A Thoroughly British Burger is composed, poised, balanced, but powerful and potent. From the top down, its got piccalilli, lemon coleslaw, British-mode pulled pork, and Hellmann's mayonnaise. Composed, delicious, and completely, thoroughly, British.
Brioche Burger Buns
1kg Pork Shoulder, chopped into large cubes
3 Teaspoons Marjoram
2 Tablespoons Oregano
1 Teaspoon Rosemary
7 Cloves of Garlic, peeled and minced
3 Onions, peeled and finely sliced
1/4 cup HP sauce
1/4 cup Worcestershire Sauce
1 cup Beef Stock
3 Tablespoons Malt Vinegar
1/4 Head of Red Cabbage, 1/2 finely sliced, 1/2 finely diced
1 Red Capsicum, finely sliced
1 Bulb of Fennel, finely sliced
Juice of 1 Lemon
Good Quality Piccalilli
In a large pot, pour a generous lug of olive oil then add the pork shoulder. Brown the pork shoulder, at which point add the onions, half the garlic, marjoram, oregano, rosemary and malt vinegar. Get the onions nice and soft, then add the HP sauce, the Worcestershire Sauce, Malt Vinegar and Beef Stock. Cover the meat with water if it needs more.
Pull out a frying pan and drizzle a bit of olive oil in. Saute on a medium heat the finely sliced fennel with the garlic until tender, then add the finely diced cabbage. Continue to saute until the cabbage is also tender. Mix the cooked ingredients in with the fresh cabbage and capsicum. Salt and pepper well, then toss the lemon juice through the slaw. Drizzle with olive oil.
The meat will be ready once it's falling apart (this took about 4 hours for me). As it gets more and more tender, encourage it to separate and cook the sauce down until it is REALLY thick. Once its there, salt and pepper to taste - remember its a British burger - don't go too crazy!
Serve with a pile of delicious pork shoulder on a buttery brioche bun with some whole egg British mayonnaise, stack it high with tangy slaw, cap it off with Piccalilli. Sink your teeth in, taste the deliciously tangy flavours.
Sit down, with an Earl Grey tea and...