Korean Pulled Pork Burgers with Kimchi Coleslaw

1.5kg pork shoulder
1 Asian pear (or Chinese pear)
1 bunch spring onions
6 garlic cloves
1 thumb-sized ginger
2 tablespoons sesame seeds
1 tablespoon sesame oil
4 brioche burger buns
Crispy fried onions
Fresh coriander

The Marinade
2 tablespoons mirin
2 tablespoons sake
3 tablespoons brown sugar
3 tablespoons light soy sauce
250ml chicken stock (or vegetable stock)

The Kimchi Coleslaw
2 carrots
½ onion
2 Chinese cabbage leaves
150g kimchi
3 tablespoons Japanese mayonnaise
1 tablespoon light soy sauce

PREPARATION

1. Roughly chop the spring onions, garlic, ginger and Asian pear, then blend with the mirin, sake, brown sugar, light soy sauce, sesame oil and sesame seeds until smooth.
2. Pour the marinade over the pork shoulder, coating it well, then leave to marinate for at least 2 hours, or overnight for deeper flavour.
3. Place the trimmed pork fat into a heavy casserole or ovenproof pan over medium heat, allowing it to slowly render and release its fat.
4. Remove the rendered fat if desired, then sear the marinated pork shoulder on all sides until deeply caramelised and golden brown.
5. Pour the remaining marinade over the pork and cook over medium-high heat until it thickens into a glossy, bubbling glaze.
6. Add the chicken stock and bring everything to the boil before transferring the uncovered pan to a 150°C oven for 4–5 hours, until the pork is tender enough to pull apart.

COOKING

1. Meanwhile, finely shred the carrots, onion and Chinese cabbage, keeping the vegetables as thin as possible for a crisp slaw.
2. Finely chop the kimchi and mix it together with its juices, the Japanese mayonnaise and light soy sauce to create a creamy dressing.
3. Fold the dressing through the shredded vegetables and finish with chopped fresh coriander, then refrigerate until ready to serve.
4. Remove the pork from the oven and pull it apart with two forks, mixing the meat back into the reduced cooking sauce until evenly coated.
5. Lightly toast the brioche buns and generously pile the pulled pork onto the bases before topping with the kimchi coleslaw.
6. Finish with crispy fried onions, place the bun tops on and serve immediately while the pork is hot and juicy.

School of Wok Tips

• Asian pear naturally tenderises the pork while adding subtle sweetness.
• Searing the pork before slow cooking creates a richer, deeper flavour.
• Cook the pork uncovered so the sauce reduces and caramelises during roasting.
• Mix the pulled pork back into the cooking juices for maximum flavour and moisture. 

FAQs

Why use Asian pear in the marinade?
It adds natural sweetness and contains enzymes that help tenderise the pork during cooking.

Can I make this ahead of time?
Yes, the pulled pork can be made a day ahead and reheated gently in its cooking sauce.

Can I use the pulled pork for other dishes?
Absolutely. It's delicious in rice bowls, tacos, wraps or even served over noodles.