Giddy Up Recipe
8 oz angus beef, fried onion ring, korean bbq glazed pork belly, sweet carolina slaw, toasted brioche bun
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Beef Patty
Pork Belly
Onion Rings
Slaw
Bun
Method
Beef Patty
- 1
Pork Belly
- 2
Prepare Korean BBQ Glazed Pork Belly
Cut the pork belly into bite-sized pieces. In a skillet over medium heat, cook the pork belly until crispy and golden, about 5-7 minutes. Drain excess fat, then add the Korean BBQ sauce and stir well. Cook for an additional 2 minutes until the pork is well coated. Remove from heat.
Onion Rings
- 3
Fry Onion Rings
Slice the onion into rings. In a bowl, mix the all-purpose flour, cornstarch, and salt. Dip the onion rings into the batter made with flour, cornstarch, and beer. Heat vegetable oil in a deep pan over medium-high heat. Fry the onion rings until golden brown, about 3-4 minutes. Drain on paper towels.
Slaw
- 4
Make Sweet Carolina Slaw
Shred the green cabbage and carrot. In a large bowl, combine the cabbage, carrot, mayonnaise, apple cider vinegar, sugar, salt, and black pepper. Mix well until the vegetables are fully coated. Refrigerate for at least 30 minutes before serving.
Assembly
- 5
Assemble the Giddy Up Burger
On the bottom half of the toasted brioche bun, place the cooked Angus beef patty. Top with the Korean BBQ glazed pork belly, fried onion rings, and a generous serving of sweet Carolina slaw. Finish with the top half of the bun and serve immediately.