4 pork belly strips, bones removed
1 tablespoon sesame oil
½ cup hoisin sauce
2 tablespoons soy sauce
3 centimetre piece of ginger, peeled and finely grated
1/3 small fresh pineapple, peeled and cut into 1cm chunks
1/2 red or orange capsicum, cubed
1/2 small red onion, diced
1/4 cup fresh coriander leaves, roughly chopped
1/4 cup fresh mint leaves, roughly chopped
Juice of 1 lime
Salt to taste
4 large lettuce leaves
4 tablespoons mayonnaise
4 Mackenzie White Rye Burger Buns
In a bowl, combine the sesame oil, hoisin, soy and ginger. Place the pork strips on a lined baking tray. Cover with hoisin mix and leave to marinate in the refrigerator for at least 1 hour.
Heat the oven to 200ºC.
Bake the pork for 25–30 minutes or until sticky and caramelised, flip them over half way through cooking.
Place all salsa ingredients in a large bowl and toss to combine.
On a barbecue or in a skillet pan, grill the burger buns until golden brown.
Smear a tablespoon of mayonnaise on the base of each burger bun. Top with lettuce, red onion, hoisin pork, salsa and top half of burger bun.