I love a satay sauce and my quick version using peanut butter with hoisin sauce and sriracha is a great hack for a delicious sauce that's full of flavour! Served in a fluffy bun, this one's so tasty. The quick carrot and cucumber pickles are great to make an extra batch of it and use up in salads or sandwiches.
Prep
10 min
Cook
35 min
Serves
4
Difficulty
Easy
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Ingredients
pork belly 500 g
smooth peanut butter 2 tbsp
hoisin sauce 4 tbsp
sriracha 1 tbsp
carrot 1 (sliced)
cucumber 1 (sliced)
cider vinegar splash
chilli flakes 1 tsp
burger buns 4 (sliced)
Method
Cook the pork belly
If you’re using the oven, preheat the oven to 200°C/Fan 180°C. Once the oven is hot, place the pork belly on a baking tray and bake for 35 minutes, turning halfway.
If you’re using a BBQ, preheat your BBQ to high and cook pork belly for 8-10 minutes, turning 2-4 times until cooked and has a nice crisp finish.
Make the satay sauce
While the pork belly is cooking, make the satay sauce. In a small bowl combine the peanut butter, hoisin sauce, Sriracha (you can use more or less depending on your preference), add a splash of hot water to loosen the sauce and season to taste with salt.
Make the pickled salad
For the pickled salad - peel or thinly slice the carrot (you can use a vegetable peeler for this) and the cucumber.
In a bowl combine the vegetables with a splash of cider vinegar and a pinch of chilli flakes. Scrunch up with your fingers and leave to pickle until you assemble your buns.
Plate up
Slice the burger buns, then toast them on the BBQ, or in a dry frying pan over a medium heat for a few minutes. Load up the buns with the cooked pork belly, satay-style sauce and the pickled salad. Enjoy!
