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.
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.
To make the vinegared slaw, mix the white wine vinegar, sugar, half the olive oil, salt and pepper thoroughly.
Mix in the thinly sliced red cabbage and allow to marinate for an hour at least.
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.
Pull the pork with a couple of forks. Leave the pork in the sauce.
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.