Best 4 Sticky Soy And Maple Pork Burgers Recipes

SESAME PORK BURGERS WITH SWEET AND SPICY SLAW

Steps:

• Make the Slaw:
• Whisk mayonnaise, vinegar, Sriracha, sugar, and 1 tsp. salt in a large bowl. Transfer about 1/4 cup dressing to a small bowl; set aside.
• Add cabbage and scallions to remaining dressing and toss to evenly coat. Season with remaining 1/2 tsp. salt. Cover and chill both the salad and dressing until ready to serve.
• Do Ahead: Dressing and slaw can be made 8 hours ahead. Keep chilled.
• Make the Burgers:
• Using your hands or a wooden spoon, mix pork, garlic, Sriracha (if using), sesame oil, fish sauce, 1/4 cup cilantro, and 1/2 tsp. salt in a large bowl until well combined.
• Shape pork mixture into 4 patties, slightly larger in diameter than English muffins (about 4").
• Heat olive oil in a large skillet over medium. Working in batches if necessary, fry patties until browned on both sides and cooked through, 6-8 minutes.
• Spread reserved dressing on muffins. Place a patty on bottom halves. Season with salt and pepper. Pile on some slaw, pickles, and cilantro, then close muffins. Serve with remaining slaw alongside.
• Do Ahead: Patties can be made 1 day ahead. Separate with parchment if stacking. Cover and chill, or freeze up to 1 month.

STICKY MAPLE PORK WITH APPLES

Steps:

• Cut the pork into 3cm thick slices. Heat the oil in a large, non-stick frying pan, add the pork, then fry on both sides until lightly browned, about 5 mins in total. Lift out of pan and set aside. Add apples to the pan, then cook for 3-4 mins until starting to soften.
• Stir in the garlic, maple syrup, vinegar and 3 tbsp water, bring to the boil, then return the meat to the pan along with any juices. Simmer for a few more mins, stirring until the pork is cooked through and the sauce is thick and sticky. Stir in the wholegrain mustard, then serve with plain or Crispy onion rice (recipe below).

STICKY MAPLE AND BOURBON PORK RIBS

Steps:

• For the ribs:
• Place the vinegar, water, bay leaves, cinnamon, sugar, rock salt and onion in a large saucepan over high heat. Stir to combine and bring to the boil.
• Add the ribs, reduce the heat to medium and cover with a tight-fitting lid. Simmer for 30-40 minutes or until the pork is tender.
• For the glaze:
• Place the bourbon, maple syrup, vinegar, Worcestershire sauce, mustard, paprika and salt flakes in a medium saucepan over medium heat. Stir to combine and bring to the boil. Reduce the heat to low and simmer for 8-10 minutes or until slightly reduced. Set aside.
• To finish:
• Preheat oven to 220°C (425°F).
• Remove the ribs from the cooking liquid and place, meat-side down, in a large deep-sided ovenproof dish. Top with the glaze and roast for 15 minutes.
• Turn the ribs over, baste with the glaze and roast for a further 15 minutes or until the pork is tender and the glaze is reduced. Brush with any remaining glaze and slice to serve.

STICKY SOY AND MAPLE PORK BURGERS

Steps:

• Place the pork,peanuts,onions,ginger,zest,1 tbsp soy sauce,2 tsp maple syrup,chilli flakes and coriander into a large bowl,season well with salt and pepper,then mix well using your hands.Shape into 4 patties,cover and chill for at least 30 minutes.
• Preheat the oven to 200 degrees and line a tray with baking powder.
• Heat a frypan/chargrill pan over med-high heat.Brush the pan with a little oil and cook the patties for 1-2 mins each side until golden browm.Transfer the patties to the baking tray and bake for a further 8-10 mins,until cooked through.
• Mix the oil with the remaining soy and maple syrup or honey in a small bowl and brush over the patties.
• To serve sandwich each ciabatta with some chilli sauce,sour cream etc and a pattie.