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Sticky citrus pork belly buns recipe

Sticky citrus pork belly buns recipe

1 rating

Treat yourself to this mega burger with all the trimmings and you won't regret it! Pork belly is marinated in citrus, spice and soy then roasted. The flavours are complemented with sweet brioche buns and a homemade slaw. This is great weekend food that's a bit different. See method

  • Serves 4
  • Takes 2 hrs, plus marinating
  • 702 calories / serving
  • Freezable


  • 3 easy peelers, zested and juiced
  • 2 garlic cloves, crushed
  • 4cm fresh ginger, peeled and finely grated
  • 2 tbsp dark brown soft sugar
  • 1½ tbsp reduced-salt soy sauce
  • 1½ tbsp fish sauce
  • ½ tsp Chinese five spice
  • 550g pack British pork belly slices
  • 120g red cabbage, finely sliced
  • 1 eating apple, cored and sliced into matchsticks
  • 10g fresh coriander, leaves picked
  • 2 tbsp cider vinegar
  • 2 tbsp extra-virgin olive oil​
  • 4 tbsp light mayonnaise
  • 1 tsp hot chilli sauce (optional)
  • 4 brioche burger buns, halved

Each serving contains

  • Energy

  • Fat

    41g 58%
  • Saturates

    12g 60%
  • Sugars

    20g 22%
  • Salt

    3.1g 52%

of the reference intake
Carbohydrate 49.2g Protein 33.3g Fibre 3.5g


  1. Mix the zest and juice of 2 easy peelers with the garlic, ginger, sugar, soy sauce, fish sauce and five spice in a large sealable container. Add the pork belly and coat in the marinade, then cover and chill for at least 1 hr or overnight.
  2. Remove the pork belly slices from the fridge 30 mins before cooking and transfer with the marinade and 50ml water to a snug-fitting baking tray. Preheat the oven to gas 4, 180°C, fan 160°C.
  3. Roast the pork for 1 hr 45 mins, turning halfway and basting regularly, until sticky and golden. Set aside to rest for 15 mins.
  4. Meanwhile, mix the red cabbage, apple and coriander in a large mixing bowl. Whisk together the vinegar, oil and the zest and juice from the remaining easy peeler; season with black pepper. Pour over the cabbage and apple, tossing to coat well.
  5. Mix together the mayonnaise and chilli sauce, if using. Spread over the base of the buns, followed by some slaw and sticky pork belly. Top with the bun lids and serve with any leftover slaw on the side.

Freezing and defrosting guidelines

Freeze cooked pork only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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