{"id":886,"date":"2013-02-11T16:41:16","date_gmt":"2013-02-11T16:41:16","guid":{"rendered":"http:\/\/ginnyang.com\/?p=886"},"modified":"2013-02-11T16:41:16","modified_gmt":"2013-02-11T16:41:16","slug":"the-pigskin-burger","status":"publish","type":"post","link":"https:\/\/ginnyang.com\/?p=886","title":{"rendered":"The Pigskin Burger"},"content":{"rendered":"

Following one of my favourite Chef’s Richard Blais, I found a series of Burgers that he is currently showcasing on YouTube for Tasted.\u00a0 One in particular was the Pigskin burger ahead of the Superbowl;\u00a0It looked amazing!\u00a0 See the video here<\/a>.<\/p>\n

Sadly there isn’t a detailed recipe for this burger – the video gives us a good idea what it involves but there isn’t an exact method or list of ingredients.\u00a0 So not only do I get to try out this burger myself but I get to build up my own recipe for it!<\/p>\n

It’s not entirely apparent in the video but the pork belly has been roasted before being used in the burger – it looks too crispy to have been fried, boiled or whatever.\u00a0 I didn’t have any ranch sauce so I\u00a0swapped that for salad cream to make\u00a0“Sriracha Cream” instead.\u00a0 I also had to estimate the amount of sugar required to make the bacon jam and how much cream (or milk in my case), to mix in with the cheese.\u00a0 I think I got the proportions roughly right, the cheese foam probably needed more milk making it difficult to get out of the siphon.\u00a0 Many of you won’t have a siphon. Although you really should get one, as they are fantastic and can be used for so many things!\u00a0 Instead you can melt some cheese, add a little milk and whip it by hand to get something that can at least replace the cheese foam, but it’s a poor substitute.\u00a0 I’ve made one minor change to the recipe in that I’ve added some apple to the burger patty, it gives it a little extra bite.<\/p>\n

This burger won’t win you any dieting competitions, in fact it’s probably going to earn you a coronary heart bypass but this is worth it!<\/p>\n

\"GNY_PigskinBurger\"<\/a><\/p>\n

Ingredients (makes 4 burgers):<\/strong><\/p>\n

500g Pork Shoulder<\/p>\n

200g Pork Belly<\/p>\n

125g Smoked Streaky Bacon<\/p>\n

200g\u00a0Gruyere cheese<\/p>\n

100ml Full-fat Milk<\/p>\n

100g Sugar<\/p>\n

200ml Salad Cream (or Ranch Dressing)<\/p>\n

1 Tbsp Sriracha<\/p>\n

1 Granny Smith Apple<\/p>\n

4 Burger Buns<\/p>\n

 <\/p>\n

Method:<\/strong><\/p>\n

1.\u00a0 Preheat\u00a0your oven to 200C.\u00a0 Slice the Pork Belly into 4 equal pieces, then score with a knife and rub in some salt.<\/p>\n

2.\u00a0 Once up to heat, place the Pork Belly in the oven for 30mins, then reduce heat to 175C and continue to heat for 1.5hrs.<\/p>\n

3.\u00a0 Mince the Pork Shoulder, either using a meat grinder or by chopping repeatedly with knives.\u00a0 Skin and finely dice the apple.<\/p>\n

4.\u00a0 Combine the minced pork and diced apple in 4 equally sized patties, using a chefs ring will help.\u00a0 Season generously with salt.<\/p>\n

(Try to time this part so that the burgers will be ready just as the pork belly finishes – about 20mins)<\/em><\/p>\n

5.\u00a0 Dice the Bacon and add it to a small saucepan over a medium-high heat and fry until just crispy.<\/p>\n

6.\u00a0 Add sugar to the now crispy bacon, reduce to a medium heat and continue to cook until all the sugar has reduced to a syrup.<\/p>\n

7.\u00a0 Set a grill pan to a high heat, then grill the burger patties until just cooked through.<\/p>\n

8.\u00a0 As the patties come to the end of their cooking, cut the burger buns in half, dip in the juices of the roasted pork belly and then grill until toasted.<\/p>\n

9.\u00a0 Grate the Gruyere cheese and combine with the milk in a small saucepan over a medium heat.\u00a0 Stir until completely melted then pour into your siphon.<\/p>\n

10.\u00a0 Add the Nitrous Oxide canister, give the siphon a swirl and then let it sit for about 1 minute.<\/p>\n

11.\u00a0 Combine the Salad Cream with the Sriracha\u00a0in a ramekin and stir.\u00a0 Then spread over the bottom of the toasted buns.<\/p>\n

12.\u00a0 Spoon the bacon jam over the Sriracha Cream, then place the burger patty on top.<\/p>\n

13.\u00a0 Remove the pork belly slices from the oven and place one on top of each burger patty.\u00a0 Then cover in cheese foam and top with the burger bun.\u00a0 Serve immediately with Chips and a side salad.<\/p>\n

\"GNY_PigskinBuild\"<\/a><\/p>\n

 <\/p>\n

Tips:<\/strong><\/p>\n

– If you feel the bacon jam is too thick, add a tablespoon of water to the syrup.<\/p>\n

– The cheese mix should be liquid like when pouring into the siphon, if it is too thick and stringy it won’t foam properly and you will have problems getting it out of the siphon.\u00a0 Add milk until the mix is in a thick liquid like state.<\/p>\n

–\u00a0 I recommend a side salad to go with this burger, since there is no veg in the burger itself.\u00a0 It will help cut through the fat.\u00a0 A few microgreens or a salad with a bit of lemon in it would be perfect.<\/p>\n

– Full fat milk is really a must if you want a cheese foam.\u00a0 You need a high fat content to get a good foam, if it is too low it will just be a slightly bubbly liquid.<\/p>\n

 <\/p>\n

Drinks Matching:<\/strong><\/p>\n

Cocktail:<\/strong> Long Island Iced Tea – The sour mix,\u00a0fizz\u00a0and the high alcohol content will cut through this fatty burger perfectly.<\/p>\n

Regular Drink:<\/strong> Beer – A burger\u00a0with a nice malty, slightly\u00a0fizzy\u00a0beer just work.<\/p>\n

Non-Alcoholic:<\/strong> Coke with a\u00a0slice of lime\u00a0– Much like beer & burgers, coke works just as well.\u00a0 A\u00a0slice of lime will add a\u00a0sour bite\u00a0to prevent the coke and bacon jam becoming too sweet a combination.<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Following one of my favourite Chef’s Richard Blais, I found a series of Burgers that he is currently showcasing on YouTube for Tasted.\u00a0 One in particular was the Pigskin burger ahead of the Superbowl;\u00a0It looked amazing!\u00a0 See the video here. Sadly there isn’t a detailed recipe for this burger – the video gives us a good idea what it involves but there isn’t an exact method or list of ingredients.\u00a0 So not only do I[…]<\/a><\/p>\n","protected":false},"author":1,"featured_media":922,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[37,5,19],"tags":[8,44,11,48,45],"class_list":["post-886","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-main","category-recipes","category-west","tag-cheese","tag-fatty","tag-pork","tag-salty","tag-sweet"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/ginnyang.com\/wp-content\/uploads\/2013\/02\/GNY_PigskinBurger.jpg","jetpack_shortlink":"https:\/\/wp.me\/p1PTCG-ei","jetpack_sharing_enabled":true,"jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/ginnyang.com\/index.php?rest_route=\/wp\/v2\/posts\/886","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ginnyang.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ginnyang.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ginnyang.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ginnyang.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=886"}],"version-history":[{"count":14,"href":"https:\/\/ginnyang.com\/index.php?rest_route=\/wp\/v2\/posts\/886\/revisions"}],"predecessor-version":[{"id":932,"href":"https:\/\/ginnyang.com\/index.php?rest_route=\/wp\/v2\/posts\/886\/revisions\/932"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ginnyang.com\/index.php?rest_route=\/wp\/v2\/media\/922"}],"wp:attachment":[{"href":"https:\/\/ginnyang.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=886"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ginnyang.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=886"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ginnyang.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=886"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}