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.

Image of Smoke the pork belly for 2 hours. Then place it...

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.

Image of Heat the oil in a pot. Roll the chicken in...

Toast the buns and build the burger: bottom bun - cabbage - chicken with cheese – pork belly - carrots – spring onion - Kewpie mayonnaise top bun

Image of Toast the buns and build the burger: bottom bun - cabbage -...

Asian Pork Belly & Chicken Burger

Pork belly & Fried Chicken Asian Burger

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Ingredients

Directions

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