Karate Pig
- Level: Advanced
- Yield: 4 to 5 servings
- Total: 17 hr 55 min (includes fermenting time)
- Active: 1 hr 35 min
Ingredients
Quick Like Ninja Kimchi:
1 medium head napa cabbage, chopped into 3/4-inch pieces
4 1/2 tablespoons kosher salt
1/4 cup minced fresh ginger
1/4 cup julienned daikon radishes
1/4 cup scallions sliced into strips
3 tablespoons chopped fresh cilantro
2 1/2 tablespoons minced fresh garlic
2 tablespoons fish sauce
2 tablespoons sambal oelek chile paste
2 tablespoons sugar
1/4 tablespoon apple cider vinegar
1 teaspoon sesame oil
Fried Wontons:
12 egg roll wrappers
Beef tallow, for frying
1 tablespoon granulated garlic
1 tablespoon ground ginger
1/2 tablespoon granulated onion
1/8 tablespoon salt
1/8 tablespoon pepper
Dojo Sauce:
1 cup mayonnaise
1/4 cup white scallions ends
2 tablespoons sambal oelek chile paste
2 tablespoons apple cider vinegar
1 tablespoon roasted garlic
1/4 tablespoon salt
1/4 tablespoon pepper
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
Sweet Soy Glaze:
10 ounces kecap manis
1/4 cup pineapple juice
4 teaspoons finely minced fresh ginger
6 cloves black garlic
Burger:
8 ounces pork shoulder
2 tablespoons finely chopped scallions
1 teaspoon minced garlic
1/2 teaspoon minced fresh ginger
1/2 teaspoon sesame oil
1/2 teaspoon crushed red pepper
1/4 teaspoon sugar
Butter, for toasting buns
4 to 5 buns
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.