Pork Belly Burger

This Kosher Japanese Pork Belly Burger combines tender, savory pork belly with a unique blend of umami flavors, all nestled in a soft, fluffy bun. Topped with fresh vegetables and a tangy miso mayo, it's a delightful fusion of cultures that will tantalize your taste buds.

Ingredients

• Pork belly - 300 grams
• Kosher salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Soy sauce - 2 tablespoons
• Mirin - 1 tablespoon
• Rice vinegar - 1 teaspoon
• Sliced cucumbers - 100 grams
• Shredded carrots - 50 grams
• Napa cabbage - 50 grams
• Brioche buns - 2 pieces
• Miso paste - 1 tablespoon
• Mayonnaise - 2 tablespoons
• Green onions - 2 tablespoons, chopped

Steps

1. Preheat the oven to 160°C (320°F).
2. Season the pork belly with kosher salt and black pepper on both sides.
3. In a small bowl, mix soy sauce, mirin, and rice vinegar. Brush this mixture over the pork belly.
4. Place the pork belly on a baking tray and cover it tightly with aluminum foil. Bake for 25-30 minutes until tender.
5. While the pork is cooking, prepare the miso mayo by mixing miso paste and mayonnaise in a small bowl.
6. Thinly slice the cucumbers, shred the carrots, and chop the napa cabbage. Set aside.
7. Once the pork belly is done, remove it from the oven and let it rest for 5-10 minutes before slicing it into thick pieces.
8. Toast the brioche buns lightly on a skillet or in the oven.
9. Assemble the burgers by spreading miso mayo on the bottom half of each bun, adding slices of pork belly, and topping with cucumbers, carrots, napa cabbage, and chopped green onions.
10. Finish with the top half of the bun and serve immediately.

Nutrition

• Calories: 750
• Protein: 30 g
• Carbs: 40 g
• Fiber: 3 g
• Sugar: 6 g
• Sodium: 1100 mg
• Cholesterol: 70 mg
• Total Fat: 50 g
• Saturated Fat: 15 g
• Unsaturated Fat: 30 g
• Water: 0.3 L

Health Benefits

• Rich in protein, which supports muscle growth and repair.
• Contains healthy fats that are essential for brain health and hormone production.

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