Smoky Pork, Avocado and Slaw Burgers with Chilli Jam
Photography by Josh Griggs.
Pork steaks are quick-cooking and go so well with the sweet, smoky flavours of a good barbecue sauce. Add in crunchy slaw and avocado, and you’ve got a family favourite.
Serves: 4
INGREDIENTS
2-3 boneless pork scotch steaks (about 400 grams)
sea salt and ground pepper
¼ cup barbecue sauce (I used Culley’s Original BBQ Sauce)
grapeseed oil for cooking
To assemble
⅓ cup mayonnaise
1 tablespoon sriracha chilli sauce
4 burger buns, halved, toasted and buttered (I used brioche buns)
1 avocado, sliced
2 cups purchased slaw
½ cup chilli jam
METHOD
Season the pork and toss with the barbecue sauce to coat well. Cover and refrigerate for 30 minutes or up to 24 hours.
Heat a little oil in a sauté pan and cook the pork over a medium heat for about 3 minutes each side, or until just cooked through.
Rest for a few minutes then slice thinly and toss through the resting juices.
To assemble: Combine the mayonnaise and sriracha and generously spread on the cut sides of the buns. Layer up the bun bases with avocado, slaw, sliced pork and a spoonful of chilli jam. Add the bun tops and serve immediately.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.