Prepare the crackling bier sticks

Place the pork belly skin side down on chopping board.

With a sharp knife start to cut from one corner to the middle along one side with the blade parallel to the chopping board.

While cutting, press the palm of your other hand on the meat to keep it still. Continue cutting until you detach the skin completely from the meat. This rind will be used for the bier sticks crackling.

Cut the pork belly skin into 8 pieces around 5-centimetre-long strips.

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Cook the pork belly

Cut the pork belly into 8 pieces (approx. 5 centimetre long strips). Season with salt and pepper (only use a small amount of salt as the blue cheese sauce contains salt).

Heat a skillet frying pan over medium heat and add oil.

Fry the slices on one side until well browned (about 3 minutes), turn and fry next side for 3 minutes.

Add half of the water, and leave to cook for approx. 10 mins.

Flip the slices over and add the rest of water and cook until tender (approx. 5 minutes). The pieces should be golden brown and crispy on both sides.

Remove from the pan, pat dry with paper towels and leave to rest.

Make the sauce

Cut the blue cheese into small pieces (like crumbs).

Add the blue cheese, dijon mustard and mayonnaise in a bowl.

Using a whisk, mix together until you get a smooth cream.

If you prefer it a bit thinner, add 1 Tbsp milk and mix again.

Tip - Grated parmesan cheese can substitute the blue cheese if preferred.

Turn the bier sticks into crackling

Pre-heat the oven to 180°C.

Remove any moisture from the skin by patting dry with paper towels. Use approximately 2 Tbsp of salt to rub the pork skin all over the top.

Spread the pork skin strips on a square oven tray lined with foil and cook for 15 minutes. They should start bubbling after 10 - 15 minutes of cooking.

Turn the oven to 200°C and cook for a further 10 – 15 minutes (keep an eye on them as they can burn quickly).

Remove from the oven and leave cool down.

Scrape the salt off from the skin.

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Prepare and assemble the burgers

In a non-stick frying fan, grill the burger buns.

Spread cut sides of buns with blue cheese sauce.

Assemble the burgers

Dividing ingredients evenly, top each bun base with lettuce, tomatoes, shredded carrots & beetroot, pickles, pork belly, and sauce.

Top with the bun tops and serve using the pork bier stick crackling as a skewer. (With a pointed knife make a small cut on the middle of the bun to insert the pork beer stick crackling).

Butchers Tips

• Get your butcher to remove the skin from your pork belly to be used for the bier sticks crackling. Otherwise, buy the pork skin separately and cook then as per recipe.
• Please be aware that oven temperature can vary, so if needed, let the strips cook a little longer. The skin should turn golden and crispy.
• Crispy onion rings also go well in this burger.

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