These Vietnamese pulled pork burgers on a brioche bun are ah-may-zing! Tender, juicy, spicy and subtly sweet vietnamese pulled pork, topped with a crunchy asian slaw and served on a soft, buttery brioche bun. Do I need to go on?
My favourite thing about travelling is trying foods from different cultures. From completos in Chile to the best french onion soup in France, I love trying the best culinary highlights every country has to offer.
The “Around the World” series on my blog is probably one of my favourites to create. Basically every few weeks or so I give myself the task of making a recipe from another country. It really pushes me out of my comfort zone (cooking healthy treats I call “Naked Treats”) and encourages me to make things I wouldn’t usually make.
Asian food is something that daunts me somewhat. The recipes always have one million ingredients (most of them hard to get) and seem to take a very long time to put together. This recipe is different. The ingredients are all easy to find, most of them you probably already have in your pantry. And using the slow cooker to cook the pork means very little prep time and a super easy cook process (aka put in and walk away).
The pulled pork part is based on a large shoulder of pork (around 2kgs) and this will produce way more pulled pork that you’ll need for this recipe (4 burgers). But just pull the pork and freeze in freezer containers for a lazy night where you don’t feel like “cooking”. Just defrost the meat and throw together the burger part.
The asian slaw is a nice addition to the juicy pulled pork. It’s crunchy, tasty and is a nice way to sneak some veggies into an otherwise pretty indulgent meal.
You don’t have to use brioche buns but I love the soft and buttery texture of a fresh and slightly toasted brioche bun. I hope you like this recipe and encourages you to be a bit more adventurous in the kitchen!
Don’t forget to hashtag #cookwiththemacadames when making my recipes. I love to see how you went and get a peek at your kitchen table.
What you need:
- Small mixing bowl x 2
- Large mixing bowl
- Slow cooker
- Shredder or food processor with slicer
- Baking tray
Ingredients (makes 4 burgers):
For the pulled pork (makes enough for 12 burgers – freeze the extra pulled pork for easy dinner prep):
- 1 onion, roughly diced
- 2kg skinless pork shoulder
- 1 stalk lemon grass, bruised then cut into 4 pieces
- 3 cloves garlic, crushed
- 2 tablespoons ginger, grated
- ½ cup char siu sauce
- ¾ cup rice vinegar
- 3 tablespoons fish sauce
- 1 tablespoon soy sauce
- 2 tablespoons caster sugar
- Optional: 1 teaspoon chinese five spice powder (I like the spicy addition this makes)
For the asian slaw:
- 2 cups white or red cabbage, shredded
- 1 carrot, shredded
- 1/2 cup coriander leaves, roughly chopped
- 1/2 cup vietnamese mint leaves, roughly chopped
- 2 shallots, thinly sliced
For the slaw dressing:
- 2 tablespoons rice vinegar
- 1 tablespoon fish sauce
- 1 clove garlic, crushed
- 1 chilli, sliced
- 1 tablespoon honey
- 1 tablespoon sesame seeds
- 4 brioche buns, halved and toasted lightly + buttered if desired
- Optional: Extra char siu sauce, for serving
1. Scatter the onion over base of slow cooker and place pork on top, add lemon grass.
2. Combine the rest of the pulled pork dressing ingredients in a small bowl and pour over pork and cover. Cook on low for 8 hours.
3. Skim any excess fat and remove lemon grass. Using tongs, pull the meat from the bones and move into a large bowl or tray. Gently squeeze the juice from the meat as otherwise it will be a bit too wet (don’t over squeeze, you want the meat to remain tender and juicy). Set aside and keep warm. Keep the remaining juice.
4. Lightly toast the brioche buns in the oven, butter if desired.
5. To make Asian slaw: In a large bowl combine the slaw ingredients. In a small bowl mix the dressing ingredients and toss through the slaw.
6. To make the burgers: top the bottom half of the buttered brioche bun with pulled pork, top with the asian slaw. Drizzle with extra char sui sauce if desired.
Storage: pulled pork can be kept in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months.
Like this recipe? Yum it on Yummly.
For another “Around The World” recipe, try my west african peanut stew.
Or my Portuguese baked eggs.
Anisa – The Macadames. xx