Serves 4
4 – 6 pork belly strips
Two whole squid
1 tbsp miso
2 tbsp gochujang paste
6 garlic cloves, grated
1 tbsp honey
4 tbsp soy sauce
Korean spice rub e.g. Angus and Oink
500ml medium sweet cider
1 tbsp Chinese five spice
2 tsp salt
Runny honey, a good drizzle.
12 or so spring onions
2 tbsp sunflower oil (any neutral oil will work)
1tbsp mayonnaise
Brioche buns – (squid ink brioche buns optional)
Serving up a guaranteed head-turner for Halloween parties, this insane burger looks like a monster from the deep. Ben Forte, barbecue master at Kamado Joe shares his twist on a surf and turf burger.
Mix 1tbsp of the gochujang, Korean rub, miso, garlic, soy and honey over the pork belly strips and set aside in the fridge for 24 hours.
At least an hour before cooking, remove pork from the fridge to come up to temperature.
Prepare your barbecue to 120 – 130c. Cover the bottom of a Dutch oven with spring onions, then lay the pork belly over the top and cover with cider until the pork is just covered. Top up with a little water if necessary.
Pop a lid on the Dutch oven and slow cook for about 5 – 7 hours or until tender and fat is translucent. Set aside.
Add soapstone or cast iron griddle to the barbecue and start bringing the barbecue up to searing temperature of 350°c minimum. Prepare your squid, then coat it in the salt and Chinese five spice.
Toast your brioche buns now and set aside. Mix mayonnaise and the remaining gochujang and spread on the top and bottom of buns.
When your cooking surface is scorching hot rub with your neutral oil. Carefully grill the pork belly strips to give them extra caramelisation and a nice crust. Then throw the squid on to sear quickly for about two minutes – hot and fast.
Now build your burger. Eat immediately, making sure you spill sauce everywhere.
