These burgers are fresh, tangy and satisfying. A bit of crunch mixed with the melt-in-your-mouth pulled pork, could a burger get more delicious?! Enjoy with fries or on its own, perfect for family nights as a great alternative to takeaway.
You will need:
- Foxes Den Peanut Miso Simmer Sauce
- Olive oil
- 2 1/2 pound boneless country-style pork ribs (or boneless pork shoulder/butt, cut into large cubes)
- 1 small onion, peeled and sliced thin
- 3 cloves garlic, peeled and roughly chopped
- 1 piece star anise
- 1/4 cup soy sauce
- 1/3 cup water or chicken stock
- 2 tablespoon rice wine vinegar
- 1 teaspoon toasted sesame oil
- 4 sturdy, good-quality hamburger buns or ciabatta rolls
For the Slaw:
- Red and green cabbage
- Carrots
- 2 avocados, mashed
- Coriander
- Slaw dressing: mayo, vinegar, mustard, and celery seeds
Method:
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For the pulled pork, heat the olive oil in a Dutch oven and brown the pork on two sides over medium heat, working in batches as necessary to avoid crowding the pan. As the pork is browned, remove it to a plate.
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Once all the pork is browned, add the onions and garlic, to the pan and cook, stirring occasionally to pull up all the browned bits from the bottom of the pan, until they begin to soften, about 5-8 minutes. Add in the star anise and stir for another minute more.
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Nestle the pieces of pork back into the pan. Add the Foxes Den Peanut Miso Satay Simmer Sauce, soy sauce, vinegar, water/stock, and sesame oil, and stir to distribute. Add in additional water or stock as necessary to bring the liquid level to about halfway up the pieces of pork. Brig to a boil, then reduce heat to a gentle simmer and cover the pot. Braise the pork until very tender, about 2 hours.
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While the pork is braising, make the slaw. In a large bowl, combine the mayo, vinegar, mustard, and celery seeds. Toss in the finely chopped cabbage and carrots and mix to coat the cabbage.
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When the pork is fork-tender and falling apart, remove it from the pan and onto a large plate. Remove any unwanted hunks of fat still remaining, and shred the meat with two forks (or your fingers if the meat is cool enough). Skim the fat from the pan and discard. Also discard the star anise pod. Reduce the sauce over medium-low heat to about 1/2 cup (if there is more than that).
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To assemble sandwiches, place a heaping mound of shredded pork on the bottom half of each bun. Drizzle a tablespoon or two of reduced sauce onto the meat. Top with a generous mound of the slaw. Top with the other half of the bun with avocado and coriander and place on top.
Serve with fries or simply on its own.
Photo credit: www.goodness.com.au
