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This Chinese-inspired burger is simply spectacular. Normally in China it is eaten in a Bao Bun, but today we will make it in a hamburger bun, so that we can all make it at home.

Hello everyone, today we will prepare a spectacular hamburger inspired by the well-known Chinese BBQ Pork Bao


1.2 kg pork belly

1 bunch of spring onions

1 red chilli pepper (optional)

1 tbsp toasted sesame seeds

4 burger buns

Pork glaze

1 liter of water

250ml of fresh orange juice

150ml light soy sauce

150ml of rice wine

4 tbsp oyster sauce

1/2 tsp sesame oil

2.5cm ginger, peeled and cut into thin slices

5 cloves of garlic, thinly sliced

2 cinnamon sticks

2 anise stars

1 red chilli (optional)


100ml of rice vinegar

100g fine granulated sugar

1 tablespoon peppercorns

1/2 sliced cucumber


Start by removing the bones, skin and excess fat from the bacon. Then roll it up as tight as possible and tie it with a piece of cotton string or kitchen twine.

Then in a pot add the water, orange juice, soy sauce, rice wine, oyster sauce, sesame oil, ginger, garlic, cinnamon and anise. if you want you can also add slices of chilli pepper, but this is optional. Mix everything very well and cook over medium heat. Place the pork in the pot and bring it to a boil. Cover and cook slowly for 2 hours until tender.

While the pork is cooking, we will prepare the pickles, so first cut your cucumber very thin (I use a mandolin). In a small saucepan over low heat, heat the rice vinegar and sugar together with the peppercorns, until the sugar has dissolved. Place all the cucumber in a jar and add the vinegar mixture while it is hot. Close it and save it.

When the pork is cooked, remove it from the pot, wrap it in cling film and let it rest for 30 minutes. Strain the broth and place it in a wide pan. bring it to medium heat and reduce it until it thickens. This will take you approximately 30 minutes. Once the glaze is thick and shiny, let it cool.

Now toast the sesame seeds a bit. Place a teaspoon in a dry nonstick skillet over low heat. Remove them when you start to see them turn golden.

Cut very finely the green part of your spring onions and reserve them.

Cut the cold pork into 4 thick patties. We take them to the grill to mark them a bit and give them that touch of smoke that we love. Place the patties in the glaze and return to medium heat. Make sure you cover all the burgers very well.

Once they are sticky and shiny, it is time to assemble the burger. Place it on the bread, add the sesame seeds, place as many pickles as you want and a little spring onion, close your burger and the final step comes.

Prepare your bamboo steamer over a pot with boiling water, place a square of parchment paper and place your burger on top of it. Let it steam for 5 minutes until it is hot and soft. Serve and enjoy with more glaze.

As we always say:

If your plate doesn't look like our picture, don't worry! We spent over 40 minutes trying to find the perfect angle for the photo.

This recipe is just a guide, and you can adapt it to your tastes. So do not stop making it, you will be surprised how delicious it is!

Remember: "Practice makes perfect"

You can see how we did it in this video and don't forget to subscribe to our Arditos Kitchen YouTube channel:

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