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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.
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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.
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