Tom Walton's Crispy Roast Pork Belly Burgers

Serves: 6
Prep time:

Pork Belly, Skin On1.2 kg
Olive Oil4 tsp
Flake Salt, Black Pepper
Small White Cabbage, Shredded1/4
Small Red Cabbage, Shredded1/4
Carrot, Peeled & Shredded1
Kale Leaves, Finely Chopped2 Handfuls
Spring Onions, Finely Sliced3
Flat Parsley Leaves, Roughly Chopped1 Handful
Birch & Waite Burger Sauce & Dressing2 Bottles
Preferred Burger Buns 6


  1. Remove the pork belly from any packaging and pat dry with paper towel. Using a small sharp knife, make cuts through the skin, 1cm apart, not cutting into the flesh. If time, leave the pork belly uncovered in the fridge for 1-2 hours or overnight.
  2. Preheat an oven to 190C. When ready to cook the pork belly, place it in the sink on a wire rack and pour some boiling water over the skin then pat really dry with paper towel.
  3. Place the pork, on the rack, into a baking tray. Flip the pork belly over and season the meat with 2 tsp olive oil, salt and pepper. Flip back and rub 2 tsp of olive oil and 2 tbsp of flake salt into the skin.
  4. Roast for 1 hour then turn heat up to 240C and continue to cook for 30-40 minutes until the skin is crisp and golden.
  5. For the slaw, combine the cabbages, carrot, kale, fennel, spring onions, parsley and 2/3 of a bottle of Birch & Waite Burger Sauce & Dressing. Season to taste.
  6. Toast the inside of the burger buns and pour over a little burger sauce. Pile in a generous amount of slaw, thinly slice the pork belly, and pile on top, finishing with a little more sauce and the bun tops. Serve extra slaw on the side.

Recipe created by Tom Walton for Birch & Waite

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