Directions

What is a Burger? We can debate about whether meat existing between two Burger Buns constitutes is being called a burger (I say yes!). OR, we can get down to business and appreciate the masterpiece sitting between these buttery, toasted brioche buns!

I've been wanting to smoke a whole pork belly for a while, but I wasn't interested in the same ol' classic Texas smoked meat. I was craving something with an Eastern flavor profile. and this dry rub took me on a trip! Paired with the tangy bite of the Apple Cider Vinegar Coleslaw, and the sweet & spicy Thai Chili Aioli, this BURGER doesn't disappoint from the first bite to the last. And with a pork belly only taking 8 hours to smoke, this is a meal that can be done in one day!!!

Thank you Susie Bulloch with Hey Grill Hey for your easy to follow smoking instructions!

Umami Rub

1. To a small bowl, add Chinese Five Spice, All Spice, Packed Brown Sugar, Garlic Powder, Ginger Powder, Black Pepper, 1 tbsp Salt

2. Stir with fork or whisk to thoroughly combine, breaking up any brown sugar clumps.

3. Not NECESSARY, but for best results, season your pork belly the night before.

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Thai Chili Aioli

1. In a small bowl, add 1/2 cup Mayo, Thai sweet chili sauce. Sriracha, juice from half a lime, and sesame oil.

2. Whisk briskly with a fork until fully combined. Taste and adjust with salt and pepper as needed.

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Apple Cider Vinegar Coleslaw

*Note* You always slice and dice your own cabbage, carrots and onion, but I usually get the store bought premix package, and then season it myself, so those are the instructions I'm including!

1. In a medium sized bowl, add half a pack of coleslaw mix (If you add the whole bag, double the recipe).

2. Add 1/2 cup mayo, dijon mustard, sugar, and celery salt to bowl. Fold gently to combine.

3. Squeeze half a lime on top and refrigerate for 15 minutes.

4. Remove from fridge and stir again. At this point, taste and adjust as needed with salt and pepper. Stir again to fully incorporate all the flavors!

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Assembly

1. While your pork belly is resting, butter and toast your buns. I put mine under the broiler for a few minutes, but be careful!

2. Smear a healthy spread of the aioli on the bottom bun.

3. Slice your pork belly into bun sized bites, and stack 2-3 layers on the bun.

4. Add some of the coleslaw atop the meat.

5. Finish with a dollop of the aioli.

6. Enjoy!