Spicy Pork Burgers

Nutrition per serve

Ingredients

• 30g Korean chilli paste
• 2pcs pork loin steaks
• 2pcs milk buns
• 1pcs carrot
• 1pcs Lebanese cucumber
• 1bunch coriander
• 5g toasted sesame seeds
• 40ml vegan mayonnaise
• 15ml boiling water
• 8ml sugar
• 15ml white wine vinegar
• 10ml neutral-flavoured oil
• 5ml soy sauce

Method

1. Step 1 — Prep pork
   Preheat the oven to 180C, fan-forced. Line an oven tray with baking paper. Put the chilli paste (reduce for less of a chilli-kick), 1 tbs boiling water, 1 tsp sugar and 1 tsp white wine vinegar in a shallow dish, season with salt and stir to combine. Add the pork and turn to coat.
2. Step 2 — Cook pork
   Heat 2 tsp oil in a small frypan over medium-high heat. Cook the pork for 1-2 mins each side until golden (the chilli mixture can create fumes while pan-frying, so ensure your kitchen is ventilated). Transfer to the lined tray, pour over any remaining marinade and bake on the upper oven shelf for 7 mins or until just cooked through (see cooking tip). Rest for 4 mins.
3. Step 3 — Heat buns
   While the pork is cooking, halve the buns through the middle. Put on an oven tray and bake on the lower oven shelf for 6-8 mins until heated through.
4. Step 4 — Make dressing
   Meanwhile, put 2 tsp white wine vinegar, 1 tsp soy sauce and ½ tsp sugar in a large bowl and season with salt and pepper. Peel the carrot into ribbons with a vegetable peeler. Thinly slice the cucumber on an angle.
5. Step 5 — Toss salad
   Pick the coriander leaves, discarding the stems. Add the carrot, cucumber, coriander and sesame seeds to the dressing and toss to combine.
6. Step 6 — Get ready to serve
   Spread the cut side of the bun bases with the mayonnaise. Thinly slice the pork. Divide the pork and half the salad among the bases, drizzle with any cooking juices and sandwich with the bun tops. Serve with the remaining salad.

Allergens

Sulphites, Soy, Gluten, Wheat, Milk, Egg, Sesame