Karate Pig Recipes

KARATE PIG

Steps:

• For the quick like ninja kimchi: Mix chopped cabbage and 3 tablespoons salt in a bowl and refrigerate overnight.
• Rinse the cabbage and squeeze the excess moisture out.
• Mix in the ginger, radish, scallions, cilantro, garlic, fish sauce, sambal, sugar, vinegar, sesame oil and remaining 1 1/2 tablespoons salt.
• Refrigerate for at least 8 hours or up to 15 days before serving.
• For the fried wontons: Tightly roll eggroll wrappers and cut into thin strips.
• Fry in beef tallow in a cast-iron skillet until crispy, about 3 minutes.
• Meanwhile, stir together the granulated garlic, ginger, granulated onion, salt and pepper in a small bowl. Sprinkle fried wontons with spice mixture.
• For the dojo sauce: Blend the mayonnaise, scallion whites, sambal, vinegar, garlic, salt, pepper, paprika and cayenne pepper in a blender.
• For the sweet soy glaze: Simmer kecap manis, pineapple juice, ginger and black garlic in a small pot for 20 minutes, then blend with an immersion blender.
• For the burger: Run pork shoulder through a meat grinder twice.
• Mix meat with scallions, garlic, ginger, sesame oil, crushed red pepper, sugar and 1/4 teaspoon sweet soy glaze. Run through the grinder one more time, then form into 4 to 5 patties.
• Heat a grill or cast-iron skillet. Cook the patties until cooked through, about 4 minutes per side. Butter the buns and toast them on the grill or skillet.
• Drizzle the buns with soy glaze and build the burgers with patties, kimchi and wonton strips. Finish with another drizzle of soy glaze and some dojo sauce.