- 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.