McDonald’s in Ukraine has been temporarily closed since February 24, 2022, and although the food there was not very healthy, sometimes you want to treat yourself to a tasty burger or hamburger. Today’s recipe is a homemade burger with pork belly and pickled vegetables. Fragrant, slightly spicy pork belly that melts in your mouth with a delicious bun and quick pickled vegetables.
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This is precisely the kind of dish that both children and adults will like, it is ideal for a weekend treat.
Try making a burger using this recipe, and you will hear the silence take over the room while your family enjoys the first bites of food.
The brisket prepared in the Chinese style will become your favorite dish, and the meat will simply melt. To achieve this, we prepare it in 3 stages:
- the brisket is cooked slowly for several hours,
- after that, it is fried with a little oil and spices so that the edges become golden and crispy,
- then we add a sweet and slightly spicy sauce.
What do we need for a brisket burger?
- Pork belly. Cut it into thick strips, or buy it already cut in the supermarket.
- Ginger, garlic, rice vinegar, sugar, and stock – used as the liquid to slow cook the pork.
- Oil, salt, pepper, ginger, soy sauce, lemon zest, chili pepper, honey, and brown sugar are used to make the glaze (sauce) in which the pork is later fried.
- Buns for burgers – sold in almost every supermarket.
- Carrot, cucumber, red onion, water, apple cider vinegar, sugar, and salt for pickled vegetables.
- Chopped lettuce and chopped jalapeños (peppers) for extra toppings.
If you want a burger with extra sauce, just double the amount and save half to add to the burger later.
The best side dish for this dish would be fries, or crispy oven baked potatoes, or serve the burger with a light Greek salad.
Homemade burger at home
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Easy homemade burgers
Fragrant, spicy, melt-in-your-mouth pork belly with a soft bun, quick pickled vegetables and jalapeño flavor! This is a delicious hamburger. Perfect for a weekend treat!
- Pork brisket – 1 kg.
- Chicken broth – 1 liter
- Ginger root – 1 pc. (The size of a thumb)
- Garlic – 3 cloves
- Rice vinegar – 1 tbsp. l.
- Salt, pepper – to taste
- Buns – 4 pcs.
- Lettuce – 8 leaves
- Jalapeño pepper – 1 pc.
- Hot pepper – 1/2 tsp.
Sauce for meat
- Soy sauce – 3 tbsp. l.
- Ground ginger – 1 tsp.
- Chili pepper – 1 pc.
- Honey – 2 tbsp. l.
- Brown sugar – 2 tbsp. l.
- Lemon peel – 1 tsp.
For pickling vegetables
- Cucumber – ½
- Red onion – 1 pc.
- Carrot – 2 pcs. (small)
- Sugar – 1½ tbsp. l.
- Salt – 3 tsp.
- Vinegar – 180 ml.
- Boiled water – 360 ml. (room temperature)
Add the pork belly, chicken stock, ginger, garlic, rice wine, and sugar to a large saucepan.
Bring to a boil, then cover with a lid, reduce heat and cook for 2 hours.
Meanwhile, prepare the pickled vegetables. Use a vegetable peeler to peel the cucumber into thin strips.
Peel and finely chop the red onion.
Peel the carrots, remove the ends and discard. Cut it the carrots into strips using a vegetable peeler.
Place cucumber and carrot strips in a jar.
Place the slices of red onion in a second, smaller jar (this is necessary so that the color of the red onion does not change the color of the carrot and cucumber).
Combine sugar, salt, vinegar, and water in a jug and stir. This is your vegetable marinade.
Pour the marinade mixture over the jars to cover the vegetables. Close the lid and refrigerate for at least an hour (they can be stored for up to 2-3 weeks).
When the pork is ready, turn off the heat and put it on a board.
Add the oil to a large skillet and heat it over medium to high heat.
Add the pork to the pan and sprinkle with a pinch of salt and pepper.
Fry, turning a few times, until the pork starts to turn golden brown, about 5–6 minutes.
While the pork is roasting, combine the sauce ingredients in a small bowl.
When the pork becomes golden, you can carefully collect the excess fat from the pan into a separate plate.
Now pour the glaze (sauce) over the pork and continue to cook until the pork is dark and sticky. Remove from heat.
Now it's time to assemble our burger. Open the buns and lay out the salad leaves.
Add slices of pork belly – 2 or 3 of each.
Top with a few strips of drained pickled carrots, cucumber slices and red onion slices, then sprinkle with some chili flakes or flakes. Place the tops on the buns and serve.
Enjoy your meal!
*If you do not have jalapeño pepper, replace it with regular hot pepper, or completely exclude it from the recipe
Serving Size4 servings
Amount Per Serving Calories 1012Total Fat 58gSaturated Fat 22gSodium 3268mgCarbohydrates 64gFiber 3gSugar 27gProtein 56g
If you like vegetarian dishes, you’ll like this cauliflower fried rice recipe.