Pork Belly Burger with Pineapple and Mint Salsa and Sweet Potato Puree

Shall we address the fact that I have not posted in a while, or shall we just move onto the fact that pineapple makes my tongue itchy? Well it does and has done all of my life. I still eat it though and it’s especially good paired with this crispy pork belly burger.

I suppose I better also quickly mention that I have no good reason for not posting in such a long time. I’ve still been cooking plenty, but I also felt like I needed a bit of a break from the blog. Now I’m back in the routine of working full time (I’m permanent now too woohoo) and with Christmas coming up, I have some Christmassy recipes I want to share with you.

pork belly

Rest your pork belly on a rack and then air dry in the fridge overnight. This will make the skin shrink back a bit from the meat as it dries out and this will make for a better crackling.

 

spice mix

While the pork is belly is doing it’s thang in the oven, you can prepare the other elements. Dry roast the spices to bring out their flavour and then grind them up in a mortar and pestle. You probably won’t end up needing all of the spice mix for the sweet potato puree, but I’m sure you can think of some things to do with the leftovers :)

 

sweet potato

You’ll need about 200g of sweet potato, which is about 1 smallish sweet potato. Cut it into chunks and then boil it until cooked.

 

puree

Process / blend the sweet potato with some of the spice mix and some cream. You want to end up with a smooth, but spreadable consistency.

 

pineapple

The pineapple needs to be sliced into very thin pieces. I used a mandolin on the thin setting.

 

pineapple salsa

Mix together the pineapple and mint salsa ingredients and then let it sit aside, out of the fridge, for at least 20 minutes.

 

crackling omg

That crackling OMG. Pork belly porn!

 

pork belly with crackling

I found that it was easiest to turn the pork belly upside down to slice it into 1 cm pieces. This also ensured the crackling stayed attached to the meat, instead of shattering off, which happened when I tried to cut it when it was crackling-side up.

 

Pork Belly Burger with Pineapple and Mint Salsa and Sweet Potato Puree | The Wooden Spoons

Spread a generous dollop of the sweet potato puree onto the warmed rolls.

 

pineapple and mint salsa | The Wooden Spoons

Place a few slices of pork onto each bun, making sure each burger gets plenty of crackling. Top it off with the pineapple and mint salsa.

 

Pork Belly Burger with Pineapple and Mint Salsa | The Wooden Spoons

 Eat that bad boy.

 

Pork Belly Burger with Pineapple and Mint Salsa and Sweet Potato Puree

 

Ingredients – Serves 4

For the Pork

  • 1 kg of pork belly that’s been aired on a rack in the fridge overnight
  • 1 brown onion, peeled and sliced into thick rings
  • 4 hamburger buns

 

For the Sweet Potato Puree

  • ¼ tsp of fennel seeds
  • pinch of ground cinnamon
  • ¼ tsp of smoky paprika
  • pinch of ground allspice
  • pinch of freshly ground black pepper
  • 200g sweet potato, peeled and chopped into approximately 2 cm cubes.
  • 2 tbs of thin cream

 

For the Pineapple and Mint Salsa

  • 270g of pineapple, peeled and sliced into very thin pieces
  • 1 tbs of finely sliced fresh mint
  • 2 spring onions, finely chopped

 

Directions

For the Pork

  1. Take the pork out of the fridge about 45 minutes before you plan to start cooking. Score the skin with a sharp knife or Stanley knife and sprinkle generously with salt.
  2. Preheat the oven to 250°C.
  3. Rest the pork on the onion rings in a baking tray and roast in the hot oven for 20 minutes, or until the skin has started to crisp up and become golden.
  4. After 20 minutes, reduce the heat to 160°C and roast for a further hour and 40 minutes. Add ½ cup of warm water to the baking dish after the first hour.
  5. The pork is ready when the meat is fork tender and the skin has crackled up and is golden. Rest the pork for at least 10 minutes before assembly.

 

For the Sweet Potato Puree

  1. Place all of the spices into a small dry saucepan and toast for a few minutes until fragrant. Transfer to a mortar and pestle and grind to a powder.
  2. Put the sweet potato into a medium saucepan and cover with cold water. Place onto medium high heat and bring it up to the boil. Once boiling, cook for 6 to 7 minutes, or until it is cooked through and tender when pierced with a fork.
  3. Blend the cooked sweet potato, cream and a generous pinch of the spice mix in a processor or with a stick blender until it is a thick, spreadable consistency. Season with salt.
  4. If required, the puree can be made beforehand and reheated for assembly.

 

For the Pineapple and Mint Salsa

  1. Mix together the pineapple, mint and spring onions and season with salt and pepper. Set aside, out of the fridge, for at least 20 minutes before assembly.

 

To Assemble

  1. Warm the buns in either a very low oven, or an oven that is off, but still cooling down.
  2. After resting, cut the pork into 1 cm thick slices.
  3. Generously spread the warm puree over the buns, top with pork belly slices and ensure that each roll gets a generous serve of crackling.
  4. Top off with the pineapple and mint salsa. Best eaten as soon as made.

 
Pork Belly Burger | The Wooden Spoons
 

 

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Hi! I’m Taryn. The Wooden Spoons is a food blog and collection of wooden spoons, recipes and stories. I’m a Canberra fan-girl with a passion for all things food. I love South East Asian food, fusion food done well and slow cooked anything. I don’t get quinoa, have a mild phobia of milk touching my skin and custard from a package freaks me out. Thanks for joining me on my cooking and food adventures.
  1. Liz (Good Things) Reply

    This looks delicious… and what a great combination of flavours!

  2. Caroline @ shrinking singke Reply

    So great to see you back blogging. But i just can’t do savory pineapple . However, have bought the ingredients I need to make your Nasi Goreng this week. Having little food day dreams about it.

    • Taryn Reply

      Thanks Caroline, I’m trying to get back in the swing of things. My Dad detests the mix of fruit in savoury, so I know where you are coming from. Oh, that Nasi Goreng is so delish, I must make it again soon myself :)

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