American Hot Dog with Buttered Pork

Method

1. Rinse the pork shoulder, drain it and cut it into small bite sized pieces. Peel the onion, rinse it and chop it small. Peel the potato, rinse it and cut it into thin strips so it fries up crisp.
2. Heat 300ml of oil in a deep pan and fry the potato until golden and crisp, then lift it onto paper towels to drain.
3. Heat a pan, melt 1 tablespoon of unsalted butter, add 100g of pork and stir. Season with 2 tablespoons of oyster sauce and 1/3 teaspoon of ground pepper, then stir fry until the pork is tender and browned.
4. Add the onion to the pork, season with 1.5 tablespoons of teriyaki sauce and a little pepper, and stir until the onion is soft and translucent.
5. Add more butter to the pan, sear the sausage until cooked through, spoon over the tomato sauce and toss gently to coat.
6. Add butter to the pan and toast both sides of the bun until lightly crisp.
7. Split the bun lengthways, lay the sausage in the middle, pile on the pork and onion, add the fried potato for crunch, add a few chili slices for heat if you like, then finish with tomato sauce and yellow mustard.

Tips

• Potato cut very thin stays crisp much longer after frying.
• Toasting both sides of the bun in butter first keeps the crust from softening.
• Teriyaki sauce sits in the Japanese aisle of the supermarket. Without it, mix 1 tablespoon of soy sauce with 1/2 teaspoon of kOBE Monk Fruit Blend and a few drops of cooking wine.
• Dijon or yellow mustard both work here. Green wasabi is a different thing entirely.