Korean Fried Pork Schnitzel Burger with Slaw
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Mains
- Cuisine: Asian
Description
Crispy pork schnitzels meet crunchy slaw and creamy mayo in these bold, flavour-packed burgers — a street food-inspired favourite.
Ingredients
Crispy Pork Burgers
4 pork chops, deboned and skin removed
Salt
2 Tbsp (30 ml) Cape Herb & Spice Korean Style BBQ Rub
1 C (250 ml) flour
2 eggs, beaten
1½ C (375 ml) panko breadcrumbs
Vegetable oil, for deep frying
4 charcoal/regular hamburger buns, sliced and buttered
To Assemble
½ C (125 ml) mayonnaise
1 Tbsp (15 ml) Cape Herb & Spice Korean Style BBQ Rub
Juice of ½ lime
150 g Asian slaw mix
4 lettuce leaves
Small bunch fresh coriander
Instructions
Crispy Pork Burgers
Place the pork chops between two sheets of cling wrap. Flatten the pork chops using a meat mallet until about 1 cm in thickness and season with salt.
Set up a breading station and prepare three large, shallow bowls. In the first bowl, combine the Cape Herb & Spice Korean Style BBQ Rub and the flour. In the second bowl, add the beaten eggs. Place the panko in the third bowl.
Dip each pork chop first in the seasoned flour (shake off any excess flour), then in egg, and finally, press into the panko until well coated.
Heat the oil in a deep pan or pot to 180 °C. Fry the pork schnitzels, two at a time, for 3–4 minutes per side until golden and crispy. Transfer to a wire rack. Preheat the oven or air fryer to 180 °C and bake for 8–10 minutes until cooked through.
Toast the buttered buns in a dry frying pan until golden.
To Assemble
Mix the mayo, Cape Herb & Spice Korean Style BBQ Rub and lime juice together. Use some of the mayo to lightly dress the slaw and spread the rest on the buns. Add lettuce to each bun, top with a fried pork schnitzel and add a helping of dressed slaw to each. Top with coriander and close with the bun top. Serve immediately.
