Liven up your weekend burgers with Callum Hann's fresh and tasty pork banh mi sliders.

Recipe Callum Hann | Photograph Brendan Homan | Styling Natalie Homan

Pork banh mi sliders with pickled carrot and daikon and sesame cured cucumber
Makes 12 sliders

800g pork belly
2 tbsp hoisin sauce
¾ cup white vinegar
½ cup water
1 tsp salt, plus ½ tsp extra
¼ cup caster sugar, plus 2 tsp extra
1 small daikon, coarsely grated or julienned
2 carrots, coarsely grated or julienned
1 Lebanese cucumber, cut into 5mm thick rounds
1 tsp sesame oil
½ bunch coriander, leaves picked
12 brioche sliders, halved

Preheat oven to 240C. Use a sharp knife to score the pork belly skin. Place skin side down in a roasting pan. Bake for 45 minutes. Remove pork belly from the oven, flip over and carefully pour enough water into the bottom of the pan to come halfway up the pork.  Reduce oven to 160C. Bake for a further 90 minutes or until the pork pulls away nicely. Allow to rest slightly before thinly slicing and brushing with hoisin sauce. Meanwhile, make the pickled carrot and daikon. Combine vinegar, water, 1 teaspoon salt and ¼ cup sugar in a small saucepan. Bring to the boil. Pour over daikon and carrot in a non-reactive bowl. Set aside to pickle for 10 minutes. Combine remaining ½ teaspoon salt and 2 teaspoon sugar in a small, non-reactive bowl. Massage mixture into cucumber slices. Set aside to cure for 10 minutes. Stir through sesame oil. Divide pork between bun bases. Top with pickled carrot and daikon, cured cucumber and coriander leaves.