Korean · Lunch
Spicy Pork Belly Burger (Keto)
Gochujang-glazed pork belly seared crisp and tucked into a cheese-shell bun with spicy mayo, kimchi slaw and pickled cucumber. Korean sweet-heat flavours, high-fat and low-carb, no rice or grains, served open on a plate.
$7
15 minsPrep
15 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
702Calories
33.4gProtein
57.6gFat
9.8gCarbs
3.9gSugar
1.6gFiber
1580mgSodium
168mgChol
22.8gSat Fat
480mgPotassium
330mgCalcium
1.8mgIron
1.1mcgVitamin B12
8mgVitamin C
low-carb
gluten-free
keto
Instructions
1
Prep
Pat pork belly dry, season with salt and pepper. Whisk gochujang, sesame oil and minced garlic together into a glaze.
2
Crisp
Scatter half the shredded cheddar in a thin circle in a dry nonstick skillet over medium heat for 2-3 minutes until deep golden, then repeat with the second portion.
3
Sear
Place pork belly in the same skillet over medium-high heat for 4-5 minutes per side until fat renders and surface is deep brown and crisp.
4
Glaze
Reduce heat to medium-low, brush gochujang glaze over both sides and cook 1-2 minutes until glossy, watching closely to avoid scorching.
5
Build
Mix mayonnaise and sriracha together. Spread on one cheese crisp, layer on pork belly, thinly sliced scallion, chopped kimchi tossed with rice vinegar, cucumber slices, and top cheese crisp.
6
Plate
Transfer the assembled burger to a plate and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g pork belly
- 2 tbsp2 tbsp gochujang
- 2 tsp2 tsp sesame oil
- 2 clove2 clove garlic
- 22 scallion
- 1/2 cup70g kimchi
- 3 oz86g cheddar cheese
- 2 tbsp2 tbsp mayonnaise
- 1 tsp1 tsp sriracha
- 66 cucumber slices
- 2 tsp2 tsp rice vinegar
- 1/4 tsp1/4 tsp salt
- 1/4 tsp1/4 tsp black pepper
