Spicy Korean-Style Pork Mapo Tofu
with- Oeuf
- Soya
- Blé
- Lait
- Moutarde
- Sésame
- Moutarde
- Sésame
- Soya
- Sulfites
- Oeuf
- Lait
- Peut contenir des traces d’allergènes
- Blé
- Gluten
- Crustacés
- Poisson
- Noix
- Arachides
Juicy Hong Kong-Style pork burgers with a crispy, "pineapple bun" inspired topping, baked to golden perfection. A savoury-sweet twist on a classic, packed with bold flavour and crunch in every bite.
Ingrédients
250 g
Porc haché
2 pièce(s)
Œuf
(Contient: Oeuf)
2 pièce(s)
Pomme de terre Russet
2 pièce(s)
Pain artisan
(Contient: Soya, Blé, Lait Peut contenir : Moutarde, Sésame, Soya, Sulfites, Oeuf, Lait)
0.17 tasse(s)
Chapelure panko
(Contient: Blé Peut contenir : Blé, Gluten)
2 cs
Farine tout usage
(Contient: Blé Peut contenir : Moutarde, Sésame, Soya, Sulfites, Oeuf, Lait, Gluten, Crustacés, Poisson, Noix, Arachides)
2 cs
Mayo épicée
(Contient: Oeuf, Moutarde Peut contenir : Sésame, Soya, Sulfites, Lait, Blé, Gluten, Crustacés, Poisson)
2 cs
Mayonnaise
(Contient: Oeuf, Moutarde Peut contenir : Moutarde, Sésame, Soya, Sulfites, Lait, Blé, Gluten, Crustacés, Poisson, Noix)
11 g
Mélange d'épices asiatique au sésame
(Contient: Sésame Peut contenir : Moutarde, Soya, Sulfites, Lait, Blé, Noix, Arachides)
Pas inclus dans votre livraison
2 cs
Beurre*
(Contient: Lait)
6.5 cc
Sucre*
2 cs
Huile*
0.38 cc
Sel*
0.38 cc
Poivre*
Instructions
- Before starting, remove 2 tbsp (4 tbsp) butter from the fridge and set aside to come up to room temperature.
- Preheat the oven to 450°F.
- Wash and dry all produce.
- Remove any brown spots from potatoes, then cut into 1/2-inch wedges.
- To a parchment-lined baking sheet, toss together potatoes, half the Asian Sesame Blend and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
- Roast wedges in the bottom of the oven for 25-28 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the top and bottom of the oven, rotating sheets halfway through.)
- Meanwhile, in a small bowl, combine butter, flour and 2 tbsp (4 tbsp) sugar, until a thick paste is formed. Season with salt.
- Halve buns.
- Divide paste between top buns and spread to cover the surface of each bun. Using a butterknife, carefully create a cross-hatch pattern in the mixture.
- Set air-fryer to 390°F.
- Place top buns in the air fryer. Cook for 4-6 min, until topping is crisp and golden.
- Carefully remove buns from air-fryer and set aside on a cutting board. (TIP: Avoid touching the topping, it will harden as it cools)
- Transfer bottom buns to the air fryer. Cook for 2-3 min, until toasted. Set aside on cutting board.
- Meanwhile, in a large bowl, combine pork, half the panko (use all for 4 servings), remaining Asian Sesame Blend, 1/4 tsp (1/2 tsp) salt and 1/4 tsp (1/2 tsp) pepper.
- Form mixture into 2 (4) 5-inch-wide patties.
- Heat a large non-stick pan over medium.
- When hot, add 1/2 tbsp (1 tbsp) oil, then patties. (NOTE: Don't crowd the pan; cook patties in 2 batches if needed.) Pan-fry until cooked through, 4-6 min per side.**
- Transfer to a plate.
- Reserve pork fat in the pan.
- In the same pan, crack in 2 (4) eggs. Season with salt and pepper. Pan-fry, covered, until egg whites are set, 2-3 min. (NOTE: The yolk will still be runny! Also, if preferred, pan-fry eggs using 1 tbsp oil instead of butter.)
- Meanwhile, in a small bowl combine mayo and spicy mayo. Spread half the mayo mixture on bottom buns, then stack with patties and fried egg. Close with top buns.
- Divide burgers and wedges between plates.
- Serve remaining mayo dipper alongside.
