We are lucky enough to live just around the corner from a fantastic Melbourne Pub. Not only has it got a great vibe, but the wine list is cracking and the chef is brilliant. The menu changes regularly but the sliders remain on the sharing menu in one form or another. I certainly couldn't name my favourite to date: pulled pork, slow roasted lamb, bbq chicken... the list goes on. But as I picked up a lovely piece of pork belly from the butcher, pork belly brioche sliders it is!
Crispy Pork Belly Brioche Sliders with Pickled Vegies and Chilli Lime Mayo
1 kg pork
1 carrot
1 lebanese cucumber
125 ml rice wine
50 g Sugar
2 tablespoons mayonnaise
1 limeChilli flakes to taste
7g yeast
140 ml luke warm milk
300g bread or plain flour
40g butter at room temperature
1 tsp white sugar
2 egg yolks
1 egg
1 teaspoon salt
A few coriander leaves
Score the skin of the pork belly well, carefully pour
boiling water over the skin side of the pork and then leave uncovered in the
fridge for atleast 6 hours to dry
Combine milk and yeast in a bowl, leave for 5 minutes
Mix flour, butter, sugar, yolks, egg and salt in an electric
mixer with dough hook
Gradually add milk mix until an elastic dough forms
Cover and set aside for 2 hours
Combine rice wine and sugar in a small saucepan, heat and
stir until the sugar is dissolved. Leave wine mix to cool
Grate the cucumber and carrot and add to the rice wine,
place in a non reactive container and store in the fridge
Divide into 8 pieces, roll into balls and place on an oven
tray lined with baking paper, set aside for another 1 hour
Rub a generous amount of salt into the pork skin, drizzle
with 1 tablespoon of olive oil and put in a preheated oven at 220 for 30
minutes
Turn down the oven to 160 degree and continue to cook pork
belly for an additional 30 minutes
Cover pork with aluminium foil and let rest for 20 minutes
Bake brioche rolls in the oven at 180 degrees for 20 minutes
Combine the mayonnaise, lime and chilli flakes
Thinly slice the pork then dice
Assemble buns with a smear of mayonnaise, pickled carrot
& cucumber, coriander leaves and pork.