Pulled pork burger recipe
A tender melt-in-mouth pulled pork burger made with American-style slow-cooked pork combined with authentic Japanese flavours. Coated in a light and crispy panko breadcrumb, this fusion burger embellishes upon classic pork tonkatsu flavours by topping an intensely flavoured slow-cooked crispy pulled pork patty with Asian slaw, sweet and tangy bulldog sauce and fiery sriracha mayonnaise.
Ingredients
- 800 g of ready slow-cooked pork
- 1 tablespoon of red miso paste
- ½ tablespoon of maple syrup
- yolk and white of 1 egg
- 3 tablespoon of panko breadcrumbs
For the cabbage slaw
- 200 g of white cabbage, finely shredded
- ½ tablespoon of Japanese rice vinegar
- ½ teaspoon of mirin
- 2 tablespoon of mayonnaise
- 1 teaspoon of sesame oil
- 1 teaspoon of black sesame seeds
- 4 brioche buns
- yolk and white of 1 egg, whisked
- 100 g (¾ of a cup) of flour
- 75 g (¾ of a cup) of panko breadcrumbs
- 500 ml oil for frying (rapeseed or sunflower)
- garnishes: Sriracha sauce, Bulldog sauce, pickled ginger
Instructions
- Cook the ready cooked slow pork as per the pack instructions. Once cooked, remove from the oven and let it cool.
- Shred the meat using 2 forks, add the maple syrup and miso paste and stir through. Add the egg and 3 tablespoons of panko bread crumbs and combine thoroughly. Divide the mix equally and form 4 patties. Roll each patty in the flour followed by the whisked egg then the panko bread crumbs. Set aside.
- To make the Asian cabbage slaw, combine the mayonnaise, sesame oil, Japanese rice wine vinegar, mirin and sesame seeds and stir it through the finely shredded cabbage.
- Using a deep fat fryer or pan filled with enough oil to cover the patties, heat the oil to 170℃ - 180℃/338°F - 356°F. Deep fry each patty, in batches if required, for 4 minutes. Lift out and place on kitchen paper to drain any excess oil.
- Lightly toast the brioche buns for a few minutes in a warm oven or on a dry frying pan. Build the burgers with slaw on the base of the brioche bun followed by a patty. Top with sriracha sauce, bulldog sauce and pickled ginger.