Recipe courtesy of The Tuckaway Tavern and Butchery

Karate Pig

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  • Level: Advanced
  • Total: 17 hr 55 min (includes fermenting time)
  • Active: 1 hr 35 min
  • Yield: 4 to 5 servings


Quick Like Ninja Kimchi:

Fried Wontons:

Dojo Sauce:

Sweet Soy Glaze:



Special equipment:
a meat grinder
  1. For the quick like ninja kimchi: Mix chopped cabbage and 3 tablespoons salt in a bowl and refrigerate overnight.
  2. Rinse the cabbage and squeeze the excess moisture out.
  3. Mix in the ginger, radish, scallions, cilantro, garlic, fish sauce, sambal, sugar, vinegar, sesame oil and remaining 1 1/2 tablespoons salt.
  4. Refrigerate for at least 8 hours or up to 15 days before serving.
  5. For the fried wontons: Tightly roll eggroll wrappers and cut into thin strips.
  6. Fry in beef tallow in a cast-iron skillet until crispy, about 3 minutes.
  7. Meanwhile, stir together the granulated garlic, ginger, granulated onion, salt and pepper in a small bowl. Sprinkle fried wontons with spice mixture.
  8. For the dojo sauce: Blend the mayonnaise, scallion whites, sambal, vinegar, garlic, salt, pepper, paprika and cayenne pepper in a blender.
  9. 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.
  10. For the burger: Run pork shoulder through a meat grinder twice.
  11. 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.
  12. 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.
  13. 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.