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Fennel pork belly sliders with kimchi

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Bring your picnic to the next-level with these fennel pork belly sliders. Full of kimchi and wasabi mayo, they’re a real flavour sensation.

  • Serves12
  • Cook time2 hour
  • Prep time25 minutes, (+ 15 mins resting time)
Fennel pork belly sliders with kimchi


  • 1.2kg Coles Australian Pork Belly Roast
  • 1 tbs olive oil
  • 1 tsp sea salt flakes
  • 1 tsp fennel seeds
  • 2 brown onions, cut into wedges
  • 1 cup (250ml) salt-reduced chicken stock
  • 2/3 cup (200g) mayonnaise
  • 1 tsp wasabi paste
  • 12 Coles Bakery Vietnamese Rolls or Hot Dog Rolls, split


  • 2 womboks (Chinese cabbage), thinly sliced
  • 2 tbs salt
  • 2 carrots, peeled, cut into matchsticks
  • 6 spring onions, thinly sliced
  • 2 cups coriander sprigs
  • 1 tbs finely grated ginger
  • 2 garlic cloves, crushed
  • 1 tbs fish sauce
  • 1 tbs sriracha or chilli sauce
  • 1 tbs caster sugar
  • 1 tbs rice wine vinegar

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 230°C. Place pork on a clean work surface. Pat rind dry with paper towel. Use a sharp knife to score rind in thin straight lines. Drizzle with oil. Sprinkle with salt and fennel seeds, rubbing over rind and into the cuts.
  2. Step 2

    Place onion in the base of a roasting pan. Place the pork, rind-side up, on top. Roast for 30 mins or until skin begins to crackle. Reduce heat to 160°C. Pour the stock around the base of the pork. Roast for 1½ hours or until pork is very tender. Set aside for 15 mins to rest. Thinly slice.
  3. Step 3

    Meanwhile, to make the kimchi, place wombok in a bowl. Add the salt and toss to combine. Set aside for 1 hour to pickle. Rinse thoroughly under cold water. Drain well. Use your hands to squeeze the wombok to remove excess water. Place in a bowl with the carrot, spring onion and half the coriander. Combine the ginger, garlic, fish sauce, chilli sauce, sugar and vinegar in a bowl. Add to the cabbage mixture and toss to combine.
  4. Step 4

    Combine the mayonnaise and wasabi in a bowl. Spread mayonnaise mixture over the cut sides of each roll. Fill with pork, kimchi and remaining coriander.