Main Meals

Sticky pork belly buns

4
Easy
20 minutes
5 minutes

This recipe is made using leftovers from Hannah Lewry's roast pork belly with wakame seaweed rice. Find the recipe for roast pork belly with wakame seaweed rice here. 

Wine/Spirit Pairing
Beyerskloof Pinotage

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Ingredients

Method
  • leftover pork belly
  • sushi mayonnaise, for serving
  • coriander, for serving
  • lime juice, for serving
  • 8 Woolworths soft textured white sesame slider buns, toasted
  • For the cucumber salad:
  • 2 t brown sugar
  • 1⁄2 cup rice wine vinegar
  • 2 cucumbers, peeled and roughly chopped
  • 6 radishes, sliced
  • sea salt, to taste
  • toasted sesame seeds, for sprinkling
  • toasted sesame oil, for drizzling

1. Remove the pork from the fridge and allow to reach room temperature.

2. To make the salad, dissolve the sugar in the rice wine vinegar. Add the cucumber and allow to stand at room temperature for 10 minutes. Add the radishes, salt, sesame seeds and oil.

3. Serve with the sliced pork belly, fresh coriander, mayonnaise and lime juice on warm toasted buns.

Find the recipe for roast pork belly with wakame seaweed rice here.

Find more leftover recipes here. 

Photographs: Jan Ras
Production: Hannah Lewry 
Food assistant: Claire-Ellen Van Rooyen

Hannah Lewry

Recipe by: Hannah Lewry

Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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