Slow Roasted Sriracha Pork and Bacon Burger
- Ready In:
- 6hrs
- Ingredients:
- 10
- Yields:
-
4 burgers
ingredients
- 6 teaspoons extra virgin olive oil
- 8 slices streaky bacon (200g)
- 4 seeded hamburger buns, halved
- 1⁄2 cup whole egg mayonnaise (150g)
- 4 butter lettuce leaves
- 1 1⁄2 kg boneless pork shoulder, trimmed
- 125 ml sriracha sauce
- 125 ml malt vinegar
- 135 g brown sugar
- 500 ml water
directions
- Preheat oven to 180degC. Heat 1 tablespoon of oil in a large heavy-based oven-proof saucepan, over high heat. Cook the pork for 10 minutes on each side or until browned. Remove and set aside.
- Reduce heat to medium. Add the sriracha, vinegar, sugar and water to the saucepan and stir to combine. Bring to the boil. Return the pork, cover with a lid, place in the oven and cook for 1.5hours. Remove from the oven, turn the pork over, cover and return to the oven for another 1.5hours or until tender.
- Carefully remove the pork and place on an oven tray. Cover and refrigerate for 2 hours or until completely cool.
- Return the saucepan to medium heat and bring the sriracha mixture to the boil. Cook for 8-10 minutes or until thickened. Set aside to cool.
- While the sauce is cooling slice the pork into 8 x 1.5cm thick slices. Heat 1tsp of oil in a large non-stick frying pan over high heat. Cook the bacon, turning, for 4-5minutes or until brown and crispy. Set aside and keep warm.
- Using paper towel wipe the pan clean. Heat the remaining oil over high heat. Cook the pork slices for 2-3 minutes on each side or until charred and warmed through.
- Spread the base of the bun halves with mayonnaise and top with the lettuce, pork, sriracha sauce and bacon. Top with remaining bun halves to serve.
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RECIPE SUBMITTED BY
KingstonNormans
Australia
<p>Contented folk from a small city who love each other more than the food they eat - but love tempting each other with different finds from food sites/magazines/stories and the like.</p>
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