Rocker – Crispy Pig’s Cheek Burger on Brioche Bun


  • 5x Brasserie Bread Brioche Buns
  • 5x Australian Pigs’ Cheeks – trimmed
  • 5x Cans of Cider
  • 10x Bay Leaves
  • 15x Sage Leaves
  • 500g Japanese Panko Breadcrumbs
  • 5x Eggs – beaten
  • 300g Flour
  • 50g Red Cabbage – shaved
  • 50g Fennel – shaved
  • 50g Green Cabbage – shaved
  • 125g Plain Yoghurt
  • 5x Limes – juiced
  • 75g Mayonnaise
  • 50g Kimchi
  • 2x Cloves Garlic
  • Salt & Black Pepper

Method (Makes 5):

Pigs’ Cheek Patty – Season pigs’ cheeks with salt and black pepper and seal them off in a hot pan. Once sealed, add cider, bay and sage leaves to the pan. Cover pan tightly and braise cheeks in the oven at 140°C for two hours. Remove the cheeks from the remaining liquid and allow to cool.

Crumbing – Crumb cheeks by firstly dusting them in seasoned flour, then egg wash and finally in the Japanese panko breadcrumbs. Deep fry patties at 160° until crispy and hot in the middle.

Slaw – Combine red cabbage, green cabbage and fennel in a large bowl and season with salt and pepper. Add yoghurt and lime juice to the bowl and mix all ingredients together to bind.

Kimchi Mayo – In a food processor, blitz kimchi and then fold through mayonnaise, lime zest and grated garlic. Add in chilli for a heat element if desired.

To serve – Assemble on brioche burger bun, pork cheek patty, then kimchi mayo then slaw.

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