Spicy belly pork and squid burger
Next-level burger or monster from the deep? Whatever your take, this twist on the classic surf and turf is a guaranteed head-turner
Ben Forte, barbecue master at Kamado Joe, shares his spicy belly pork and squid burger recipe
uk.kamadojoe.com
Serves 4
- Gochujang paste 2 tbsp
- Korean spice rub 1 tbsp
- Miso 1 tbsp
- Garlic cloves 6, grated
- Soy sauce 4 tbsp
- Honey 1 tbsp
- Pork belly strips 4 – 6
- Spring onions 12
- Medium-sweet cider 500ml
- Whole squid 2, prepared
- Chinese five spice 1 tbsp
- Salt 2 tsp
- Brioche buns (squid ink buns optional)
- Mayonnaise 1 tbsp
- Sunflower oil 2 tbsp
- In a bowl, mix 1 tablespoon of the gochujang with the Korean rub, miso, garlic, soy and honey. Coat the pork belly with the marinade and leave to marinate in the fridge for 24 hours.
- An hour before cooking, remove the pork from the fridge and allow to come up to room temperature.
- Prepare the barbecue to 120 – 130°c. 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. Put the lid on the Dutch oven and slow cook for about 5 – 7 hours, or until tender and the fat is translucent. Set aside.
- Add soapstone or a cast-iron griddle to the barbecue and start bringing it up to a searing temperature of 350°c. Coat the squid in the Chinese five spice and salt.
- Toast the brioche buns and set aside. Mix the mayonnaise and remaining gochujang and spread on the buns.
- When the cooking surface is scorching hot, add the sunflower oil. Carefully grill the pork belly strips to caramelise. Add the squid and sear hot and fast for around 2 minutes.
- Build your burger and eat immediately.
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You will need
- Gochujang paste 2 tbsp
- Korean spice rub 1 tbsp
- Miso 1 tbsp
- Garlic cloves 6, grated
- Soy sauce 4 tbsp
- Honey 1 tbsp
- Pork belly strips 4 – 6
- Spring onions 12
- Medium-sweet cider 500ml
- Whole squid 2, prepared
- Chinese five spice 1 tbsp
- Salt 2 tsp
- Brioche buns (squid ink buns optional)
- Mayonnaise 1 tbsp
- Sunflower oil 2 tbsp
Method
- In a bowl, mix 1 tablespoon of the gochujang with the Korean rub, miso, garlic, soy and honey. Coat the pork belly with the marinade and leave to marinate in the fridge for 24 hours.
- An hour before cooking, remove the pork from the fridge and allow to come up to room temperature.
- Prepare the barbecue to 120 – 130°c. 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. Put the lid on the Dutch oven and slow cook for about 5 – 7 hours, or until tender and the fat is translucent. Set aside.
- Add soapstone or a cast-iron griddle to the barbecue and start bringing it up to a searing temperature of 350°c. Coat the squid in the Chinese five spice and salt.
- Toast the brioche buns and set aside. Mix the mayonnaise and remaining gochujang and spread on the buns.
- When the cooking surface is scorching hot, add the sunflower oil. Carefully grill the pork belly strips to caramelise. Add the squid and sear hot and fast for around 2 minutes.
- Build your burger and eat immediately.
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