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Mexican Chipotle Pork Belly burger

Soft bun, melt in the mouth meat, crunchy crackling and crisp raw veggies. Sink your teeth into this!

March 6, 2018

Mexican Chipotle Pork Belly burger

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Mexican Chipotle Pork Belly Burgers

ingredients for four

pork and marinade

30gm fresh coriander
2Tbsp coconut or raw sugar
pinch of salt flakes
200gm tin chipotle chillis in adobo sauce (see notes)
600gm x 1cm thick pork belly slices, skin on

accompaniments

125gm red cabbage
100gm carrot
coriander leaves from above ingredients
4Tbsp whole egg mayonnaise
½tsp ground cumin
1 x medium lime
4 x soft buns of your choice

method

  1. Pre-heat oven to 210°C.
  2. Remove skin from pork and set aside to dry on wire cooling rack (the longer the better, overnight in the fridge is ideal if time permits).
  3. Make marinade. Strip leaves from coriander and set aside in bowl. Clean roots and finely chop with stalks. Place prepared coriander in deep bowl or jug and add sugar, salt and the contents from tin of chipotle chillis in adobo. Blend to a smooth sauce with stick blender.
  4. Use 3 to 4 tablespoons of marinade mix to smother over pork. Set aside for 15 minutes.
  5. Rub skin with olive oil and scatter generously with salt flakes. Replace skin side up onto wire rack over deep roasting pan. Place in oven and cook for 10 minutes, turn tray around and cook for further 5 to 10 minutes, until crisp and blistered. Remove from oven and set aside.
  6. Meanwhile place marinade-coated pork belly slices on a large baking tray lined with non-stick baking paper. Scatter with a touch more salt. Bake for 10 minutes, turn pork over and bake for further 5 to 10 minutes, depending on thickness of slices, until caramelized.
  7. While pork is cooking, prepare accompaniments. Finely shred red cabbage and run peeled carrot through a mandolin to make julienne (matchsticks) add to coriander

cooks notes:

  • Chipotle chillis in adobo are avaiable from good food stores stocking Mexican products. If you live loacally to us, The Good Grocer in Applecross (on Ardross St) stocks them. Chipotles are smoked dried chillis in a tomato sauce so pack a bit of heat! Served as above though, they are quite harmless.
  • Blitz the whole tin and freeze any remaining sauce to use next time you make this.
  • Lower the carbs. Serve without bun (simple carbs) and increase salad componets (complex carbs), dressing the coleslaw with the mayonnaise.
  • If using homemade mayo you may find adding an extra pinch of salt will

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Meet the team

Tracey Cotterell

Tracey Cotterell
FOUNDER, MANAGING DIRECTOR AND TEACHER
Tracey Cotterell

TECH DIP HOTEL CATERING AND INSTITUTIONAL MANAGEMENT

Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running

View Tracey’s full profile.

Tracey Cotterell

Tracey Cotterell

FOUNDER, MANAGING DIRECTOR AND TEACHER


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