- Aromatic seasoning i.e fennel seeds, star anise, and coriander seeds, fresh ginger, chilli.
- Vegetable oil
Method
1. Place the flour, egg wash and breadcrumbs in separate bowls and pane the pork belly by first dipping in the flour, then the egg then the panko breadcrumbs.
2. Finely slice the onions and cook in a pot with a little oil and cook until tender and soft.
3. Add 300 ml of the pilsner organic beer and keep cooking until most of the liquid has cooked into the onions. Season with a little salt and pepper and set aside.
4. In a small bowl mix the mayonnaise, smoked paprika and miso.
5. To prepare the sweet pickle cucumbers, slice the cucumbers and sprinkle salt on them to draw out moisture.
6. Add the vinegar, water, sugar and aromatics of your choice to a small pot, allow to come to the boil and take off.
7. Squeeze the salt from the cucumbers and pour the pickle liquid over the cucumbers and allow to infuse overnight ideally or a few hours is also good.
8. Fry the burger in a deep fat fryer @165 c for 8 minutes. Ensure its piping hot. Rest on a piece of kitchen paper for few seconds to drain off excess oil.
9. Place some brie on top put on a warm grill or oven 2 minutes to melt the cheese.
10. Toast the brioche bun and spread the mayonnaise on both sides.
11. Lay the pork belly on the base and top with some pilsner onions, a sprinkle of malted barley, a pinch of sweet pickle cucumber and salad leaves.
12. Close the bun pour the rest of the beer in a glass and enjoy!
