burger, Chicken, Chicken thighs, pork belly -
Asian Pork Belly & Chicken Burger
Category
Asian
Servings
4
Prep Time
45 minutes
Cook Time
3 hours 5 minutes
A burger of epic proportions, Pork Belly & Fried Chicken
Ingredients
- 4 brioche buns
- 300g pork belly
- 200g butter
-
Char Siu Seasoning
-
Korean Seasoning
- 150ml Hoisin sauce
- 4 chicken thighs, boneless
- 200ml yogurt
-
250g plain flour
- 2 eggs
- 500g oil for frying
- 1 carrot
- ½ cucumber
- 2tbsp olive oil
- ½ blue cabbage
- 200ml kewpie mayo
- 4 slices cheddar
- Spring onions chopped
Directions
Prepared Kamado for smoking, 110C with apple wood chunks.
Cut the pork belly into thick and season with Angus & Oink Korean and Char Siu
Dip the chicken in a mixture of yogurt, 1tbs A&O Korean rub and 1 tbsp Char Siu rub. Leave it to set for a couple of hours.
Smoke the pork belly for 2 hours. Then place it in a tin, add pieces of butter, cover it with foil and put it in the Kamado for another 1 hour. Pour on Hoisin sauce and leave Kamado for another 30 minutes.
- Cut the carrot and cucumber into strips, seasoned with salt, A&O Korean spices and olive oil.
Cut the blue cabbage, salt it and let it stand until it softened. I mixed it with chopped parsley and Kewpie mayonnaise.
Heat the oil in a pot. Roll the chicken in flour then whisked egg whisk and flour, fried in oil to 76C internal temperature. Cover Fried chicken with the slice of cheddar.
Toast the buns and build the burger: bottom bun - cabbage - chicken with cheese – pork belly - carrots – spring onion - Kewpie mayonnaise top bun
