Matso's Pearler's Burger

Burger, Schwein -

Matso's Pearler's Burger

Ingredients

For about 4-5 burgers

• 1 kg pork shoulder
boneless
• 400 g root vegetables
(e.g. onions, celery,
Carrots)
• 700 ml Matso’s Pearler’s
pale Ale
• Salt pepper
• Leaves of red cabbage and
Iceberg lettuce
• Tomato slices
• Burger bun

For the sauce:
• 10 g red chilli,
finely chopped
• 10 g garlic,
finely chopped
• 30 ml white wine vinegar
• 70g sugar
• 5 g salt
• 60 g honey
• 5 g Sichuan
Peppercorns
• 20 ml lemon juice
• 1 pinch red Indian
Food coloring
(if available)
• Corn starch for
Binding


preparation

For the sauce, bring all the ingredients except the cornstarch to the boil in a saucepan and then thicken with the cornstarch (mix some starch with cold water) until the sauce becomes syrupy. To test how cold the sauce is, simply place a plate in the freezer at the beginning and as soon as the sauce is cooked, drizzle a tablespoon of the sauce onto the ice-cold plate. The sauce will cool and you will see how much it has thickened.

Salt and pepper the meat, brown it on all sides in a roasting pan, add the vegetables and brown them too. Pour the pale ale over it and braise it in the grill with the lid closed at 160°C for around 5 hours until the meat falls apart and you can pull it apart.

To serve, mix with the sauce and arrange on the burger buns together with the lettuce leaves and tomato slices.

FIRE&FOOD Issue 3-2015


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