Pork Belly Burger

Description

We salt the pork belly, season it with caraway seeds, and rub it with crushed garlic. Place it in a preheated oven at 150°C and roast for about an hour and a half, then increase the temperature to 200°C and roast for 10 minutes until golden brown. Remove the roasted pork belly and cut it into thin slices. Add anchovies, mustard, crushed garlic, Worcestershire sauce, grated Gran Moravia cheese, lemon juice, pepper, salt, a bit of sugar, and wine vinegar to the mayonnaise. Mix everything together. Wash the Romaine lettuce and cut it into slices the size of the burger bun. Peel the red onion, cut it into rings, and marinate in a vinegar marinade in the fridge (boil 0.9 liters of water, 250 g of sugar, 250 ml of vinegar, bay leaf, and allspice). Cut the bacon into thin slices and fry until crispy. When serving, assemble the burger: toast the cut sides of the bun on the grill, spread the dressing on the bottom part, layer Romaine lettuce, sliced pork belly, crispy bacon, marinated pickled onion rings, Romaine lettuce again, dressing, grated Gran Moravia cheese, and top with the upper part of the bun. Serve the burger prepared this way.