FOR THE BURGER
- 4 hamburger rolls
- butter or olive oil
- 1 baby cabbage (shredded)
- 2 carrots (grated)
- ½ cup mayonnaise (creamy)
FOR THE PORK BELLY
- 1 kg pork belly (ask your butcher for one with a relatively thin layer of fat)
- 1 cup soy sauce
- 1 cup chicken stock
- 1 cup orange juice
- peeled rind of 1 orange (solid peel, not grated or zested)
- 1 whole star anise
- 1 cinnamon stick
- 1 tot fresh ginger (chopped and crushed)
- ½ cup brown sugar
- Score the fat of the pork belly. This means you must use a sharp knife to cut a criss-cross pattern into the outer layer of fat.
- Throw all the ingredients for the meat into your potjie and stir. Now add the pork belly fat side up and spoon some of the marinade over the top.
- Close the potjie with the lid and let the potjie simmer on low heat for 2 hours. You want a gentle simmer. Once or twice during the cooking process, you can open the lid of the potjie to spoon more of the sauce onto the meat.
- At some stage during the 2 hours of simmering, mix the cabbage, carrot and mayonnaise, and set aside in your fridge for later.
- After 2 hours or more (once the meat is completely cooked and visibly soft and tender when you prod it with tongs or a fork), remove the pork from the potjie. Put the meat on a wooden cutting board and let it rest for a few minutes. Leave the potjie on the fire so that the sauce left in there can reduce.
- Slice the meat into equally sized slices and pack these flat into your hinged grid. Now braai these very tender belly pieces over hot coals until crispy on both sides.
- Butter or oil the insides of the cut rolls and toast on the grid, taking care not to over-toast (burn) them.
- Assemble the burger: Roll, coleslaw, pork belly, additional sauce from potjie, roll.
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