Crispy Pork Burgers with Guacamole and Pickled Red Onions
Photography Olivia Galletly.
If you love crunchy crumbed pork as much as me, I recommend using the full eight pieces of pork and stacking two on top of each other for double crunch! Pickled red onions will keep for up to three weeks in the fridge and are great served with a range of Mexican dishes.
Serves: 4
INGREDIENTS
PICKLED RED ONIONS
1 red onion, thinly sliced
200ml white vinegar
50ml water
1 tablespoon caster sugar
1 teaspoon table salt
1 teaspoon peppercorns, optional
CRUMBED PORK
1 teaspoon ground cumin
1 teaspoon garlic powder
½ teaspoon smoked paprika
½ teaspoon ground pepper
½ teaspoon table salt
1 cup plain flour
2 large eggs
2 tablespoons hot sauce
2 cups panko crumbs
4-8 pieces pork schnitzel
vegetable oil, for frying
GUACAMOLE
2 ripe avocados
½ red capsicum, diced
¼ red onion, diced
½ cup chopped fresh coriander
1 tablespoon lime juice
1 teaspoon hot sauce
1 teaspoon sweet chilli sauce
sea salt
TO ASSEMBLE
red and green cabbage, shredded
fresh coriander leaves
1 tablespoon lime juice
4 brioche burger buns
good-quality egg mayonnaise
chipotle or other hot sauce, to serve
METHOD
PICKLED RED ONIONS: Place the sliced onions in a medium-sized jar. Bring the vinegar, water, sugar and salt to a simmer in a small saucepan and cook until the sugar and salt have dissolved. Remove from the heat and pour over the onions. Add the peppercorns, if using, and set aside to cool.
CRUMBED PORK: Set yourself up with three bowls and an oven tray lined with baking paper. Put the combined spices, salt and flour in one bowl, whisk the eggs and hot sauce together in the next and put the panko crumbs in the third.
Dredge the pork in the flour mixture, then shake off any excess. Next, dip it into the egg mixture and again allow any excess to drip off. Finally, coat in the panko crumbs, then place on the lined oven tray.
Heat 2cm of vegetable oil to 180°C in a large frying pan. Fry the pork in batches for 2-3 minutes on each side, or until golden brown and cooked through. Drain on kitchen towels.
GUACAMOLE: Mash the avocado flesh in a bowl with the back of a fork. Add the remaining ingredients, season to taste and mix together.
TO ASSEMBLE: Toss together the shredded cabbage, coriander leaves and lime juice. Grill the burger buns to your liking, then smear with mayonnaise. Top with the cabbage salad, crumbed pork, guacamole, pickled red onions and chipotle or hot sauce.
DRINKS MATCH:
Pork and spicy guac just sing with the Pīwakawaka Vineyard Gisborne Viognier 2020 ($27) in the mix. Jasmine, lemon, apricot stone and tangerine slice through this wine and leave a cleansing impression on the finish. For stockists email hello@piwakawaka.co.nz
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.