Chipotle Pork Burgers

A very simple combination of chipotle and ginger makes for a delicious burger packed with flavour!

Great served with a simple salsa and melted smoked cheese.

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Chipotle Pork Burger
Serves 4

Ingredients:

For the Burgers: 800g Minced Pork (80% Lean), 2-3″ Fresh Ginger (Grated), 1tsp Chipotle Powder, 1tsp Sea Salt, Zest 3 Limes, 75g Fresh Breadcrumbs, 8 Slices Smoked Cheese (Trimmed to Burger Size)

For the Salsa: 4″ Cucumber (Seeded and Finely Diced), 1 Red Chilli (Finely Chopped), 1/2 Red Pepper (Finely Diced), Juice 1 Lime, Sea Salt

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Method:

1) Prepare the burgers by combining all of the burger ingredients (excluding the cheese) in a large bowl. Mix well with your hands until fully combined. Shape the meat into 8 equal patties – thin and wide. Store in the fridge until ready to cook.

2) For the salsa, combine all of the ingredients in a small bowl and mix to fully combine. Season to taste with sea salt and set aside.

3) Place a griddle pan over a high heat and add a little oil. Sear the burgers for around 5 minutes each side or until fully cooked. Place a slice of smoked cheese on top of each burger and cover the griddle pan. Steam for 1-2 minutes until the cheese has melted.

4) Serve the burgers on fresh buns with the salsa.

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Enjoy!

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Chipotle and Ginger Ribs

Ribs are the ultimate in comfort food and should not be resigned solely to the BBQ! These ribs are marinated in a chipotle and coriander rub before being roasted in the oven and glazed with a ginger and lemon syrup.

Great grazing food, the ribs can be prepared the day ahead before a quick blast in the oven to reheat before glazing.

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Chipotle and Ginger Ribs
Serves 4 +

Ingredients:

For the Ribs: 3 Racks of Baby Back Ribs – with a good amount of meat on the bone.

For the Rub: 2tsp Chipotle Powder, 1tbsp Coriander Seeds, 1tsp Cumin Seeds, 1tsp Fennel Seeds, 1tsp Sea Salt, 2tbsp Dark Brown Muscovado Sugar

For the Glaze: Reserved Pork Juices, 1/2 Garlic Clove (Grated), Zest and Juice 1 Lemon, 1tbsp Chopped Fresh Rosemary, 2″ Ginger (Finely Chopped), 2tbsp Spring Onions (Chopped), 1tbsp Light Brown Sugar

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Method:

1) Make the marinade by combining all of the ingredients in a spice grinder or pestle and mortar and crushing/blitzing to a fine powder. Rub each rack with a liberal amount of chipotle rub (you probably won’t need it all) and place in the fridge to marinade for at least 2 hours.

2) Pre heat the oven to 200c. Wrap each rack tightly in kitchen foil and transfer to the oven. Cook for around 2 hours or until the meat is pulling from the bone. Remove from the oven and remove the racks from the tin foil, being careful to reserve the cooking juices.

3) Cut each rack into manageable portions and place in a baking tray. Return to the oven to crisp slightly. Meanwhile, make the glaze by placing the cooking juices and all other ingredients into a small saucepan. Place over a medium heat and heat until the mixture thickens slightly, keep warm.

4) Remove the ribs from the oven and brush over the glaze with a pastry brush. Serve the ribs whilst still warm with a sprinkling of chopped spring onions.

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Enjoy!

Pulled Pork, Chipotle Slaw

Melt in the mouth, six-hour pulled pork and chipotle slaw is a marriage made in heaven!

Providing you have time to play with, pulled pork is one of the easiest and most satisfying dishes you can cook. Whilst some swear by using a bone in joint of pork shoulder, a boneless shoulder of pork works just as well and is much easier to cook and get ahold of –  a piece from towards the neck gives the best results.

Time and temperature is the key to great pulled pork, get that right and this makes a superb change from the traditional sunday roast!

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Pulled Pork, Chipotle Slaw
Serves 4 (With Leftovers)

Ingredients:

For the Pork: 1.25kg Boneless Pork Shoulder, 2tsp Sea Salt, 2tsp Cracked Black Pepper, 2tsp Smoked Paprika, 1tsp Oregano, 8 Garlic Cloves (Bashed)

For the Chipotle Slaw: 1/3 Head White Cabbage (Finely Sliced), 2 Carrots (Peeled and Grated), 2 Apples (Cored and Julienned), 2tbsp Sultanas, 3tbsp Crème Fraîche, 1tbsp Mayo, 1/2tsp Sea Salt, 3tsp Chipotle Powder (Or To Taste)

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Method:

1) Pre-heat the oven to 220c. Rub the pork with the salt, pepper, paprika and oregano – massaging into the meat. Place the garlic cloves on a roasting tray and place the shoulder on top. Place in the oven and roast at 220c for 20 minutes.

2) Turn the oven down to 150c and roast for 3 hours. Turn the oven down to 130c and roast for a further 2 hours. Turn the oven down to 110c and roast for a final 1 hour.

3) Meanwhile, make the slaw by combining all of the ingredients in a large bowl and mixing with a fork until fully combined. Cover and store in the fridge until ready to serve.

4) Remove the pork from the oven and pull gently with two forks – continue until you have pulled the entire shoulder. Serve with the chipotle slaw in bread rolls.

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Enjoy!