© 2018 Ching He Huang. All rights reserved.

Double Grilled Hoisin Pork Brioche Burger

Serves : 2 Preparation 25 mins Cooking 8 mins Total 33
Nutrition facts: 839.00 calories 5305.00g protein 62.00g carbs 37.00g sugars 41.70g fat 10.10g 88.00g fibre 2345.00mg sodium
For the pork: 331g, sliced to 1cm thick X 4, organic if possible Pork loin 1 clove, peeled and finely chopped Garlic 1 inch knob Fresh root ginger, peeled and finely grated 4 tablespoons Lee Kum Kee Hoisin Sauce 1 tablespoon (or dry sherry) Shaoxing rice wine 1 tablespoon (before grilling) Rapeseed oil For the Sesame Slaw: 1 tablespoon Tahini 1 teaspoon, runny Honey 4 tablespoons Lee Kum Kee Oriental Sesame Dressing 2 (100g), washed, top and tailed, finely julienned Carrot 100g, washed, finely julienned Red Cabbage 100g, washed, finely julienned White Cabbage ½, medium-sized, washed, peeled and finely julienned Red onion 1, finely chopped Spring onion ½ Lime, juiced 5g, finely chopped Chives Drizzle Over: 1-2 tablespoons, for each burger Lee Kum Kee Sriracha Mayo

Inspired by the buo luo bao – sweet and salty flavour – here sweet meets salty with grilled Hoisin pork loins (double decker) and sweet brioche buns with a Chinese coleslaw. Perfect for a barbeque, this recipe was featured with Hong Kong restaurant, Kam Wah. Sweet, salty and moreish inspired by the Pineapple Bun.

Double Grilled Hoisin Pork Brioche Burger

  1. Serves : 2
  2. Preparation time 25 Minutes
  3. Cooking time 8 Minutes
per serving

Cals


839.00

Protein (g)


5305.00

Carbs (g)


62.00

Sugars (g)


37.00

Fat (g)


41.70

Sat Fat (g)


10.10

Fibre (g)


88.00

Sodium (mg)


2345.00

Source from

Ching He Huang Web Site

About the recipe

main courses

Inspired by the buo luo bao – sweet and salty flavour – here sweet meets salty with grilled Hoisin pork loins (double decker) and sweet brioche buns with a Chinese coleslaw. Perfect for a barbeque, this recipe was featured with Hong Kong restaurant, Kam Wah. Sweet, salty and moreish inspired by the Pineapple Bun.

For the pork
  • Pork loin - 331g, sliced to 1cm thick X 4, organic if possible
  • Garlic - 1 clove, peeled and finely chopped
  • Fresh root ginger, peeled and finely grated - 1 inch knob
  • Lee Kum Kee Hoisin Sauce - 4 tablespoons
  • Shaoxing rice wine - 1 tablespoon (or dry sherry)
  • Rapeseed oil - 1 tablespoon (before grilling)
For the Sesame Slaw
  • Tahini - 1 tablespoon
  • Honey - 1 teaspoon, runny
  • Lee Kum Kee Oriental Sesame Dressing - 4 tablespoons
  • Carrot - 2 (100g), washed, top and tailed, finely julienned
  • Red Cabbage - 100g, washed, finely julienned
  • White Cabbage - 100g, washed, finely julienned
  • Red onion - ½, medium-sized, washed, peeled and finely julienned
  • Spring onion - 1, finely chopped
  • Lime, juiced - ½
  • Chives - 5g, finely chopped
Drizzle Over
  • Lee Kum Kee Sriracha Mayo - 1-2 tablespoons, for each burger

Steps

  • Marinade the thin pork loin pieces for 20 minutes with the garlic, ginger, Lee Kum Kee Hoisin sauce, and Shaoxing rice wine .
  • Heat a griddle over high heat. Before grilling, season the pork with 1 tablespoon rapeseed oil
  • Place the pork loins on the grill and cook for 1.5 minute on each side, then flip and cook for 1.5 minute on the other side. Set aside to rest.
  • To make the slaw, mix the Tahini, runny honey and Lee Kum Kee Oriental Sesame in a large salad bowl, and stir to combine the dressing. Toss in the julienne carrots, red and white cabbage, red onion, spring onion. Squeeze over some lime juice and garnish with chives. Set aside. (For best results, pre-slice and chill the slaw ingredients in the fridge so when you come to assemble them, the slaw is nice and cold).
  • Once the pork is cooked through. Slather a layer of Lee Kum Kee Hoisin sauce on both sides of the brioche bun, place the buns on the grill for 20 seconds to warm up and then remove.
  • Place a piece of pork loin on the base of the brioche, top with slaw, then pork loin and top with more slaw. Drizzle over some Lee Kum Kee Sriracha Mayo. Assemble the second burger. Eat Immediately.
For the pork
  • Pork loin - 331g, sliced to 1cm thick X 4, organic if possible
  • Garlic - 1 clove, peeled and finely chopped
  • Fresh root ginger, peeled and finely grated - 1 inch knob
  • Lee Kum Kee Hoisin Sauce - 4 tablespoons
  • Shaoxing rice wine - 1 tablespoon (or dry sherry)
  • Rapeseed oil - 1 tablespoon (before grilling)
For the Sesame Slaw
  • Tahini - 1 tablespoon
  • Honey - 1 teaspoon, runny
  • Lee Kum Kee Oriental Sesame Dressing - 4 tablespoons
  • Carrot - 2 (100g), washed, top and tailed, finely julienned
  • Red Cabbage - 100g, washed, finely julienned
  • White Cabbage - 100g, washed, finely julienned
  • Red onion - ½, medium-sized, washed, peeled and finely julienned
  • Spring onion - 1, finely chopped
  • Lime, juiced - ½
  • Chives - 5g, finely chopped
Drizzle Over
  • Lee Kum Kee Sriracha Mayo - 1-2 tablespoons, for each burger