Inspired by the Chinese ‘kong ba pao’, this burger uses pork simmered in a simple char siew sauce and serve with vinegared red slaw to cut through the rich pork. Serves 4. Recipe by Mervyn Phan.
Image 1 of 7 | Image credits:
Ingredients: 600g sliced pork belly (or collar); 5 tablespoons oyster sauce; 3 tablespoons char siew sauce; ¼ cup of Chinese rice wine (huatiao wine); 1 red onion, diced; 3 cloves garlic, minced; 1 teaspoon sesame seed oil; ½ cup water; 4 burger buns, halved; ½ head red cabbage, thinly sliced; ¼ cup white wine vinegar; 2 tablespoons sugar; 4 tablespoons olive oil; Salt and pepper.
Image 2 of 7 | Image credits:
To make the vinegared slaw, mix the white wine vinegar, sugar, half the olive oil, salt and pepper thoroughly.
Image 3 of 7 | Image credits:
Mix in the thinly sliced red cabbage and allow to marinate for an hour at least.
Image 4 of 7 | Image credits:
Heat the remaining olive oil in a pot over medium high heat and sear the pork all over until lightly brown for about 2 minutes. Remove from heat and fry the diced onion and garlic for about 2 minutes. Add the seared pork, water, oyster sauce, char siew sauce, Chinese rice wine and sesame seed oil. Stir and simmer covered for 1 and a half hour, until tender. Remove the lid half an hour before ready to thicken the sauce.
Image 5 of 7 | Image credits:
Pull the pork with a couple of forks. Leave the pork in the sauce.
Image 6 of 7 | Image credits:
Lay one half of the burger bun, add some drained vinegared slaw and some of the pulled pork with the sauce. Cover with the other burger bun half and serve.