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Be inspired every day with Living North
Char Siu Burger
June 2019
Reading time 6 minutes
We can’t always rely on our BBQ weather - but this Char Siu Burger from DJ BBQ can be cooked inside or out.
  • 1.2kg boneless pork belly, butterflied, rolled and tied
  • 1 bunch of spring onions, sliced
  • 1 red chilli, finely sliced
  • 1 tbsp toasted sesame seeds
  • 4 plain white buns
  • 1 litre water
  • 250ml orange juice
  • 150ml light soy sauce
  • 150ml rice wine
  • 4 tbsp oyster sauce
  • ½ tsp sesame oil
  • 2.5cm piece of ginger, peeled and sliced
  • 5 garlic cloves, sliced
  • 2 cinnamon sticks
  • 2 star anise
  • 1 red chilli, sliced
  • 100ml rice vinegar
  • 100g caster sugar
  • 1 tbsp black peppercorns
  • ½ cucumber, sliced

OUTDOORS: Half & half technique.

INDOORS: Hob (stovetop). 

You’ll also need a casserole pot with a lid, a frying pan and a steamer.

  1. If you’re cooking outdoors, get your grill rocking. Add all the glaze ingredients to a casserole pot and place it either over a medium heat on the hob or over the direct heat on the grill.
  2. Say a few kind words to your pork belly, then add it to the pot, bring to the boil, put on the lid and leave to simmer slowly for two hours until tender.
  3. While the pork is cooking, pickle your cucumber.
  4. This little delight will cut through that rich pork belly. In a small saucepan over a low heat, heat the vinegar and sugar together with the peppercorns, until the sugar has dissolved. Let it cool, then pour over the sliced cucumber. Leave for 30 minutes until the cucumber is tangy.
  5. When the pork is cooked, remove it from the casserole pot, wrap it in cling film and cool for 30 minutes. Pour the remaining sweet-swelling liquid from the pot into a large frying pan and set over a medium heat on the hob (or over direct heat on the grill) and reduce until it is thick. This will take at least 30 minutes. Once the glaze is thick and shiny, leave to cool.
  6. Slice the cooled pork into four thick burgers and add to the cooled glaze pan. Put the pan back on a medium heat (or the grill), and spoon the glaze over the pork slices.
  7. Once they are sticky and have a nice colour on them, get your steamer ready – put it on the heat source (hob or grill) and place a square of baking (parchment) paper in it.
  8. Layer up the glazed pork belly, spring onions, chilli slices, sesame seeds and pickled cucumber in the bun. Place on the paper in the steamer and steam for five minutes until hot and soft. Serve with any extra glaze as a dipping sauce.

Extracted from The Burger Book by DJ BBQ (Quadrille, £12.99) Photography © David Loftus

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