PULLED PORK BURGERS WITH TOFFEED APPLE
Slow- cooked tender pork, sweet apple and crisp pickles make an outstanding burger. Any leftover pork will keep for up to four days in the fridge and is great for sandwiches, tacos, salads and pasta dishes. The toffeed apples are best made within an hour of eating.
1.5kg pork shoulder
1 tablespoon olive oil
1 tablespoon flaky sea salt
1 teaspoon Chinese five-spice powder
1 teaspoon garlic powder
Pinch of chilli flakes 1 large onion, peeled cut into 3 rounds
of equal thickness 1 large lemon, juiced
1 green apple
½ cup caster sugar
½ cup water
12 sliders or 4 regular burger buns
Pickled red cabbage and red onion
Pickled radish (see above)
Pulled pork: Heat oven to 200° C. Rub oil into pork skin followed by salt, five- spice, garlic powder and chilli flakes.
Place onion slices in a roasting pan or large casserole and sit pork on top. Drizzle lemon juice over the meat and pour a cup of water into the pan.
Cook uncovered for 30 minutes then lower the temperature to 120° C. Add another cup of water to the pan if necessary and cover with a tight- fitting lid.
Cook 3 hours, checking occasionally and adding more water if necessary. The pork is ready when it falls from the bone when pushed with your finger.
Stand covered for 15 minutes before using 2 forks to pull the meat apart in shreds. Serve warm or at room temperature.
Toffeed apple: Core unpeeled apples and cut into thin wedges. Dry with paper towels.
Heat sugar and water in a small pan over moderate heat without stirring – just shake the pan from time to time. Cook until sugar has melted and turns a nice rich toffee colour.
Using a skewer, dip apple slices into toffee mixture to coat. Place on baking paper to cool.
To assemble burgers, cut buns in half and fill with a small quantity of pickled cabbage, some pulled pork, radish slices and a wedge of toffeed apple. Serve immediately. Makes 12 sliders or 4 standard burgers