stock
• 1 piece of ginger - peeled and finely chopped
• 3 cloves garlic - peeled and chopped in half
• 1 tbsp rice wine
• 1 tbsp caster sugar
GLAZE:
• 1 ½ tbsp vegetable oil
• 1 pinch of salt and pepper
• 1 thumb-sized piece of ginger - peeled and minced
• 1 red chilli - finely chopped
• 2 tbsp honey
• 2 tbsp brown sugar
• 3 tbsp dark soy sauce
• 1 tsp lemon grass paste
PICKLED VEGETABLES:
• ½ cucumber
• 1 small red onion
• 2 small carrots
• 1 ½ tbsp granulated sugar
• 3 tsp salt
• 3/4 cup ml cider vinegar
• 1½ cup of room temperature water

① Add all the slow cooked pork belly ingredients to a pan. Bring to the boil, then place a lid on, turn down the heat and simmer for 2 hours.
② Meanwhile, make the pickled vegetables. Use a vegetable peeler to peel the cucumber into thin strips, right up until you reach the seeds. Peel and slice the red onions thinly. Peel the carrots, remove the ends and discard. Peel strips from the carrots using the vegetable peeler.
③ Place the cucumber strips into one small mason jar (make sure jars are spotlessly clean), the red onion slices into a second jar and the carrots strips into a third. Add half a tablespoon of sugar and 1 teaspoon of salt to each jar. Divide the vinegar and water between the three jars. Place a lid on each jar and place in the refrigerator for at least an hour (they’ll keep for up to 2-3 weeks).
④ When the pork is ready, turn off the heat and drain the pork and pat dry.
⑤ Add 1 tbsp. of the oil to a frying pan, and then mix the remaining glaze ingredients in a small bowl. Heat the oil and add in the pork, salt and pepper, frying on a high heat, turning regularly, until the pork starts to turn golden. Now pour the glaze over the pork and continue to cook until the pork looks dark and sticky. Remove from the heat.
⑥ To assemble, open the brioche buns and place lettuce leaves on the bottom. Top with a few strips of drained, pickled carrot, then add the pork belly slices – 3 per burger. Add drained cucumber slices and red onion slices, the sprinkle on a few jalapenos and chilli flakes. Place the tops on the buns and serve.