kg pork belly, scored
1 onion, roughly sliced
½ head garlic
1 tsp. 5 spice
1 tsp. salt
3 bay leaves
400ml rice bran oil
½ cup mayonnaise
Hot chilli sauce
½ cup kimchi*
Handful of mint leaves
Handful of coriander leaves
12-14 mini soft white burger buns, cut into two
(*Korean pickled cabbage: available from all good Asian grocers)
Place the pork skin-side up on a wire rack over the sink. Boil a kettle of water and pour over the pork skin. Using a lot of absorbent paper, pat the pork dry. Place in a deep tray and leave in the in fridge overnight to air dry.
The following day, pre-heat the oven to 160C. Rub the pork with salt and 5 spice. Add the onion, bay leaves, garlic and oil to the tray and cover tightly with foil. Place in the oven and cook for 4 hours or until the meat is soft. Drain from the oil.
Turn the grill on and return the pork belly to the oven to crisp-up the skin. Keep an eye on this, as you do not want it to burn. Allow the meat to cool slightly before removing the crackling and portioning; then shred the remaining meat.
To assemble, dollop mayonnaise and chilli sauce on one side of the bun. Add a small amount of kimchi, coriander and mint leaf and finally add a generous heap of the pork belly and a small piece of crackling. Sandwich and secure in place with a toothpick.