Description

Tempt kids, dad and dude food fans with these mini burgers.

Ingredients

  • 2kg boneless pork shoulder roast, rind removed, excess fat trimmed
  • 2 teaspoons olive oil
  • 500ml (2 cups) cold water
  • 80ml (1/3 cup) hoisin sauce
  • 60ml (1/4 cup) soy sauce
  • 4 garlic cloves, peeled, halved
  • 4cm-piece fresh ginger, peeled, thickly sliced
  • 2 whole star anise
  • 2 cinnamon sticks
  • 12 mini extra soft lunch rolls, warmed, halved
  • 50g butter, at room temperature
  • Salt, to season
  • 2 tablespoons white wine vinegar
  • 3 teaspoons caster sugar
  • 1/2 teaspoon salt flakes
  • 3 Lebanese cucumbers, peeled into ribbons
  • 1 Granny Smith apple, cut into matchsticks

Instructions

  1. Preheat oven to 150C. Place pork on a chopping board. Cut a horizontal slit in the thick end (don€™t cut all the way through) and open to lie flat in one piece, about 4cm thick. Season.
  2. Heat oil in a roasting pan over medium-high heat. Cook pork, turning, for 6 minutes or until brown.
  3. Combine water, hoisin sauce, soy sauce, garlic, ginger, star anise and cinnamon in a large jug. Pour over pork. Cover with foil. Bake, turning once and basting occasionally, for 2 1/2 hours or until pork is very tender. Remove foil and cool in pan for 30 minutes.
  4. Transfer the pork to a chopping board, reserving the braising liquid. Shred the meat, discarding any fat. Transfer to a bowl. Pour reserved braising liquid into a jug. Use a metal spoon to skim and discard fat from the surface. Add 80ml (1/3 cup) braising liquid to pork. Toss to combine.
  5. Meanwhile, to make the cucumber and apple pickle, whisk the vinegar, sugar and salt in a bowl. Add the cucumber and apple. Toss to combine. Stand for 8 minutes. Drain.
  6. Spread the roll bases with butter. Top with pickle, pork and roll tops.