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.
latest issue:
Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!