Updated: 06/22/2017 9:56 AM | Print Story |  Email

The Ultimate Asian Brat

If you'd like to cook brats on the grill at your next summer BBQ, chances are you'll boil them in beer first. Next time, try preparing them in a crock pot instead.  The Executive Chef from the Mayo Clinic Foundation, Tim McCarty explained how to make the Ultimate Asian Brat.
 
Ultimate Asian Brat, Sriracha Ketchup, Pressure cooked Pork Belly, Pickled Carrot and Red Onion, Cream Cheese, Asian Wilted Napa Cabbage and Sriracha Ketchup Grilled Brat Bun
 
Asian Brat
  • Raw Brat   8 each
  • Fresh ginger slices  ½ cup
  • Fresh garlic cloves  8 each
Place all ingredients in a crock pot, set on low. Cook for 1hr 30min, remove from heat and cool and butterfly cut, then grill both sides on high heat
 
Sriracha Ketchup Pressure Cooked Pork Belly
  • Raw Pork belly     2 lb.
  • Fresh Garlic bulb  1 each
  • Fresh Ginger   ½ cup
  • Yellow Onion    1 each
  • Red Pepper Flakes    1 tsp.
  • Brown Sugar  2 TBSP
  • Chicken Stock   1 ½ cups
  • Sriracha Ketchup   1 ½ cups
  • Soy Sauce   2 TBSP
  • EVOO   2 TBSP
  • Smoke from a Smoking Gun
High heat pressure cooker pot, EVOO, sear pork belly on all sides, add onion, garlic, ginger and red pepper flakes. Cook 2min add stock, soy, brown sugar and 1 cup of the Sriracha ketchup, cover pot with parchment paper fill the pot with smoke from the smoking gun, place lid and remove parchment, lock lid. High heat till pressure is reached, reduce heat to med-low, cook for 1hr 10min. Release pressure , cook meat, separate meat and the fat, add ½ cup Sriracha ketchup to the meat, serve hot.
 
Pickled Red Onion and Carrots
  • Carrot   long strips                                               
  • Red Onion   1 Lg.
  • White Balsamic vinegar  ¾ cup
  • Sugar ¾ cup
  • Peel  long strips of carrot and julienne red onion, in a pot bring vinegar and sugar to a boil remove from heat, add carrot and onion to pot, let cool. Save vinegar.
 
Asian Wilted Napa Cabbage
  • Yellow onion   ½ cup
  • Poblano            ½ cup
  • Red Pepper      ½ cup
  • Asian pears       ½ cup
  • Napa Cabbage                        
  • Green Onion     ½ cup
  • Garlic                 4 cloves
  • Pickled Ginger    ¼ cup
  • Pickled Ginger Juice   2 TBSP
  • Fish Sauce       2 tsp
  • Red Onion vinegar    ¼ cup
  • Honey      2 TBSP
  • EVOO       2 TBSP
  • Black Sesame seeds     1 TBSP
Directions: 
Saute pan high heat, EVOO sauté onion, peppers till light brown, add everything but Napa cook 2min add ½ the Napa, toss cook 1min remove from heat and toss the rest of the Napa in and serve on top of the brat.
 
How to build the ultimate brat:
 
  • Sriracha Ketchup Grilled Bun
  • Spread ketchup on the bun inside top and bottom and mark on a hot grill   
  • Chop Stick Pick
  • Cream cheese softened                                                
  • Building of the Asian Brat
  • Bottom of the grilled bun with the Sriracha ketchup, grilled butterfly brat, cream cheese spread, pickled carrot and onion, Sriracha Pork Belly, and the Napa cabbage mix, top with the bun, pick it with a Chop stick pick