Roast pork belly and kimchi burgers – Gourmet Traveller

Ingredients

• 200 gm piece boneless pork belly, skin scored
• 6 small brioche rolls, halved horizontally
• ½ cup (loosely packed) each mint and coriander, shredded
• 3 spring onions, thinly sliced diagonally
• 1 Lebanese cucumber, seeds removed, cut into julienne
• 2 tsp lime juice
• 1 tsp fish sauce
• 1 tsp soy sauce
• 120 gm kimchi (see note)
• Pickled cucumber
• 125 ml rice wine vinegar (½ cup)
• 55 gm caster sugar (¼ cup)
• 1 Lebanese cucumber, thinly sliced
• Korean hot pepper mayonnaise
• 3 egg yolks
• 30 ml rice wine vinegar
• 300 ml olive oil
• 30 ml sesame oil
• 1½ tbsp Korean red pepper paste (see note)
• 1 tbsp lemon juice