Asian-style pork belly sliders

The cook, step by step.

1. 1

   Step 1

   Done

   We start in this recipe by mixing all the herbs for the herb mix together and preferably also jacking to a fine powder. Afterwards we mix the ingredients for the glaze and stir this well. Finally, we mix the sriracha with the mayonnaise and stir this well. The glaze and mayonnaise then go into the refrigerator and now is the right time to remove the cucumber and bos onion from the fridge

2. 2

   Step 2

   Done

   Now wash the spring onion and cut into very fine rings. Then grab the cucumber and make long strips/strings with the peeler over the length. Put both of these back in the cooler.

3. 3

   Step 3

   Done

   We now take the pork belly out of the cooling and pat it dry well. My play was pretty big, so I cut it by 2s. Then cut the fat cap crosswise with a sharp knife but do not cut through it. Afterwards, sprinkle the pork belly around with the homemade herb mix.

4. 4

   Step 4

   Done

   Now the meat goes on the barbecue at a dome temperature of 140 degrees Celsius. Put the core thermometer in the meat and set it to an internal temperature of 84 degrees. Now close the lid and cook the meat for about 3 hours without opening the lid too much, because this slowed down the gaping process. After 3 hours we paint the meat all around with the glaze and then we cook it until the desired internal temperature of 84 degrees is reached. After this we leave the meat to rest for about 15 minutes under a piece of aluminium foil.

   Internal temperature: 84°C3h
5. 5

   Step 5

   Done

   Prepare the small hamburger rolls according to the package and cut the pork belly into 1cm thick slices. Now smear the sandwiches with the sriracha mayonnaise, then put the pork belly on it. And top off with a cucumber whirlwind and some finely cut bushes onions. Enjoy it!