Vietnamese Pork and Mango Burger with Belgian Chocolate Mayonnaise
Experience an extraordinary fusion of flavours with Worlds Pantry’s Vietnamese Pork and Mango Burger. Paired with an innovative Belgian Chocolate Mayo, this recipe redefines the classic burger.
Ingredients
500g pork shoulder steaks
MARINADE
3 tbsp fish sauce
2 tbsp oyster sauce
2 tbsp kecap manis
2 tbsp cane sugar
3 tbsp lemongrass, finely chopped
1 tbsp minced garlic
150g shallots, chopped
½ tsp black pepper
3 tbsp groundnut oil
Method
PORK
1. Cut the pork steaks into 1cm slices. A handy tip is to partially freeze the pork beforehand, as this makes it easier to cut thin slices.
2. Place the pork into a ziplock bag and add all the marinade. Seal the bag and ensure the meat is fully covered. Leave to marinate in the fridge overnight or for as long as 24 hours, turning occasionally.
3. When ready to cook, remove from the bag and place directly onto a hot griddle. They do not take long, approximately 3 minutes each side; we use a burger press to keep the slices flat while cooking. When cooked, place in a fresh burger bun with lettuce, thinly sliced mango and cucumber.
BELGIAN CHOCOLATE MAYO
Now this is worth a try! We created this unusual combination specifically to complement the flavours of the burger and were pleasantly surprised at how well it worked, not only with the pork but as a tasty dip for the salty fries. Use 1 tbsp of Belgian dark chocolate cocoa powder to 4 tbsp of mayonnaise. Just mix it well and serve.
More Recipes Ideas from Worlds Pantry
Method
PORK
1. Cut the pork steaks into 1cm slices. A handy tip is to partially freeze the pork beforehand, as this makes it easier to cut thin slices.
2. Place the pork into a ziplock bag and add all the marinade. Seal the bag and ensure the meat is fully covered. Leave to marinate in the fridge overnight or for as long as 24 hours, turning occasionally.
3. When ready to cook, remove from the bag and place directly onto a hot griddle. They do not take long, approximately 3 minutes each side; we use a burger press to keep the slices flat while cooking. When cooked, place in a fresh burger bun with lettuce, thinly sliced mango and cucumber.
BELGIAN CHOCOLATE MAYO
Now this is worth a try! We created this unusual combination specifically to complement the flavours of the burger and were pleasantly surprised at how well it worked, not only with the pork but as a tasty dip for the salty fries. Use 1 tbsp of Belgian dark chocolate cocoa powder to 4 tbsp of mayonnaise. Just mix it well and serve.
