Pulled pork burger with lemon slaw
| Serves: | 6 |
Ingredients
- 1/2 cup Napa Jack’s Sweet & SmokyBar-B-Q Sauce
- 800 g slab pork belly
- 1/2 tbls caraway seeds
- 3/4 cup crème fraîche
- 1/4 cup mayonnaise
- 4 Tbsp Dijon mustard
- 2 tbsp sugar for the egg whites
- 1/2 lemon, cut into 8 slices for garnishing
- 1 packet Coleslaw mix
- 125 g julienned beetroots, thinly sliced
- sea salt and freshly ground pepper, to taste
- 4 sesame burger buns, toasted
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Preheat the oven to 230 °C.
- Place the pork belly on an oiled roasting rack that fits in a roasting tray and roast for 15 minutes.
- Remove from the oven and pour 1 cup of boiling water in the base of the pan.
- Reduce the heat to 150 °C and roast the pork for another hour.
- Remove from the oven, brush with Napa Jack’s Sweet & Smoky Bar-B-Q Sauce and continue to roast for another hour until the meat is very tender.
- For the slaw, toast the caraway seeds in a dry pan until fragrant.
- Whisk together the crème fraîche, mayonnaise, mustard, sugar, lemon juice and zest until well mixed.
- Add the coleslaw, beetroot and caraway seeds and mix. Season.
- When the pork is cooked, use 2 forks to pull the meat apart into small and medium sized pieces.
- Add 2 tablespoons of meat juices from the pan, salt and black pepper and mix well.
- To serve, cut the burger buns in half, add some pulled pork, top with lemon slaw and the other half of the bun.
SUGGESTIONS
Pulled pork is usually made with pork shoulder but it needs to cook for 6 hours to become very tender. Pork belly is a much quicker alternative. Serve with potato wedges.
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