Recipe courtesy of Ching He Huang / Lee Kum Kee


  • 331g Pork loin sliced to 1cm thick x 4
  • 1tbsp Rapeseed oil
  • 2 Brioche buns

For the marinade

  • 1 clove of garlic peeled and finely chopped
  • 1 inch piece fresh ginger peeled and finely grated
  • 4tbsp Lee Kum Kee hoisin sauce
  • 1tbsp Shaoxing rice wine or dry sherry

For the Chinese sesame coleslaw

  • 1tbsp Tahini
  • 1tsp Runny honey
  • 4tbsp Lee Kum Kee Oriental Sesame Dressing
  • 2 Carrots washed, top and tailed, finely julienned
  • 100g Red cabbage washed, finely julienned
  • 100g White cabbage washed, finely julienned
  • ½ Red onion peeled and finely julienned
  • 1 Spring onion finely chopped


  • STEP 1

    Marinade the thin pork loin pieces for 20 minutes with the garlic, ginger, hoisin sauce, and shaoxing rice wine.

  • STEP 2

    Heat a griddle over high heat. Before grilling, season the pork with 1 tbsp of rapeseed oil.

  • STEP 3

    Place the pork loins on the grill and cook for 1.5 minutes on each side, then flip and cook for 1.5 minutes on the other side. Set aside to rest.

  • STEP 4

    To make the slaw, mix the tahini, runny honey and Oriental sesame in a large salad bowl, and stir to combine the dressing. Toss in the julienne carrots, red and white cabbage, red onion, spring onion. Squeeze over some lime juice and garnish with chives. Set aside. (For best results, pre-slice and chill the slaw ingredients in the fridge so when you come to assemble them, the slaw is nice and cold).

  • STEP 5

    Once the pork is cooked through, slather a layer of hoisin sauce on both sides of the brioche bun, place the buns on the grill for 20 seconds to warm up and then remove.

  • STEP 6

    Place a piece of pork loin on the base of the brioche, top first with the slaw, then pork loin and then more slaw. Drizzle over some of Lee Kum Kee’s sriracha Mayo. Assemble the second burger and serve immediately.