Roast pork burger with Texasso sauce

Name: Roast pork burger with Texasso sauce
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 6
Ingredients: 2 Onions; 6 Garlic cloves; 2 TEASPOONS Chilli powder; 1 TEASPOON Paprika powder; 175 ml White wine vinegar; 8 TABLESPOONS Tomato ketchup; 2 TEASPOONS Worcester sauce; 50 g demerara sugar; 800 g Lean roast pork (from the leg); 1 TABLESPOON Cornstarch; 6 rustic rolls; 100 g Arugula

AUTHOR
Bill Macdonald

DIFFICULTY
very easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 6

2 Onions
6 Garlic cloves
2 TEASPOONS Chilli powder
1 TEASPOON Paprika powder
175 ml White wine vinegar
8 TABLESPOONS Tomato ketchup
2 TEASPOONS Worcester sauce
50 g demerara sugar
800 g Lean roast pork (from the leg)
1 TABLESPOON Cornstarch
6 rustic rolls
100 g Arugula

Directions

1
The day before for the marinade, peel the onions and garlic and dice them finely. Mix with chilli, paprika, vinegar, ketchup, Worcester sauce and sugar. Wash the meat, dab dry and cut crosswise every 2 cm, but do not cut through.
2
Place in a casserole dish and spread the marinade all over. Cover and leave to cool for approx. 4 hours, preferably overnight.
3
The next day, pour about 1 l of water over the meat - it should be covered so evenly. Bring to the boil and braise covered over a low to medium heat for about 2 hours. Turn the meat from time to time.
4
Remove the roast from the sauce and let it cool down a little. Reduce the sauce for about 10 minutes. Stir 1 tablespoon starch and 2 tablespoons water until smooth. Thicken the sauce with it. Pluck or cut the roast into small pieces. Mix with the sauce.
5
Cut open the buns. Clean, wash and spin-dry the arugula. Cover the lower halves of the rolls with rocket and roast. Place the upper halves of the rolls on top.