1.5 hr Cooking Time, Serves 4
500g pork belly (skin removed)
3/4 cup kewpie toasted sesame dressing
1/2 cup sweet chilli sauce
1/2 dark salt sauce
2 garlic cloves (finely chopped)
2 tsp grated ginger
Pickled red cabbage:
1/2 head red cabbage (finely sliced)
1 tsp of each; - Coriander seed - Fennel seed - Mustard seed - Pink peppercorns
1 cup apple cider vinegar
1 cup water
1/4 cup sugar
Pre-made boa buns
Place all the marinade ingredients into a large bowl, and mix until well combined. Slice the pork belly along the sort end every 3cm, and place in the marinade. Cover and refrigerate for 6 hours or overnight.
In a small sauce pan on high heat, toast the pickling seeds until fragrant. Pull off the heat, and place in a heat proof dish to cool down slightly. In a large jam jar, mix the cider vinegar, water and sugar together until the sugar has dissolved. Add the seeds into the vinegar mix, screw the lid on and shake for a couple minutes. Set aside for a couple hours to allow the seeds to infuse into the pickling liquid. Once it’s infused, put the sliced cabbage into a large airtight container and pour over the pickling liquid. Leave in the fridge overnight.
Preheat the oven to 180 degrees, and line a deep baking dish with baking paper. Place the slices of pork belly in the baking tray, with half the marinade poured over. Cover the baking tray with aluminium foil, and place in the oven for 30 minutes.
At the 30 minute mark, remove the aluminium foil from the tray and place back into the oven for another 15 to gain colour. After that 15 minutes, flip all the pork slices over, and put back in the oven for another 15 minutes until dark and sticky. It should look almost burnt, that’s how caramelised and sticky it should be.
Cook the boa buns to the packets instructions, then arrange the buns with the furikake, alfalfa and coriander and serve with the pickled cabbage.