Karate Pig
- Level: Advanced
- Total: 17 hr 55 min (includes fermenting time)
- Active: 1 hr 35 min
- Yield: 4 to 5 servings
- Level: Advanced
- Total: 17 hr 55 min (includes fermenting time)
- Active: 1 hr 35 min
- Yield: 4 to 5 servings
Ingredients
Quick Like Ninja Kimchi:
Fried Wontons:
Dojo Sauce:
Sweet Soy Glaze:
Burger:
Directions
Special equipment:
a meat grinder- For the quick like ninja kimchi: Mix chopped cabbage and 3 tablespoons salt in a bowl and refrigerate overnight.
- Rinse the cabbage and squeeze the excess moisture out.
- Mix in the ginger, radish, scallions, cilantro, garlic, fish sauce, sambal, sugar, vinegar, sesame oil and remaining 1 1/2 tablespoons salt.
- Refrigerate for at least 8 hours or up to 15 days before serving.
- For the fried wontons: Tightly roll eggroll wrappers and cut into thin strips.
- Fry in beef tallow in a cast-iron skillet until crispy, about 3 minutes.
- Meanwhile, stir together the granulated garlic, ginger, granulated onion, salt and pepper in a small bowl. Sprinkle fried wontons with spice mixture.
- For the dojo sauce: Blend the mayonnaise, scallion whites, sambal, vinegar, garlic, salt, pepper, paprika and cayenne pepper in a blender.
- For the sweet soy glaze: Simmer kecap manis, pineapple juice, ginger and black garlic in a small pot for 20 minutes, then blend with an immersion blender.
- For the burger: Run pork shoulder through a meat grinder twice.
- Mix meat with scallions, garlic, ginger, sesame oil, crushed red pepper, sugar and 1/4 teaspoon sweet soy glaze. Run through the grinder one more time, then form into 4 to 5 patties.
- Heat a grill or cast-iron skillet. Cook the patties until cooked through, about 4 minutes per side. Butter the buns and toast them on the grill or skillet.
- Drizzle the buns with soy glaze and build the burgers with patties, kimchi and wonton strips. Finish with another drizzle of soy glaze and some dojo sauce.
