Borrowdale Pork Belly Burger

Borrowdale Pork Belly Burger

Sticky chilli and lime Borrowdale pork belly burger

Serves 4-6

700g (6) Borrowdale pork belly strips
1 long red chilli, seeds removed and finely chopped
1 lime, zested and juiced
2 tablespoons oil
¼ teaspoons black pepper, ground
1 teaspoon flaked salt
1 lime, zested
6 x 15 cm soft long rolls
½ cup quality mayonnaise
1 soft butter lettuce

Cut the pork belly strips in half into approximately 10cm strips
Whisk together the chilli, lime juice and zest, olive oil and black pepper
Rub the marinade into the pork belly strips and allow to marinate for as long as possible.
Heat the griddle pan over a medium heat. Cook the pork belly strips, turning frequently until the strips are crispy
In a small bowl, blend together the salt and lime zest. Sprinkle over the pork strips Cut the rolls 3/4 of the way through and spread mayonnaise on the base and lid, top with the belly strips and butter lettuce. Serve immediately


International burger day this Friday