Crispy Hoisin Pork Belly Brioche Buns

Name: Crispy Hoisin Pork Belly Brioche Buns
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Ingredients: 2 garlic cloves, crushed; 2 tbsp freshly grated root ginger; 4 tbsp hoisin sauce; 3 tbsp soy sauce; 3 tbsp honey; 3 tbsp dark muscovado sugar; 500 g rindless pork belly slices, cut into 7.5 cm pieces; 200 ml rice wine vinegar; 1 tbsp caster sugar; 1 tsp sea salt; 2 red onions, thinly sliced; 1 large carrot, julienned; 100 g radishes, trimmed and thinly sliced; 2 tbsp mayonnaise; 1 tsp wasabi; 4-6 brioche buns, lightly toasted; 50 g soft lettuce leaves

Preparation info

Serves
4-6

Difficulty
Easy
Ready in
2 hr 30

Appears in

Neven Maguire's Midweek Meals

By Neven Maguire

Published 2020

About

Melt-in-the-mouth pork belly in a sticky hoisin barbecue sauce is perfect for filling soft brioche buns with some pickled vegetables to cut through the richness. The pickled vegetables will last up to two weeks in a sterilised jar in the fridge.

Ingredients

2 garlic cloves, crushed
2 tbsp freshly grated root ginger
4 tbsp

Starter
Main course

Method

Preheat the oven to 160°C (325°F/gas mark 3).

Mix the garlic, ginger, hoisin, soy, honey, muscovado and vinegar in a bowl. Put 4 tablespoons of the marinade into a small casserole and pour in 50ml of water, stirring to combine. Add the pork belly pieces, then cover with a lid a