Sticky Pork Belly Burgers Recipe

Make brine & pickle

In a heatproof measuring cup or small bowl, stir rice vinegar, water, sugar, and salt until dissolved. Place thin cucumber slices in a jar or bowl and pour brine over them. Press down so cucumbers are submerged, cover, and let sit at room temperature for at least 20 minutes (can refrigerate up to 24 hours).

Trim and score

Pat pork belly dry with paper towels. If any skin remains, remove it. Trim to even thickness and optionally score the fat lightly in a crosshatch to render more evenly.

Marinate

Whisk together soy sauce, hoisin, brown sugar, rice vinegar, sesame oil, minced garlic, grated ginger, chili paste, and 1/4 cup water. Place pork belly slices in a shallow dish or zip-top bag and pour marinade over, turning to coat. Marinate at room temperature for 20 minutes or refrigerate for up to 2 hours.

Sear

Heat a large heavy skillet or cast-iron pan over medium-high heat and add neutral oil. Remove pork from marinade (reserve marinade) and pat lightly to reduce splatter. Sear pork belly slices 2–3 minutes per side until deeply golden and caramelized. Work in batches to avoid crowding.

Braise to tender

Lower heat to medium-low. Pour reserved marinade into the pan along with 1/4 cup water. Cover and simmer gently for 20–30 minutes, turning halfway, until pork belly is tender but still sliceable. If pan gets dry, add a tablespoon or two of water as needed.

Reduce glaze

In a small bowl whisk cornstarch with cold water to make a slurry. Remove braised pork belly pieces to a plate and set aside, keeping warm. Increase heat to medium-high and pour pan juices and reserved liquid into the skillet. Add honey, hoisin, soy sauce, and rice vinegar. Bring to a simmer and cook 2–4 minutes until slightly syrupy.

Finish glaze

Stir the cornstarch slurry again and slowly whisk into simmering sauce. Cook 1–2 minutes until sauce thickens to a glossy glaze. Return pork belly to the pan and spoon glaze over each piece, cooking 1–2 minutes more so pieces are well coated and sticky. Remove from heat.

Toast buns

Mix softened butter with a pinch of salt, then spread on cut sides of buns. In a clean skillet over medium heat, toast buns cut-side down until golden, about 1–2 minutes.

Prepare Sriracha mayo

Stir together mayonnaise and 1 tsp Sriracha (adjust to taste).

Assemble burgers

On the bottom bun spread a thin layer of Sriracha mayo. Place a slice or two of glazed pork belly (depending on thickness) on top. Add a few quick-pickled cucumber slices and a little thinly sliced red onion. Sprinkle with cilantro leaves and sesame seeds if using. Finish with top bun and press gently.

Serve

Serve immediately while pork belly is warm and sticky. Provide extra napkins — these are delightfully messy.