How to Cook a Bunless Pork Belly Sandwich

A paleo chef in Sydney Australia posted a photo of his creation and I thought I would create a video recipe for this gluten-free, paleo, meat loves, heavenly Pork belly burger with kimchi and garlic aioli.

Ingredients

• Pork Belly
• Salt
• Chinese Five Spice
• Lettuce
• Cherry Tomatoes
• Kimchi
• Avocado

Roughly chop one onion.

The reason for sitting the pork belly on a bed of veg is to lift it off the pan and it adds a little bit of flavour to the meat.

Next roughly chop a carrot.

Spread the veg across the tray.

Gather together a few metal skewer and tape them together.

Using the skewers begin to poke holes into the skin, this will help the skin crackle evenly.

Once the skin has been completely poked, cut the pork belly in half.

Then sprinkle over a pinch of salt.

Next place the pork belly on the tray lined with veg.

Spread salt across the skin, this will also help the skin to crackle.

Add a few pieces of wood to the charcoal to add some smoke.

Cook for a total of 4 hours.

Two hours into the cook, make sure to turn the pork belly so it evenly cooks.

Take it off the bbq and let it rest uncover for 20 to 30 minutes.

You'll need lettuce, cherry tomatoes, sliced avocado and kimchi which is salted and fermented vegs.

The kimchi adds an amazing flavor which cuts through the richness of the pork belly.

You can find it in most Asian supermarkets.

Lay out the pork as you would a sandwich.

First, add a layer of lettuce.

Then a layer of cherry tomatoes.

Follow with a layer of kimchi.

Finally, a layer of avocado slices.

To top it off spread over some garlic aioli.

There you have it! A Pork Belly Burger, the twist is the pork belly is the bun!