Warren Turnbull's Pork Belly Burger for 4
Now that we're all burger experts, here's a little something that was generously shared with us by the awesome crew at Chur Burger. Head chef and owner Warren Turnbull has lifted the lid on his Pork Belly Burgers and we're pretty psyched to share the recipe in this post! Not for the faint of heart, this burger packs a punch and some serious calories! But who eats burgers as a low calorie lunch anyway? (Not my mates!)
This recipe calls for prep at least a day before serving - so don't get too excited and expect burgers in 20 minutes.
Warren Turnbull's Pork belly burger for 4
You will need
4 burger buns, warmed and toasted 1kg boneless pork belly 4 tbsp cornflour 4 tbsp black vinegar caramel (made from 1L chinese black vinegar and 750g palm sugar) 200g ZOOSH Garlic Aioli 1 lime zest and juice 4 tbsp pickled carrot 4 tbsp shredded cabbage 1 tbsp chopped coriander 1 tbsp chopped mint 12 slices fresh jalapenos
For the black vinegar caramel, place palm sugar in a pot and dissolve, then add vinegar and bring to boil till incorporated. Set aside to cool (this will keep in an airtight container in the fridge for up to a month)
Place pork belly in a pot or casserole dish (which will fit into your oven) and cover with water. Place lid on top and put in oven at 160°C for 2.5-3 hours.
To check if cooked, remove lid and use a spoon to poke into meat. If the spoon goes in easily then it is ready.
Remove pork from pot and cool. Refrigerate overnight to ensure that it will slice easily.
Slice pork into 8 even slices, dust with cornflour and deep fry until golden and crispy (approx. 2-3 minutes). Drain on paper towel then place in a bowl and spoon over caramel until sticky and glazed (keep warm)
Mix drained pickled carrots, cabbage, mint and coriander together
Stir lime zest and juice with ZOOSH Garlic Aioli
Serve Place aioli on both top and bottom buns then place pork belly on bottom bun, followed by a decent handful of vegetable mix. Then place 3 or 4 slices of jalapenos and place the lid on top. Enjoy!