4 Day Build, Rolled Pork Belly Char Siu Burgers, Lime Mango Cuke Ribbon Fresh Salad

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

DRKsmoking

Legendary Pitmaster
Original poster
OTBS Member
SMF Premier Member
Jan 27, 2021
9,345
8,463
Middle Sackville, Nova Scotia ,Canada
4 Day Build, Rolled Pork Belly Char Siu Burgers, Lime Mango Cuke Ribbon Fresh Salad

Wanted to make some kind of burger after seeing all the great burgers lately. So off to the market to get a skin on 2 pound pork belly.
Did not know I had to order that special, as they always now remove the skin and only around 1+ pounds.
So that is what I had to build from ( next time i will order before hand. )

Scored the belly on both sides and coated with salt, pepper and 1 tablespoon of Brown sugar on both sides slits. On the inside I also added green onions sliced.
Rolled it up and tied it tight. Than off to the fridge for the first 24 hours

DSC_7301.JPG DSC_7303.JPG
DSC_7304.JPG DSC_7305.JPG

Out of the fridge and wait for the smoker to get up to 275 with Cherry chips and chunks. The temp bounced around 275/285 for 3 1/2 hours until probe tender. it came up to 191 deg. while resting on counter.
Than off to the fridge for another 24 hours ( it will slice a lot better once chilled ) And yes I had to slice an end off for quality control, and MMMmmmm good.

DSC_7309.JPG DSC_7311.JPG

You can see the fat boiling out

DSC_7314.JPG
DSC_7317.JPG

So next day sliced it up 1/2" slices ( really wish it was a bigger belly so it would only need 1 slice per burger ). Made my Char Siu sauce/marinade and put 1/3 in the bag with the slices and the rest in a bottle until time to boil, thicken for the glaze at BBQ time. Off to the fridge for another 24 hours for the meat to soak up some of the marinade

DSC_7319.JPG DSC_7321.JPG DSC_7322.JPG
DSC_7323.JPG



OK now today I get to eat , this was a 4 day tease for sure. Heat up the Q to 450 deg. and put the slices on while the sauce thickens. Flip the slices and coat each side a few times . Toast the buns.

These things are like tender candy i had to have 1 while they sizzled on the Q.

DSC_7330.JPG

DSC_7331.JPG


Got the salad ready, diced green and red peppers , mangos and red onions, did some ribbon cukes and fresh limes and juice.
Layer of sauce on my bottom bun, big slice of red onion and couple big tomato slices , 2 1/2 pieces of the belly plus more Char Siu sauce .
Oh My God this is good
DSC_7334.JPG


DSC_7336.JPG


Mona only wanted Baby spinach and tomato on hers , oh well that's what she wanted.

DSC_7337.JPG
DSC_7341.JPG


Now here is a bite picture , it is the Guy Fieri hunch and than in for the kill, a 2 bite, bite. lol

DSC_7343.JPG


Well folks , it was worth the 4 day wait, like I said next time I will order my belly the way I want it .

Hope you enjoyed the long post

Thanks for making to the end

Have a great day

David
 

Attachments

  • DSC_7327.JPG
    DSC_7327.JPG
    106 KB · Views: 10
That is a sweet pork belly piece. Very meaty to what I find.
Sweet is a mixed metaphor because I don't like sugar in anything these days (thanks Covid)
Why do you like the skin on?
 
  • Like
Reactions: DRKsmoking
That is a sweet pork belly piece. Very meaty to what I find.
Sweet is a mixed metaphor because I don't like sugar in anything these days (thanks Covid)
Why do you like the skin on?

Thanks John for the like and the comment

It was a very sweet , like candy almost, but so tender and the extra crisp again from the bbq 2nd cook.
That really sucks about not liking sweets because of covid. I read that in the Dessert post .

I don't normally want the skin on , i wanted it on for this to have the skin do the crunchy cracklin from the score and double cook for the burger.

David
 
That's an interesting "burger" idea, David. I have been saving a belly for burnt ends, but this gives me some ideas for a different direction. Thanks...
 
  • Like
Reactions: DRKsmoking
Hmmm. I have two small pieces of belly in the freezer. This looks too good not to try. Care to share your char siu recipe?
 
  • Like
Reactions: DRKsmoking
That's an interesting "burger" idea, David. I have been saving a belly for burnt ends, but this gives me some ideas for a different direction. Thanks...

Thanks Charles for the like and the comment

Yes been wanting to do for awhile now, wanted a bigger belly so 1 big slice per burger.
I love burnt ends also , but this was fun to do and just like tender candy meat burger

David
 
Hmmm. I have two small pieces of belly in the freezer. This looks too good not to try. Care to share your char siu recipe?

Thanks for the comment

it was fun to do , even though I dragged it on , lol

No problem , i always share if someone really wants what I have to offer.
Here it is
DSC_7345.JPG


This is my version, as there are many ways to do , but most ingredients are the same

I add Sweet Thai Chili, as it is a great sauce and flavour. and I use white vinegar as that is what I have and like also. Will get the picture of the Sauce bottle , it is in another post I did a while ago

David
 
Thanks for the comment

it was fun to do , even though I dragged it on , lol

No problem , i always share if someone really wants what I have to offer.
Here it is
View attachment 665745

This is my version, as there are many ways to do , but most ingredients are the same

I add Sweet Thai Chili, as it is a great sauce and flavour. and I use white vinegar as that is what I have and like also. Will get the picture of the Sauce bottle , it is in another post I did a while ago

David

Here is the sauce, it is really good and it comes as a hot also, but this one has more than enough heat for my wife.lol

View attachment 665746

David
Awesome. Thank you!
 
  • Like
Reactions: DRKsmoking
I was thinking that it wouldnt last after the smoke. It looked darn good there. Then the I saw the finished pic.....Fell in love.

Jim
 
  • Like
Reactions: DRKsmoking
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Hot Threads

Clicky