The Boatbuilders Yard – Pork Belly Burger on Milk Bun with Maple Bacon Jam


  • 5x Brasserie Bread Milk Buns
  • 750g Pork Belly
  • 500g Australian Bacon – diced
  • 200g Cured Bacon Streaky – sliced
  • 5x Slices American High Melt Cheese
  • 1x Pineapple – sliced
  • 1x Red Onion – sliced
  • 1x Tomato – sliced
  • 100g Jalapeno – sliced
  • ½ Baby Cos Lettuce
  • 3x Garlic cloves – minced
  • 1x Brown Onion – diced
  • 1/4 cup Maple Syrup
  • 3x tbsp. Brown Sugar
  • 1x cup Brewed Coffee
  • 1x Sprig Thyme – chopped
  • 3/4 cup Apple Cider Vinegar
  • 1 cup Water
  • 250g Mayonnaise
  • 100ml Sriracha Chilli Sauce
  • Salt & Black Pepper

Method (Makes 5):

Maple Bacon Jam – Pan fry diced bacon in a heavy base until crispy. Remove bacon and sauté brown onion and 2 cloves of minced garlic in the same pan. Return bacon to the pan, add maple syrup, brown sugar, coffee, thyme, apple cider vinegar and cook until the consistency of a syrup. Add ¼ cup of water at a time, allowing it to reduce each time until 1 cup of water has been incorporated. Let mixture cool before serving or transferring to a jar.

Sriracha Mayo – In a food processor, blitz mayonnaise, sriracha chilli sauce and 1 clove of minced garlic.

Pork Belly – With a sharp knife, cut the pork belly into 150g strips. Heat a heavy frying pan over high heat and add the oil. Season the pork with salt & black pepper and fry on one side until well browned, about 3 minutes, then turn and fry for another 2 minutes. Remove from the pan and rest on a warm plate.

To serve –  Grill the cured bacon streaky slices. Grill pineapple slices until lightly brown.

Lightly toast burger bun. Spread generous amounts of maple bacon jam on the bottom and Sriracha mayo on the top half of the bun.

Assemble the burger by layering American high melt cheese, crispy pork belly strips, grilled pineapple, grilled cured streaky bacon, red onion, tomato, jalapenos and lettuce.

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