Brioche burger buns, sticky & smoky pulled pork, and a fresh, crunchy lime & coriander slaw.  Jump to Recipe 

Studying and me do not go well together. I’ve got 2 weeks to go until the biggest exams so far in my degree, and case in point – I spent parts of my weekend making a tahini chocolate-chunk banana bread, seeing The Girl on the Train, going out for dinner, staying up late reading books that I couldn’t put down (and probably shouldn’t have started in the first place), researching an upcoming overseas trip, and generally avoiding any prolonged period at my desk at all costs. And writing this blog post today. Just in the last 24 hours, however, I’ve started to notice that little creep of anxiety, that subtle stomach twist when I think about all the topics and information I need to cover before those exams hit. It’s probably a good thing – nerves as motivation always works for me. The competitive streak comes out, let’s say.

All this time at home does mean more time for slow-cooked food, especially since Melbourne’s winter days seem to be hanging around long than usual. This beef cheek ragu was my favourite so far, all rich and intensely saucy, but we also loved Food52’s genius pork ragu last week, coating thick strands of parpadelle. And to be most impressive – this middle-eastern harissa lamb salad is something I could eat again and again. These pulled pork burgers with pineapple & avocado slaw are a close second. It’s an act of transformation: turning a cheap, tough and chewy piece of meat into a supple, tender, almost falling-apart roast. A form of chemistry, with enough heat and time to denature the collagen fibres of connective tissue into threads of silky gelatin. That’s why these cuts work best: maximum muscle and therefore collagen in the strong, working areas of cheek and shoulder – the same goes for brisket and short ribs.

Although it’s science, these transformations that occur when we cook are part of why I love it: that feeling of watching solid sugar gently melt into a golden, boiling syrup to form a caramel; of pulling a cake out of the oven, risen and set; whipping transparent egg whites into a thick, inflated, and pure white meringue; watching yeast transform bread dough into something alive and growing; seeing profiteroles puff up in the oven like a balloon being blown up, as if they might just take off. There’s something new every time, and something to learn from each.

In this slow cooked pulled pork, a caramelised crust develops on the top surface through initial searing and leaving the lid off for the first 20 minutes in the oven, while the cumin, paprika, oregano and hot sauce with apple cider add a rich, spicy smokiness to the finished product. It contrasts with the fresh crunch of slaw, dotted with chunks of sweet grilled pineapple and creamy avocado. Dressed with lime and coriander, of course – if you’re not a coriander person, I’m not sure we can be friends (is it really genetic, guys?!). Hot chipotle aioli binds it all together and takes it over into burger heaven. And don’t miss the brioche burger buns, if you have time – they’re the sort that will make you vow never to buy burger buns again (until it’s a weeknight and you realise you don’t have time for that, of course!).

It’s a hands on, messy deal, all sticky pork and dripping aioli – but that’s how burgers are meant to be eaten.

Cooks notes:

• My brioche burger bun recipe can be found here, or you can buy them. They need to be started a couple of hours before.
• This amount of pulled pork makes enough for 8-10 burgers. You can either freeze half for another time, or increase the slaw to serve more people (the current slaw recipe makes about 4 burgers)

The post Pulled Pork Burgers with Grilled Pineapple & Avocado Slaw appeared first on The Brick Kitchen.

Pork meatball banh mi – filled with a smear of pate, chili aioli, liberal handfuls of sweet-sour pickled carrots & herbs, and topped with caramelised meatballs Jump to Recipe 

So, I know I have done more than a few Vietnamese recipes on this blog so far, but these Pork Meatball Banh Mi were just too good to hold back.

In those former posts I talked about how much I love Vietnamese food – the freshness, healthiness and sharp flavours of lime, fish sauce, herbs, lemongrass, chilli, palm sugar & coconut, the contrasting heat, sweetness, saltiness and sour notes – there is nothing boring or stodgy about it. I won’t go on more, but see this Vietnamese Green Mango Salad, these Vietnamese Chicken Burgers and this post on Cha Ca, or Turmeric Fish if you haven’t already!

These banh mi are no exception. A light, crusty edged baguette is filled with a smear of pate, a drizzle of hot chili aioli, liberal handfuls of sweet-sour pickled carrots, coriander and mint, a few slices of fresh chilli, and topped with these caramelized, tender and herby spiced meatballs. All the components meld together into a hands-on feast of flavours and textures, the perfect make-your-own dinner for a crowd or just to finish a busy day on a high. They are no ordinary sandwiches.

Seriously, you need to try them.

However, I haven’t mentioned the other huge influence on Vietnamese cuisine vital to these banh mi  – the French. Vietnam’s history seems largely made up of successive colonisations and subsequent rebellions, from many Chinese expansions and invasions to French colonial rule starting in the 1800s, the rise of communism and the Indochina Wars following World War II – after which the US became involved in the 1960s and 70s under what we know as the Vietnam War (although, in Vietnam, they call it the American War). The seventy odd years that the French occupied Vietnam had a major influence on their food: baguettes (which the Vietnamese adapted to use rice flour), the introduction of vegetables like potatoes, carrots and onions, the use of butter, wine and beef in dishes like Vietnamese Beef Stew (Bo Kno), and even coffee. It means that finding small patisseries and bakeries around Vietnam selling chocolate-croissants is not unusual, and although the banh mi is a little different than the French baguette coupled with wine, cheese and cured meats, it is just as delicious (if not more, really) and far healthier!

Although traditional Vietnamese baguettes are a bit softer and airier, have a paper-thin crust and are made with rice flour, most of the recipes on the internet seem very complicated and are riddled with failed attempts (as most Vietnamese would just walk outside and buy baguettes, not muck around making their own!). One day I will master it…but that day is not today, unfortunately.

Instead, I have used a recipe for homemade baguettes by Peter Reinhart via Not Without Salt a number of times now with success – I do not feel quite competent or knowledgable about baguette making to include a recipe in this post, but here is a link to Not Without Salt, who has very easy to follow instructions and pictures if you would like to try making your own. If you have time, it is worth it. The crusty, warm bread you will produce is so much better than that from a store, not only in taste and texture but in the sense of achievement that you made your own bread! If you are short on time, as we all often are, just pick up some baguettes from your local bakery or supermarket and heat them just before serving in a fan oven at about 150° for around 5 minutes until hot and a little crunchy on the outside.

I used pate bought from a gourmet food store because the idea of making my own pate is a little freaky for now – though I am sure that one day it will happen (also time – not enough of it). The recipe makes enough for six hungry people or eight less hungry people – it does make a lot of meatballs, and as long as you buy enough baguettes to feed everyone with lots of fresh herbs, carrots and spreads on hand you should be fine! Or in the opposite scenario, feel free to halve the meatball recipe if there are only a few of you tucking in.

Now go forth and make banh mi. Really. Not optional.

PS. When making these for a crowd (which is pretty much all the time, with three hungry brothers in the house), I often make this green mango salad as well as a side to bulk everything up. Just an option.

The post Vietnamese Pork Meatball Banh Mi appeared first on The Brick Kitchen.