Vietnamese Pulled Pork Burgers on a Brioche Bun
At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs. When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.
Ingredients (makes 4 burgers):
For the pulled pork (makes enough for 12 burgers – freeze the extra pulled pork for easy dinner prep):
1 onion, roughly diced
2kg/ 4.5 lb skinless pork shoulder
1 stalk lemon grass, bruised then cut into 4 pieces
3 cloves garlic, crushed
2 tablespoons ginger, grated
½ cup char siu sauce
¾ cup rice vinegar
3 tablespoons fish sauce
1 tablespoon soy sauce
2 tablespoons caster sugar
Optional: 1 teaspoon chinese five spice powder (I like the spicy addition this makes)
For the asian slaw:
2 cups white or red cabbage, shredded
1 carrot, shredded
1/2 cup coriander leaves, roughly chopped
1/2 cup vietnamese mint leaves, roughly chopped
2 shallots, thinly sliced
For the slaw dressing:
2 tablespoons rice vinegar
1 tablespoon fish sauce
1 clove garlic, crushed
1 chile, sliced
1 tablespoon honey
1 tablespoon sesame seeds
To serve:
4 brioche buns, halved and toasted lightly + buttered if desired
Optional: Extra char siu sauce, for serving
Method:
1. Scatter the onion over base of slow cooker and place pork on top, add lemon grass.
2. Combine the rest of the pulled pork dressing ingredients in a small bowl and pour over pork and cover. Cook on low for 8 hours.
3. Skim any excess fat and remove lemon grass. Using tongs, pull the meat from the bones and move into a large bowl or tray. Gently squeeze the juice from the meat as otherwise it will be a bit too wet (don’t over squeeze, you want the meat to remain tender and juicy). Set aside and keep warm. Keep the remaining juice.
4. Lightly toast the brioche buns in the oven, butter if desired.
5. To make Asian slaw: In a large bowl combine the slaw ingredients. In a small bowl mix the dressing ingredients and toss through the slaw.
6. To make the burgers: top the bottom half of the buttered brioche bun with pulled pork, top with the asian slaw. Drizzle with extra char sui sauce if desired.
Storage: pulled pork can be kept in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months.
Bon appétit!
From themacadames.com