These Braised Pork Burgers are tender and sweet. The water used and the low cooking temperature keeps the pork moist and soft. I cut back a bit on the maple syrup and added just a teaspoon of the cranberry jam to add some extra tang to the meat.
Served with a few slices of Edam (or strong cheddar), the bite of the cheese adds to the flavour and offsets the sweet sauce of these Braised Pork Burgers. It brings back memories of diners, burger joints, and greasy comfort foods.
- 400 to 500 grams of pork ribs
- 2 tablespoons of vegetable oil
- 3 garlic cloves, minced
- 1 small onion, minced
- 4 tablespoons of maple syrup
- 1 tablespoon of cranberry jam
- Salt and pepper to taste
- 2 burger buns
- 2 slices of Edam or Cheddar cheese
- Mustard, mayo for garnish
- Preheat the oven to 150 degrees Celsius.
- In a large frying pan, heat the oil. Season the pork with salt and pepper, and then cook on both sides for a few minutes (about 2 to 4 minutes depending on the thickness). Add the onion and garlic and let everything cook for another 2 minutes. Add the maple syrup and cranberry jam, and make sure the pork is well covered.
- Pour the pork and its soon to be sauce into a large baking dish with 2 glasses of water – you want the water to just come up to the same level as the pork. Cook the pork for 4 hours, basting it regularly. If needed, add more water (but you shouldn’t need it).
- When the 4 hours is up, pull the pork from the bones, though it should fall off on its own during cooking. Toast the burgers in the oven with the cheese, and then assemble your burgers with the pork, leftover sauce and some mayo or mustard if desired. Serve with fries and coleslaw.