photo courtesy of NZ Herald

photo courtesy of NZ Herald

Nosh Nosh Swigs
Limerick Street
AlexandraHidden away behind Furniture Court in Alex (Alexandra for us ‘locals’ ) is a relatively new kid on the block.
I love a good burger. When I was 18 I remember waking from a dream about Sandy (Michelle Pfeiffer) eating a burger in Grease 2 and I woke up my flatmate to drive me to a local burger joint. So yes I love burgers. I won’t lie to you though, I haven’t tried this one but the name of it set me on fire. I will be making this, this weekend.

5 Spice Pulled Pork and Slaw burger 
pulled pork-
1 1/2 Tbs Chinese five spice
1 Tbs salt
3kg bone-in pork shoulder
3 Tbs oil
2 onions roughly chopped
1 cup soft brown sugar
1 1/2 Tbs minced garlic
1 cup soy sauce or to taste
2 cups hoisin sauce
pinch of chili flakes

3 Tbs fresh lime juice
2 Tbs fish sauce
1 Tbs rice vinegar
1 Tbs sesame oil
1 Tbs firmly packed palm sugar or light brown sugar
2 cloves garlic, minced
2 teaspoons minced chili or to taste

1/2 cup thinly sliced onion
2 Tbs toasted sesame seeds
3 cups shredded green cabbage
1 1/2 cups shredded red cabbage
1/2 cup shredded carrots
1/3 cup fresh mint leaves, roughly chopped
1/3 cup fresh coriander leaves, roughly chopped
1/3 cup Vietnamese mint, roughly chopped
freshly ground black pepper, to taste
1 Tbs roasted unsalted peanuts chopped
1 Tbs fried shallots (available in asian supermarkets)

soy sauce mayo-
1 large egg yolk
1 heaped tsp dijon mustard
small pinch of salt to help thicken
1 cup canola or grapeseed oil
1 tsp soy sauce or to taste

Combine all ingredients and whisk together until sugar has dissolved. Place sliced onions in dressing and leave for at least 20 minutes, this can be made a day in advance to allow the onions to gently pickle.
mix all the ingredients for the slaw together then add the onions and dressing.

Place the onions in an oven-proof dish, lay the pork on top and thouroughly rub the 5 spice and salt over it.
place in a preheated oven for 1 hour at 180C.
in a large pot place all the other ingredients and 3 cups of water, taste the mixture (you may have to add more hoisin sauce or soy sauce to taste it doesnt want to be to salty as it will be reduced later). Add the roasted pork, onions and cooking liqour and cover with water. Bring to a boil and simmer for approx 4 hours until pork is tender and falling apart.
Remove the pork and allow to cool then pull into chunks. Strain the sauce and return to stove. Reduce until thick and
syrupy, then mix through the pulled pork.
The final mixture should be glossy and cling to the pork.

Whisk together the egg yolk, mustard and salt, slowly whisking in the oil bit by bit until thick and fully incorporated. Whisk in the soy sauce and taste, add more if desired.

Build your burger:
Warm a fresh burger bun in a low oven, spread some of the soy mayo on the base of the bun, then top with the pulled pork then the slaw.

Central Otago holds a treasure trove of eatery’s and other delights. Get in your car now! In the meantime, I will be making this recipe and working out what comes after 3 in french.
Thank you Carol and Mark