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Char Siu Pork Burger Recipe with Asian Slaw. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.
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5 from 1 vote

Char Siu Pork Burger Recipe with Asian Slaw

My char siu pork burger recipe with Asian slaw is like the best bacon burger you've ever tried with an Asian twist. Using skinless pork belly strips marinated in the classic Chinese char siu sauce, it's a flavour-packed burger with a little kick from the Sriracha mayonnaise and a refreshing Asian-style slaw in every bite.
Prep Time20 minutes
Cook Time15 minutes
Marinating Time30 minutes
Total Time1 hour 5 minutes
Course: Dinner, Lunch
Cuisine: Australian/Chinese
Servings: 2
Calories: 1218kcal

Ingredients

  • 350 g pork belly 'bacon' skin off
  • 2 sesame seed burger buns split, toasted
  • 2 tbsp mayonnaise real egg mayo
  • 1 tbsp Sriracha or more to taste
  • 2 cucumbers peeled into ribbons
  • 2 tbsp char siu marinade see recipe here or use store-bought

Asian Slaw

  • 80 g carrot julienned
  • 80 g daikon radish julienned
  • 1 long chilli deseeded and julienned
  • 2 tbsp coriander leaves
  • 1 tsp light soy sauce

Instructions

  • Marinate the pork belly strips in the char siu marinade, making sure they all have a good coating. Marinate for 2 hours or overnight.
  • Preheat the oven to 190°C (375°F).
  • On an oven rack with a tray underneath, lay out the pork belly strips on the rack and coat with any extra marinade.
  • Cook for 10 minutes before turning and cooking for another 10 minutes. If you like crisper pork leave the pork in for longer. Leave in a warm oven when done.
  • While this is cooking, make the slaw by combining all the ingredients. Taste the slaw and if you would like it a bit sweet you can add some granulated sugar.
  • Make the Sriracha mayonnaise by simply mixing the two together in a small mixing bowl. If you love Sriracha like us, you can up the Sriracha to mayonnaise ratio.
  • Spread this Sriracha mayonnaise generously over the bases of the burger buns as this will help the slaw to stick to the bas of the burger. Add a good handful of the slaw to each bun.
  • Place the cooked pork belly strips on to of the slaw and layer the strips of cucumber on top of the pork belly strips.
  • Spread the last of the Sriracha mayonnaise on the inside of the top burger half then place it on the burger.
  • Devour immediately.

Nutrition

Calories: 1218kcal | Carbohydrates: 41g | Protein: 25g | Fat: 106g | Saturated Fat: 36g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 46g | Trans Fat: 0.03g | Cholesterol: 132mg | Sodium: 1028mg | Potassium: 1104mg | Fiber: 5g | Sugar: 16g | Vitamin A: 7178IU | Vitamin C: 59mg | Calcium: 142mg | Iron: 4mg