Sweet, sticky, melt-in-the-mouth and a little bit crispy pork belly, stuffed into a soft brioche bun and loaded with quick-pickled veggies and a jalapeno kick!
This is one indulgent sticky pork burger. Perfect for a weekend treat!
Free printable recipe is available on our site: www.kitchensanctuary.com/sticky-belly-pork-burger-quick-pickled-vegetables/
Ingredients:
Sticky Pork Belly:
▢1 kg (2.2lbs) rindless pork belly slices - chopped in half - each piece being approx. the length of your index finger - you’ll need around 12 pieces altogether - 3 for each burger.
▢1 litre (4 + ⅓ cups) hot chicken stock
▢1 thumb sized piece of ginger - peeled and sliced
▢3 cloves garlic - peeled and chopped in half
▢1 tbsp rice wine
▢1 tbsp caster sugar
To fry the pork:
▢1 tbsp sunflower oil
▢1 pinch of salt and pepper
Glaze: (Note 1)
▢3 tbsp dark soy sauce
▢1 tsp minced ginger
▢1 red chilli - , finely chopped
▢2 tbsp honey
▢2 tbsp brown sugar
▢1 tsp lemongrass paste
Pickled vegetables:
▢½ cucumber
▢1 small red onion
▢2 small carrots
▢1 ½ tbsp granulated sugar
▢3 tsp salt
▢180 ml (¾ cup) cider vinegar
▢360 ml (1 + ½ cups) room temperature water
Also:
▢4 Brioche rolls - toasted and sliced in half
▢8 lettuce leaves - - I used O’so Sweet lettuce
▢1 jalapeño - sliced
▢½ tsp chilli flakes
Process:
1. Add the pork belly, chicken stock, ginger, garlic, rice wine and sugar to a large heavy-based pan. I use a shallow cast iron casserole pan like this.
2. Bring to the boil, then place a lid on, turn down the heat and simmer for 2 hours.
3. Meanwhile, make the pickled vegetables. Use a vegetable peeler to peel the cucumber into thin strips, right up until you reach the seeds.
4. Peel and slice the red onions thinly.
5. Peel the carrots, remove the ends and discard. Peel strips from the carrots using the vegetable peeler.
6. Place the cucumber and carrot strips into a mason jar.
7. Place the red onion slices into a second, smaller jar (they go in a different jar the colour of the red onion doesn't 'bleed' into the carrots and cucumber).
8. Place the sugar, salt, cider vinegar and water in a jug and mix together. This is your pickling liquid.
9. Pour the pickling mixture into the two jars, so they cover the vegetables. Place a lid on each jar and place in the refrigerator for at least an hour (they’ll keep for up to 2-3 weeks).
10 When the pork is ready, turn off the heat and drain the pork and pat dry. You can reserve the liquid if you like (perfect for ramen).
11. Add the oil to a large frying pan and heat over a medium-high heat.
12. Add in the pork to the pan and sprinkle with a good pinch of salt and pepper, then fry, turning a couple of times, until the pork starts to turn golden - about 5-6 minutes.
13. While the pork is frying, mix together the glaze ingredients in a small bowl.
14. Once the pork is golden, you can carefully spoon any excess fat out of the pan.
15. Now pour the glaze over the pork and continue to cook until the pork looks dark and sticky. Remove from the heat.
16. Now it’s time to assemble. Open the brioche buns and place lettuce leaves on the bottom. Add the pork belly slices - 2 or 3 per burger.
17. Top with a few strips of drained, pickled carrot, cucumber slices and red onion slices, then sprinkle on a few jalapeños and chilli flakes. Place the tops on the buns and serve.
Note 1 - make double the sauce if you want the extra sauce to drizzle on the burgers. It will take a little longer for the liquid to reduce to a sticky sauce.
Can I make it gluten free?
Yes, replace the rice wine with sherry (usually gluten free, but best to check), replace the stock with a gluten free stock, and replace the soy sauce with tamari. Still tastes delicious! I’ve served this up for 6 people (one gluten-intolerant), and everyone loved it.
#CookingShow #Recipe #Burger