Kong Bak Burgers with Asian Coleslaw
Makes 6 INGREDIENTS For the braised pork:
1kg pork belly 8 shallots, peeled and chopped 1 cinnamon stick 2 star anise 5 cloves 60ml light soya sauce 30ml dark soya sauce 500ml water 60g sugar 50g unsalted butter, cubed
For the coleslaw:
cup water cup sugar cup white vinegar 1 tsp salt 2 cups shredded cabbage 1 cup shredded carrot red onion, thinly sliced cup coarsely ground peanuts cup fried shallots 1 bottle Japanese Kewpie mayonnaise* 6 burger buns, halved and toasted
Steam the pork belly for 1 hour. Cool at room temperature then remove and discard the skin. Cut the meat into 1.5cm-thick slices. Set aside.
Bring the rest of the ingredients for the braised pork, except the butter, to the boil. Lower to medium heat and add the cooked pork. Cook for 1 hour until the meat is tender and the gravy thickens.
Stir in the butter and cook until it melts. Remove from heat.
To make the coleslaw, combine the water, sugar, vinegar and salt, and boil the mixture over medium heat until the sugar melts. Cool, then toss with the rest of the coleslaw ingredients.
To serve, spread the mayonnaise on the buns’ bottom halves. Top each with coleslaw, followed by two slices of pork coated in the gravy, and the top half of the bun.