The olive piggy burger
- Preparation and cooking time
- Total time
- A little effort
- Serves 6
Skip to ingredients
- 500g piece boneless pork shoulderskin removed
- olive oil
- sea salt
- 500g (Bar Boulud use a mix of shoulder lean minced beefleg and short-rib meat)
- 6 tbsp mayonnaise
- Tabasco green jalapeño pepper sauce
- to serve round lettuce leaves
- 6 cheese buns or soft burger bunstoasted
BBQ SAUCE
- 3 tbsp cider vinegar
- 1 tbsp Dijon mustard
- 3 tbsp brown sugar
- 2 tbsp soy sauce
- 1 tsp smoked paprika
RED CABBAGE SLAW
- ¼ small red cabbageshredded
- 1 tsp red wine vinegar or with caster sugar
Nutrition: per serving
- kcal681
- fat33.5g
- carbs40.2g
- fibre2g
- protein57.3g
- salt3.14g
Method
step 1
Heat the oven to 150C/fan 130C/gas 2. Rub the pork all over with salt and pepper. Put on a rack in a roasting tin and cover the whole tin with foil to create a tent. Cook for 4-5 hours until the pork is meltingly tender. Leave to cool a little then pull into bite-sized chunks, discarding excess fat and sinew. Toss the cabbage with the vinegar and sugar mix. Leave to marinate, tossing now and again.
step 2
Make the bbq sauce by throwing everything in a pan, bringing slowly to a simmer and cooking for 2-3 minutes. Add the pork then leave in the pan so you can gently reheat to serve.
step 3
Make the burgers just before you are ready to cook them. Season the beef really well with salt and black pepper then form into 6 burgers. Heat a griddle (chargrill) to very hot. Cook the burgers for 4 minutes each side for medium. Rest for a couple of minutes.
step 4
Toast the burger buns. Mix the mayo with a few dashes of green tabasco then spread on the bases. Put a couple of pieces of lettuce on top then sit the burgers on top. Add a good spoonful of pulled pork to each then top with some red cabbage slaw. Add the bun top and secure with a skewer.
