Giant warrior's Hamburg steak with demi-glace-style sauce, rice and side salad

Remove the skin from the pork shoulder; cut the pork and the chuck roast into small chunks and spread them on trays lined with parchment paper.

Freeze about 15 minutes until roughly 80% frozen through.

Rinse the rice until the water runs clear and cook it in a rice cooker.

Chop the onions roughly, not too small and without large chunks.

In a sauce pot over medium heat, combine two cans of demi-glace base, about two cups of red wine, half a cup of ketchup, a quarter cup of butter, salt and sugar; simmer until somewhat reduced and coating the back of a spoon a little thicker than usual. It thickens as it cools.

Grind the part-frozen meat in a food processor in small batches, all the pork first and then the beef, about six batches; too large a batch catches tendon, silver skin and fat on the blade.

For the panade, crack six eggs into a mixing bowl, whisk in three quarters of a cup of milk, two cups of panko and some salt, and let it hydrate.

Mix the panade and the onions thoroughly into the ground meat with more salt.

Pan fry the whole slab in a very large skillet with a good amount of vegetable oil over medium-high heat; after a couple of minutes, when the sides brown, flip it and remove any black charred bits.

Finish in the oven at about 325 degrees until the centre reaches about 150 degrees, roughly 20 minutes.

Cut carrots, lettuce and a couple of cherry tomatoes for a side salad.

Flip the steak onto a plate, tidy the crumbles and spread the sauce evenly over the top; serve with a bowl of rice and the side salad.