Pork Belly Burger with Celeriac Remoulade
“Butterflied pork belly strips, marinated in a smoky-sweet glaze and pressed flat on a hot griddle, served in a toasted milk bun with a heap of celeriac remoulade. The crispy rendered skin makes and excellent garnish – don’t skip it” – Darren O’Rourke
Ingredients
Pork
- 600g Otway Pork Belly strips, skin on
- 60g tomato ketchup
- 15ml Worcestershire sauce
- 15g brown sugar
- 5g English mustard
- Salt
Celeriac Remoulade
- 1 celeriac, peeled
- 1 lemon, juiced
- 40g capers, roughly chopped
- 1/2 bunch flat-leaf parsley, leaves picked and roughly chopped
- 1/2 bunch five, finely chopped
- small handful basic leaves, roughly torn
- 30g mayonnaise
- 15ml white wine vinegar
- salt and freshly cracked black pepper, to taste
To serve
- 4 milk buns
- Reserved pork skin for crackling
Method
Preheat oven to 180°C (160°C fan-forced). Remove skin from pork belly, keeping as little fat on the skin as possible. Set the skin aside.
Lay the skin flat on a baking tray lined with baking paper. Cover with another sheet of baking paper and place a second baking tray on top to keep the skin flat. Bake until crisp and golden, about 20-25 minutes, checking regularly as ovens vary. Set aside.
Butterfly each pork belly strip by slicing almost all the way through lengthways and opening it out flat. Score the surface in a crosshatch pattern to help tenderise the meat and allow the marinade to penetrate.
Combine the ketchup, Worcestershire sauce, brown sugar and English mustard in a bowl. Add the pork, turn to coat and marinate for at least 2 hours.
Meanwhile, make the remoulade. Thinly slice the celeriac, then stack and cut into thin matchsticks. Place in a bowl of cold water with the lemon juice to prevent discolouring.
Drain the celeriac well and combine in a bowl with the capers, parsley, chives and basil. Add the mayonnaise and white wine vinegar, toss to coat and season to taste.
Heat a griddle pan or heavy-based frying pan over high heat. Cook the pork belly, pressing down firmly with a heavy pan or tray to prevent curling, until caramelised on one side. Flip and repeat. Brush any excess marinade over the pork as it cooks, taking care not to let the sugar burn. The pork will cook quickly due to the thin cut and scoring, about 3-4 minutes per side.
Toast or lightly steam the buns. Layer sliced pork belly on the base, top generously with remoulade and finish with a piece of crackling.
Chefs tip
- The pork belly can be marinated overnight for a deeper flavour.
- The crackling can be made ahead and kept in an airtight container for up to 2 days.
Created by Darren O’Rourke for Harris Farm
