Pan Asian Pulled Cheek Burger with sweet potato sticks and lime mayo
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Grill/Smoker, Wok
Ingredients
• 12 pork cheeks, trimmed
(here from Stauferico pork)
• 2 tbsp vegetable oil
• 3-4 handfuls of incense herbs
(e.g. from Smokeywood)
• 8 Hom Bao (steamed Chinese buns)
• 200 g Kimchi (Korean cabbage,
homemade or from the Asian store)
• ½ mango, diced
• 100 g sushi ginger (Asian shop)
• 1 bunch of coriander
• 1 egg yolk (M)
• Juice and some zest from
2 untreated limes
• 1 tbsp fine brown sugar
• 1 tsp salt
• 1 tbsp cold water
• 200 ml sunflower oil
• ½ tsp white pepper
• 3 large sweet potatoes
• 5 tbsp potato starch
• 1 tsp salt
• Oil for frying
Accessories are available in the shop!
Would you like some fish accessories?
preparation
➊ Rub the unseasoned cheeks with a little vegetable oil and cook in the smoker at 150° C with dry heat and add smoking herbs for about 2 ½ hours. Remove and keep warm wrapped in foil for 20 minutes to finish cooking.
➋ For the lime mayo, mix the egg yolk, 50 g lime juice, brown sugar and salt, add cold water and stir in the sunflower oil in a thin stream. Season with pepper and add a little lime zest.
➌ Cut the sweet potatoes into sticks and dust with starch. Fry in a wok in hot oil (170° C) for 4 minutes, then allow to cool. Just before serving, fry again for 1-2 minutes, drain and add salt.
➍ Meanwhile, pluck the cheeks, mix with kimchi and add diced mango. Heat the steamed Hom Bao in the smoker for about 10 minutes. Cut open the warm Hom Bao and fill it, top with sushi ginger and chopped coriander, serve with the sweet potato sticks and the lime mayo.
Recipe from SWAT BBQ
From left to right): Matthias Hauser, Daniel Nonnenmann and Marc-Oliver Karle from Swat-BBQ, Vice Grill Master of the Amateurs 2015. The team around captain and food junkie Daniel Nonnenmacher has been active internationally since 2011.
More information at www.swat-bbq.de
Recipe from FIRE&FOOD issue 01/2016
