Crispy Chinese Pork Shoulder Big Stack by @elburritomonster

30 min

4 servings

🍖

1 kg

Pork shoulder

🫙

75 g + 3 tsp

Schwartz air-fry chinese BBQ seasoning

🥛

50 ml

Buttermilk

🥖

75 g

Panko breadcrumbs

🌾

50 g

Flour

🫘

30 ml

Hoisin sauce

🍅

15 ml

Ketchup

🍯

15 ml

Honey

🥢

35 ml

Soy sauce

🍚

15 ml

Rice vinegar

🥒

150 g

Cucumber

🥬

200 g

White cabbage

🥚

2 tbsp

Mayo

🥚

18 g

Egg yolk

🍞

6

Burger buns

🍟

400 g

Fries

🫗

30 ml

Oil

  1. Cut
    • pork shoulder

    Cut the pork shoulder into 8 equal steaks. Cover the steaks with cling film and pound them flat.

  2. Mix
    • Chinese BBQ seasoning
    • buttermilk
    • pork shoulder

    Mix 1.5 tbsp Chinese BBQ seasoning with the buttermilk. Coat the pork steaks in the marinade.

  3. Marinate
    • pork shoulder

    Leave the pork to marinate in the refrigerator if time allows. Otherwise, continue immediately.

  4. Combine
    • panko breadcrumbs
    • wheat flour
    • Chinese BBQ seasoning

    Combine panko breadcrumbs, wheat flour, and 1.5 tbsp Chinese BBQ seasoning in a bowl. Coat every pork steak evenly in the crumb mixture.

  5. Place
    • pork shoulder
    • cooking oil

    Place the coated pork in the air-fryer basket and drizzle with cooking oil. Air-fry at 200°C for 15 min until crisp and cooked through.

  6. Add
    • hoisin sauce
    • honey
    • Schwartz air-fry chinese BBQ seasoning

    Add hoisin sauce, ketchup, honey, 1 tbsp soy sauce, rice vinegar, and 2 tsp Chinese BBQ seasoning to a pan. Simmer gently until the glaze is glossy.

  7. Air-fry
    • frozen fries
    • Chinese BBQ seasoning

    Air-fry the frozen fries according to their package instructions. Toss the cooked fries with a little Chinese BBQ seasoning.

  8. Julienne
    • cucumber
    • sweet white cabbage
    • mayo

    Julienne the cucumber and sweet white cabbage. Mix them with mayo, egg yolk, and 1 tsp soy sauce until coated.

  9. Slice
    • burger buns
    • cooking oil

    Slice the burger buns into three layers. Toast the bun layers with cooking oil until golden.

  10. Toss
    • pork shoulder
    • burger buns
    • cucumber

    Toss the cooked pork steaks in the warm glaze. Layer slaw, glazed pork, and toasted bun pieces into 4 triple-stacked sandwiches.

  11. Serve
    • frozen fries
    • pork shoulder

    Serve each pork stack with seasoned fries. Serve immediately while the pork coating remains crisp.

Crispy Chinese Pork Shoulder Big Stack by @elburritomonster

30 min

4 servings

🍖

1 kg

Pork shoulder

🫙

75 g + 3 tsp

Schwartz air-fry chinese BBQ seasoning

🥛

50 ml

Buttermilk

🥖

75 g

Panko breadcrumbs

🌾

50 g

Flour

🫘

30 ml

Hoisin sauce

🍅

15 ml

Ketchup

🍯

15 ml

Honey

🥢

35 ml

Soy sauce

🍚

15 ml

Rice vinegar

🥒

150 g

Cucumber

🥬

200 g

White cabbage

🥚

2 tbsp

Mayo

🥚

18 g

Egg yolk

🍞

6

Burger buns

🍟

400 g

Fries

🫗

30 ml

Oil

Preparation Steps

  1. Step 1/11

    Cut the pork shoulder into 8 equal steaks. Cover the steaks with cling film and pound them flat.

    🍖pork shoulder
    🔪chef's knife
    🪵cutting board
    🔨meat mallet

  2. Step 2/11

    Mix 1.5 tbsp Chinese BBQ seasoning with the buttermilk. Coat the pork steaks in the marinade.

    🧂Chinese BBQ seasoning
    🥛buttermilk
    🍖pork shoulder
    🥣mixing bowl

  3. Step 3/11

    Leave the pork to marinate in the refrigerator if time allows. Otherwise, continue immediately.

    🍖pork shoulder
    🥣mixing bowl

  4. Step 4/11

    Combine panko breadcrumbs, wheat flour, and 1.5 tbsp Chinese BBQ seasoning in a bowl. Coat every pork steak evenly in the crumb mixture.

    🥖panko breadcrumbs
    🌾wheat flour
    🧂Chinese BBQ seasoning
    🍖pork shoulder
    🥣mixing bowl
    🥢tongs

  5. Step 5/11

    Place the coated pork in the air-fryer basket and drizzle with cooking oil. Air-fry at 200°C for 15 min until crisp and cooked through.

    🍖pork shoulder
    🫗cooking oil
    🥢tongs
    🖌️pastry brush

  6. Step 6/11

    Add hoisin sauce, ketchup, honey, 1 tbsp soy sauce, rice vinegar, and 2 tsp Chinese BBQ seasoning to a pan. Simmer gently until the glaze is glossy.

    🫘hoisin sauce
    🍅ketchup
    🍯honey
    🥢soy sauce
    🍚rice vinegar
    🧂Chinese BBQ seasoning
    🥄spatula

  7. Step 7/11

    Air-fry the frozen fries according to their package instructions. Toss the cooked fries with a little Chinese BBQ seasoning.

    🍟frozen fries
    🧂Chinese BBQ seasoning
    🥣mixing bowl

  8. Step 8/11

    Julienne the cucumber and sweet white cabbage. Mix them with mayo, egg yolk, and 1 tsp soy sauce until coated.

    🥒cucumber
    🥬sweet white cabbage
    🥚mayo
    🥚egg yolk
    🥢soy sauce
    🧂Chinese BBQ seasoning
    🔪chef's knife
    🪵cutting board
    🥣mixing bowl
    🥄whisk

  9. Step 9/11

    Slice the burger buns into three layers. Toast the bun layers with cooking oil until golden.

    🍞burger buns
    🫗cooking oil
    🔪chef's knife
    🪵cutting board
    🥄spatula

  10. Step 10/11

    Toss the cooked pork steaks in the warm glaze. Layer slaw, glazed pork, and toasted bun pieces into 4 triple-stacked sandwiches.

    🍖pork shoulder
    🍞burger buns
    🥒cucumber
    🥬sweet white cabbage
    🫘hoisin sauce
    🍅ketchup
    🍯honey
    🥢soy sauce
    🍚rice vinegar
    🥣mixing bowl
    🥢tongs

  11. Step 11/11

    Serve each pork stack with seasoned fries. Serve immediately while the pork coating remains crisp.

    🍟frozen fries
    🍖pork shoulder

Composition

Ingredients

Types

Meat, Dairy, Breadcrumbs, Sauce, Sweetener, Vinegar, Vegetables, Egg, Bakery

Ingredients

Pork shoulder, Schwartz air-fry chinese BBQ seasoning, Buttermilk, Panko breadcrumbs, Flour, Hoisin sauce, Ketchup, Honey, Soy sauce, Rice vinegar, Cucumber, White cabbage, Mayo, Egg yolk, Burger buns, Fries, Oil

Notes

Pork shoulder (sliced into 8 steaks), Schwartz air-fry chinese BBQ seasoning (split between marinade and coating, for the glaze, for the slaw), Hoisin sauce (for the glaze), Ketchup (for the glaze), Honey (for the glaze), Soy sauce (for the glaze, for the slaw), Rice vinegar (for the glaze), Cucumber (small, or half a normal cucumber, for the slaw), White cabbage (sweet, for the slaw), Mayo (for the slaw), Egg yolk (for the slaw), Burger buns (sliced into three to make triple stacks), Fries (one bag), Oil (to drizzle on pork before air frying and to toast the buns)

Allergens

milk, gluten, soy, egg, sesame

Dietetics

Dietary regimen

High protein

Calories

970 kcal

Macro nutrients

Protein: 48g, Carbohydrates: 101g, Fat: 40g, Fiber: 6g, Sugars: 19g, Saturated fat: 12g

Nutritional Information

Minerals

Sodium: 1550mg, Iron: 4.2mg, Potassium: 790mg, Calcium: 115mg

Vitamins

Vitamin C: 24mg, Vitamin B12: 1.4µg, Vitamin A: 95µg, Vitamin K: 38µg

Preparation

Time Information

Preparation

15 minutes

Cooking

15 minutes

Overall

30 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

chef's knife, cutting board, meat mallet, mixing bowl, whisk, tongs, spatula, pastry brush

Appliances

Air fryer, Stove

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Game Day, Casual Gathering

Origin

Source

Platform

instagram

Original Creator

@elburritomonster

Origin

Cuisine

Chinese, British

Geographic

United Kingdom, Europe

Various

Aspect

Texture

Crispy, Crunchy, Tender, Sticky, Creamy

Flavors

Sweet, Smoky, Savory, Umami, Tangy, Spicy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Discard leftovers after 2 hours), fridge : 3 days (Store pork, slaw, and fries separately in airtight containers,Cool food before refrigerating), freezer : 2 months (Freeze cooked glazed pork without slaw or buns,Thaw overnight in the refrigerator before reheating)