Ingredients
- 500 grams Iberico pork belly
- 10 mini brioche rolls
- 10 little gem lettuce leaves
- 50 grams Bresc Alioli Clásico
- 40 gram Kimchi
Used bresc products
Ingredients
Preparation method
Cut 10 slices from the cooked pork belly and fry them. Cut open the brioche bun and spread with the Alioli clásico. Top with the lettuce and pork belly. Close the burger and secure with a skewer.
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