Hayden Quinn's Korean Pork Burger

Name: Hayden Quinn's Korean Pork Burger
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 6
Cuisine: Korean
Ingredients: 600 g pork belly, cut into slices 8mm thick; 2 cm piece ginger, peeled, finely grated; 2 garlic clove peeled grated; 2 tablespoons gochujang (Korean fermented chilli paste); 1 1/4 cups (300g) Hellmann's Real Mayonnaise; 1/2 cup celeriac cut into matchsticks; 1/2 cup red cabbage, thinly shredded; 2 carrots, cut into matchsticks; 1/4 cup chopped kimchi; 1 lemon, juiced; 2 tablespoons olive oil; 3 tablespoons sake; 3 tablespoons honey; 2 tablespoons soy sauce; 2 tablespoons mirin; 6 hamburger buns,; 1/4 cup coriander leaves

Hayden Quinn's Korean Pork Burger with Gochujang Mayo combines spicy pork and Hellmann's creamy mayo for a bold and savoury experience.

NUTRITIONAL FACTS

Serving Size: 6

Amount per Serving

Title	Amount per Serving

6 People

Servings
20 Minutes

Prep Time
5 Minutes

Cooking Time
25 Minutes

Ready In

Pork Belly

600 g pork belly, cut into slices 8mm thick
2 cm piece ginger, peeled, finely grated
2 garlic clove peeled grated

Gochujang Mayonnaise

2 tablespoons gochujang (Korean fermented chilli paste)
1 1/4 cups (300g) Hellmann's Real Mayonnaise

Slaw

1/2 cup celeriac cut into matchsticks
1/2 cup red cabbage, thinly shredded
2 carrots, cut into matchsticks
1/4 cup chopped kimchi
1 lemon, juiced
2 tablespoons olive oil

Glaze

3 tablespoons sake
3 tablespoons honey
2 tablespoons soy sauce
2 tablespoons mirin

To Serve

6 hamburger buns,
1/4 cup coriander leaves

Pre-heat BBQ or chargrill pan over a medium-high heat.
Coat pork belly slices in ginger and garlic.
Mix the Gochujang and mayonnaise together in a small dish. Place into the refrigerator until needed.
Place sake, honey, soy sauce and mirin in a saucepan. Gently heat the glaze ingredients, over medium-low heat, stirring well together. Simmer gently to reduce sauce by a third. Turn off heat. Keep warm on stovetop for later use.
BBQ or chargrill the pork for 5 minutes, turning frequently until nicely golden brown. Once cooked, place each piece of pork into glaze, toss to coat and then set aside on a wire rack placed over a tray or paper towel to catch any sauce that may drizzle off pork.
To make the slaw, place celeriac, cabbage, carrot, kimchi in a large bowl and toss well to combine. Combine lemon juice and olive oil - though don't pour over the slaw until you are ready to serve, as the natural colour of the red cabbage will bleed out if you make it ahead of time.
To assemble the burger, spread creamy Gochujang mayonnaise mixture liberally over the inside of the bun bases. Top with slaw, coriander and 2 or 3 of the pork pieces and bun top.