KARATE PIG

Karate Pig image

Provided by Food Network

Time 17h55m

Yield 4 to 5 servings

Number Of Ingredients 41

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Ingredients

1 medium head napa cabbage, chopped into 3/4-inch pieces
4 1/2 tablespoons kosher salt
1/4 cup minced fresh ginger
1/4 cup julienned daikon radishes
1/4 cup scallions sliced into strips
3 tablespoons chopped fresh cilantro
2 1/2 tablespoons minced fresh garlic
2 tablespoons fish sauce
2 tablespoons sambal oelek chile paste
2 tablespoons sugar
1/4 tablespoon apple cider vinegar
1 teaspoon sesame oil
12 egg roll wrappers
Beef tallow, for frying
1 tablespoon granulated garlic
1 tablespoon ground ginger
1/2 tablespoon granulated onion
1/8 tablespoon salt
1/8 tablespoon pepper
1 cup mayonnaise
1/4 cup white scallions ends
2 tablespoons sambal oelek chile paste
2 tablespoons apple cider vinegar
1 tablespoon roasted garlic
1/4 tablespoon salt
1/4 tablespoon pepper
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
10 ounces kecap manis
1/4 cup pineapple juice
4 teaspoons finely minced fresh ginger
6 cloves black garlic
8 ounces pork shoulder
2 tablespoons finely chopped scallions
1 teaspoon minced garlic
1/2 teaspoon minced fresh ginger
1/2 teaspoon sesame oil
1/2 teaspoon crushed red pepper
1/4 teaspoon sugar
Butter, for toasting buns
4 to 5 buns

Steps:

For the quick like ninja kimchi: Mix chopped cabbage and 3 tablespoons salt in a bowl and refrigerate overnight.
Rinse the cabbage and squeeze the excess moisture out.
Mix in the ginger, radish, scallions, cilantro, garlic, fish sauce, sambal, sugar, vinegar, sesame oil and remaining 1 1/2 tablespoons salt.
Refrigerate for at least 8 hours or up to 15 days before serving.
For the fried wontons: Tightly roll eggroll wrappers and cut into thin strips.
Fry in beef tallow in a cast-iron skillet until crispy, about 3 minutes.
Meanwhile, stir together the granulated garlic, ginger, granulated onion, salt and pepper in a small bowl. Sprinkle fried wontons with spice mixture.
For the dojo sauce: Blend the mayonnaise, scallion whites, sambal, vinegar, garlic, salt, pepper, paprika and cayenne pepper in a blender.
For the sweet soy glaze: Simmer kecap manis, pineapple juice, ginger and black garlic in a small pot for 20 minutes, then blend with an immersion blender.
For the burger: Run pork shoulder through a meat grinder twice.
Mix meat with scallions, garlic, ginger, sesame oil, crushed red pepper, sugar and 1/4 teaspoon sweet soy glaze. Run through the grinder one more time, then form into 4 to 5 patties.
Heat a grill or cast-iron skillet. Cook the patties until cooked through, about 4 minutes per side. Butter the buns and toast them on the grill or skillet.
Drizzle the buns with soy glaze and build the burgers with patties, kimchi and wonton strips. Finish with another drizzle of soy glaze and some dojo sauce.