I know a lot of you are always asking what to do with leftover pulled pork. I think I’ve got the best solution.What if Colonel Sanders decided to make deep-fried pork instead of chicken. Maybe it would look something like the deep-fried pulled pork burger I made here.
- 1 kg Left over pulled pork Depending on how much left-over you have
- 250 grams butter
- 2 tbsp all-purpose flour
- 1 1/2 L chicken stock
- 2 tsp BBQ rub
- 1 piece cheese 1 slice per burger
For the breading station
- 1 cup all-purpose flour Adjust to the amount of burgers you're making
- 3 pieces eggs
- 1 cup breadcrumb Adjust to the amount of burgers you're making
Pulled pork sauce
- 1/4 cup ketchup
- 1/4 cup sugar
- 1 tbsp mustard
- 1 tbsp Ketjap Manis
- 2 tbsp worchestershire sauce
For the burger
- 1 piece burger bun Adjust to the amount you're making
- 1/2 tbsp mayonnaise
- 1 tbsp shredded lettuce
- 4 pieces sliced pickles
- 1 tbsp sliced onion
- We start by making a quick roux. Melt the butter. Add all-purpose flour to that until you have a smooth paste. Stir and cook it until your roux becomes brown.
- Add the chicken stock to it until it is smooth.Mix the roux with the pulled pork till you have a kneadable consistency. Add a bit of BBQ rub to boost the flavors.
- Take a sheet of aluminum foil and flatten the pulled pork paste out untile you have the thickness of a burger. Stick this in the fridge to firm up for at least 6 hours.
- Mix all the ingredients for the sauce and heat it up and let it come to a boil. Stir it until you have a syrupy bubble. Then let it cool down.
- Take the flattened pulled pork out of the fridge and cut it into patties with a round cutter. Take a slice of cheese and cut it a bit smaller and stick in between 2 of those patties. Press them together until they form one burger.
- Make a breading station with a plate off all-purpose flour, one plate with 3 eggs, and a plate of breadcrumbs. Beat the eggs until they are loose.
- Take the patties and dip them first in the flour. Dip it in the eggs and finally in the breadcrumbs.
- Heat up your frying pan to 180°C/356°F and slide the patties in the hot oil. Let them swim until they are golden brown. Place them on a cooling rack to let the fat drip off.
- Slice open a bun, put on some mayonnaise, shredded lettuce, pickles, the deep-fried pulled porker pattie. Then some onion slices and finish with the sauce and the crown of the bun.
Calories: 968kcalCarbohydrates: 91gProtein: 19gFat: 59gSaturated Fat: 34gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gTrans Fat: 2gCholesterol: 149mgSodium: 1603mgPotassium: 639mgFiber: 3gSugar: 29gVitamin A: 1674IUVitamin C: 3mgCalcium: 116mgIron: 5mg
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