Ingredients (Makes 10 Burgers)
• 1.2kg pork scotch, sliced into 120g portions • 500ml buttermilk • 5 cups crispy pork mix seasoned flour • ½ cup chilli glaze • 1½ cups hot sauce • 10 burger buns • 40 slices pickle • 2 cups shredded white cabbage • 2 cups finely shaved fennel • 5 radishes, shaved • 2 cups rocket leaves • ½ cup mayonnaise
Chilli glaze
• 2 cups hot sauce • 2 cups honey • 125g butter Combine all ingredients in a saucepan, bring to the boil and set aside.
Crispy pork mix
• 1.5kg potato flour • 40g onion powder • 10g garlic powder • 15g chilli powder • 40g salt • 40g ground white pepper • 50g paprika Combine all ingredients, store in a sealed container in a dry place.
Method
1 Combine buttermilk and 8 tablespoons hot sauce, pour over the pork slices, marinate overnight in refrigerator. 2 Make the slaw by combining cabbage, fennel, rocket leaves and shaved radish with ½ cup mayonnaise. 3 Remove pork from buttermilk and place directly into crispy pork mix, coating all over. 4 Deep fry pork at 160°C until crisp, approx 4-5 minutes. Drain on kitchen paper, season with salt. 5 Heat chilli glaze and coat the fried pork. 6 Toast buns, add slaw to the bottom half, top with pork, pickles, rocket leaves and then the bun top.
Cost per plate approx $4.00*
*Based on produce costs at time of calculation, from an independent consultant commissioned by APL, January 2022
